Meringue Mushrooms
Serves: 5
Hosea Feil
1 January 1970
Based on User reviews:
48
Spice
64
Sweetness
62
Sourness
43
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
Directions:
1
Combine egg whites with cream of tartar in bowl of an electric mixer
2
Beat on medium speed until soft peaks form
3
Gradually sprinkle in sugar, beating at high speed until mixture is very stiff and dull looking
4
Scrape meringue mixture into pastry bag
5
Pipe round, button shapes to make mushroom "caps"
6
Pipe pointed "kiss" shapes about one inch tall to make "stems"
7
Dust with cocoa
8
Bake two hours in 200 degree oven until crisp and completely dry
9
Assemble the mushrooms: Place chocolate in a small bowl
10
Set bowl in a skillet of barely simmering water
11
Immediately turn off heat and stir chocolate until melted and smooth
12
Spread a little melted chocolate on the flat side of each meringue mushroom "cap"
13
Use a sharp knife to cut off and discard the pointed ends of meringue "stems"
14
Attach stems to caps while chocolate is still soft
15
Set assembled mushrooms aside until the chocolate has dried and caps and stems are "glued" together
16
Meringue mushrooms may be made 3-4 weeks in advance and stored in an airtight container