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