Meringue Mushrooms
2 large egg whites, at room temperature
1/2 cup sugar
Chocolate or Mocha Buttercream
cocoa powder
Heat oven to 200^. Put a few drops of oil on a baking sheet and wipe it over the whole sheet with a paper towel. Cover with sheet of waxed paper or parchment paper. Wipe a very thin film of oil over the paper. In small, deep bowl, preferably stainless steel, beat egg whites until soft peaks form when beater is lifted. Add 2 tsp sugar and whip 2-3 minutes longer, till mixture is stiff and glossy. Sprinkle remaining sugar over egg whites and gently fold it in with rubber spatula. Fit a large piping bag with a plain tube (#5 or #6). Place the meringue in the bag and pipe 24 small round meringues for the mushroom 'caps' onto the pan. Pipe stems separately by squeezing meringue into an upright 'stem'. Bake in center of oven about 45 minutes or until crisp, dry and a very pale coffee-ice cream color. Remove from oven to wire racks to cool.
To make the mushrooms, rotate point of small sharp knife in underside of each 'cap' to make a small hole. Spread underside with a bit of frosting and insert point of stem into cap. Sprinkle mushrooms lightly with cocoa. Tightly covered these will store several days (if you can keep Jennifer away from them!) in the refrigerator.
I use these to decorate the Yule Log cake. They need to be prepared on a dry, non-humid day or they'll be sticky instead of crisp. I have to make a separate batch of plain meringues for Jen because she absolutely loves these things!
2 large egg whites, at room temperature
1/2 cup sugar
Chocolate or Mocha Buttercream
cocoa powder
Heat oven to 200^. Put a few drops of oil on a baking sheet and wipe it over the whole sheet with a paper towel. Cover with sheet of waxed paper or parchment paper. Wipe a very thin film of oil over the paper. In small, deep bowl, preferably stainless steel, beat egg whites until soft peaks form when beater is lifted. Add 2 tsp sugar and whip 2-3 minutes longer, till mixture is stiff and glossy. Sprinkle remaining sugar over egg whites and gently fold it in with rubber spatula. Fit a large piping bag with a plain tube (#5 or #6). Place the meringue in the bag and pipe 24 small round meringues for the mushroom 'caps' onto the pan. Pipe stems separately by squeezing meringue into an upright 'stem'. Bake in center of oven about 45 minutes or until crisp, dry and a very pale coffee-ice cream color. Remove from oven to wire racks to cool.
To make the mushrooms, rotate point of small sharp knife in underside of each 'cap' to make a small hole. Spread underside with a bit of frosting and insert point of stem into cap. Sprinkle mushrooms lightly with cocoa. Tightly covered these will store several days (if you can keep Jennifer away from them!) in the refrigerator.
I use these to decorate the Yule Log cake. They need to be prepared on a dry, non-humid day or they'll be sticky instead of crisp. I have to make a separate batch of plain meringues for Jen because she absolutely loves these things!
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