Meringue Mushrooms Recipe

Chocolate Meringue Delight

Meringue Mushroom

 

Makes about two dozen large mushrooms

4 large egg whites, at room temperature

¼ teaspoon cream of tartar

1 cup granulated sugar

1 teaspoon vanilla extract

Unsweetened cocoa powder for dusting

1 cup (6 ounces) semisweet chocolate, melted

  1. Preheat oven to 225° F.
  2. In the bowl of an electric mixer, beat the whites on medium speed just until foamy, about 30 seconds.
  3. Add the cream of tartar and increase the speed to medium-high until the whites have a soft shape.
  4. Slowly add the 1 cup of sugar, 1 tablespoon at a time. Beat for about 30 seconds between each addition.
  5. Add the vanilla extract and increase speed to the highest. Beat for 7-8 minutes or until meringue becomes quite stiff and sugar has dissolved.
  6. Please a large plain pastry chip into a large pastry bag.
  7. Pipe about 25 large mushroom caps onto a parchment paper lined sheet pans.
  8. Onto a second parchment lined sheet pan, pipe 25 large stems pulling back on the pastry bag to create a peak.
  9. Using a sieve, dust mushroom stems and caps with cocoa.
  10. Bake for 2 hours. Mushrooms should not have any color to them.
  11. Turn oven heat off and prop oven open and leave mushrooms in oven for another hour.
  12. Cool completely.
  13. Using a small, sharp knife, make a hole in the underside of each. Cover the underside with melted chocolate. Stick cap gently into stem and allow to dry on a sheet pan.