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Meringue Mushrooms |
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Serves: 2 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Meringue Mushrooms recipe on the web!!_ eggs white large, at room temperature ___ teaspoon cream of tartar ___ cup sugar 1/2 teaspoon vanilla extract ___ teaspoon almond extract ___ ounce semi-sweet baking chocolate or unsweetened baking chocolate, melted ___ to 1 teaspoon unsweetened cocoa At least 3 hours or up to 2 weeks before serving: Preheat oven to 225°. Line two baking sheets with parchment paper or brown paper. In a small mixer bowl at medium speed, beat egg whites until foamy. Add cream of tartar and beat at high speed until soft peaks form. Add sugar, 2 tablespoons at a time, beating until egg whites are stiff and glossy and sugar is dissolved. Beat in extracts. Using a large decorating bag fitted with a #7 or #10 round tube, pipe meringue onto paper-lined baking sheet to form mushroom caps. Hold bag perpendicular to the surface with tube close to paper and pipe a mound 1/2 to 1 1/2 inches in diameter, carefully drawing tip off so top is left smooth. On second baking sheet, form stems by piping a base about 3/4 inch in diameter and drawing straight up slowly to form a stem about 1 to 1 1/2 inches long. Make some curved stems. Bake for 1 to 1 1/2 hours or until crisp and lightly browned. Turn off oven and, leaving door closed, let meringues stand in oven to cool and dry thoroughly. To assemble, use a small sharp knife and carve out a hole in the base of the mushroom cap. Fill with a small amount of chocolate and insert stem; let dry. Dust caps lightly with cocoa powder. Use to decorate Chestnut Bûche de Noël or serve as a confection. Store in an airtight container in a cool place. English Toffee Meringue Mushrooms Mock Marzipan Strawberries Orange-Chocolate Balls Peanut Cremes Salt Water Taffy |
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