How To Make Meringue Mushrooms
Sweet, edible, delicious meringue woodland mushrooms are great for decorating any dessert or to eat by themselves. #cakedecorating #meringuemushrooms
Ingredients
- 2 large egg whites
- 1/2 cup granulated sugar
- pinch cream of tartar
- 1/4 tsp vanilla extract
- 1/2 cup melted chocolate
- 1/2 cup melted white chocolate
- Sprinkles if using
Instructions
- Preheat oven to 200 degrees F. Line baking sheet(s) with parchment, set aside.
- In small sauce pan add the egg whites, cream of tartar and sugar (this can also be done over a double boiler). Over medium heat Whisk until the sugar is dissolved (you can do a pinch test and rub fingers together, you should not feel any sugar granuals, if you do keep whisking).
- Pour mixture into bowl of mixer fitted with whisk attachment. Whip until mixture is cool and glossy, stiff meringue peaks form.
- Mix in the vanilla
- If adding cocoa (for a light brown color) or food coloring do so now.
- Place meringue in piping bag fitted with a large round tip (I used Ateco #806)
- Pipe out our mushroom caps. If peaks form dip your finger into cold water and gently tap down. Sprinkle with sprinkles if using.
- Pipe out a stem to go with each mushroom cap.
- Bake for 1 hour. Then lower the oven (DO NOT OPEN OVEN DOOR) to 175 degrees F. Continue to bake about 45-60 minutes until dry to the touch and easily comes off parchment paper, be careful that they do not brown.
- DECORATING AND ASSEMBLING:
- With pointy sharp knife make a hole on the bottom in the center of each mushroom cap.
- Melt chocolate and white chocolate. With dark chocolate paint the underside of each mushroom and then paint white chocolate stripes to resemble gills. Let set.
- On the stems cut off the pointy tip. Put melted chocolate in the hole of the mushroom cap and instert the stem. Let set upside down until completely dry.
- Store in airtight container until ready to serve.
Tried this recipe?Let us know how it was!