Meringue Mushrooms
Whether adorning a Yule log cake or standing as whimsical decorations, these meringue mushrooms add a touch of enchantment to any occasion.
Ingredients
- 2 egg whites room temperature
- ¼ tsp cream of tartar
- 100 g sugar
- 45 g semi-sweet chocolate
- Cocoa powder for dusting
Instructions
- Preheat oven to 210°F (100°C) and line a baking sheet with parchment paper.
- In a mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on low speed until foamy.
- Slowly add in the sugar and mix on high speed until stiff peaks.
- Fill a piping bag fitted with a large plain tip with the meringue.
- Pipe the stems: with the piping tip held directly over the baking sheet begin piping while moving up and away from the sheet.
- Pipe the caps: keep the piping tip low and close to the baking sheet and pipe the round cap shape. If necessary smooth out the top with a slightly wet finger. Lightly dust the caps with cocoa powder.
- Bake for 45-50 minutes. Turn the oven off and allow the meringue to cool inside.
- Once completely cooled, melt the chocolate using a microwave or a double boiler.
- Using a knife, carve out a small hole in the centre of each cap. To assemble, dip a cap and the tip of a stem in chocolate. Place the stem in the carved out hole of the cap and let it harden. Repeat with the remaining stems and caps until all mushrooms are assembled.