Meringue Mushrooms
(from Rosebud’s recipe box)
These are very sensitive to dampness or moisture. Not a good idea for those humid summer days (they get sticky).
These also make a great ‘garnish’ for cakes and cookie platters.
Source: "Cake Baking & Decorating" episode CAK-104
Prep time: 15 minutes
Cook time: 105 minutes
Serves 20 people
Ingredients
- 1/4 cup egg whites (about 2 large)
- Pinch of salt
- 2 Tbs. sugar
- 2 Tbs. powdered sugar
- 1 Tbs. powdered sugar mixed with 1/4 tsp. egg white (paste)
- Unsweetened cocoa powder
Directions
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Preheat oven to 150 degrees F. Line baking sheet with parchment.
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Using electric mixer, beat egg whites and salt 1 minute to blend.
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Combine with tablespoon sugar and 2 tablespoons powdered sugar. Add to egg whites in 3 additions, beating for 20 seconds after each.
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Continue beating until meringue is stiff and glossy.
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Transfer mixture to pastry bag fitted with 1/2" plain tip. Pipe about fifteen 1/2" to 1" domed rounds on prepared sheet for mushroom caps. Smooth top of each with a damp finger. Pipe about fifteen 1/2" to 1" high peaked mounds on prepared sheets for stems. Bake until meringues are dry and beginning to color, about 1-3/4 hours. Cool completely.
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Using a small knife, cut a small hole in the bottom of each
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mushroom cap. Dip peaked end of the stem in sugar paste
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(1 tablespoon of powdered sugar mixed with 1/4 teaspoon of egg white) and push into the hole in the mushroom cap. Repeat with remaining stems and caps.
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Note: The mushrooms can be prepared a day in advance. Store in airtight container, and dust the mushrooms with cocoa powder before serving.