Meringue mushrooms
These little meringue mushrooms are ideal for decorating a traditional Christmas Log or a simple chocolate cake. The meringue becomes crunchy once refrigerated.
Ingredients
- 2 large egg whites
- 2/3 cup sugar
- ¼ cup water
Method
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1
Pre-heat oven to 225 °F.
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2
In a mixing bowl, beat egg whites until soft peaks form.
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3
Mix sugar and water in a casserole.
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4
Cook syrup on high heat without mixing until a reading of 240 °F is reached.
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5
Continue whisking slowly, drizzle syrup slowly over egg whites, whisk briskly until a light, glossy meringue is obtained.
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6
Line two baking sheets with parchment paper.
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7
Using a spatula, transfer meringue into a pastry bag, fashion little mushroom caps on one sheet and mushroom feet on the other.
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8
Place meringues into the pre-heated oven and let dry for 1h30, or until they become dry and crispy.
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9
Attach the mushroom caps and feet using icing or melted white chocolate.
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10
If desired, sprinkle on cocoa powder or cinnamon to decorate.
