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Meringue Mushrooms Recipe

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This recipe for Meringue Mushrooms, by , is from Love Me Savory, Love Me Sweet, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nancy Mechlin

Category:
Category:

Ingredients:  
Ingredients:  
2 large egg whites, room temp (if you forgot, put them in warm water for 15 min)
1/2 cup granulated sugar
1/8 tsp salt
1/8 tsp cream of tartar
1/4 cup semi-sweet chocolate chips, melted

Directions:
Directions:
Preheat Oven to 200į F. Line a large baking sheet with parchment paper (not wax paper).

1. Add 2 egg whites, 1/2 cup sugar, 1/8 tsp salt and 1/8 tsp cream of tartar and beat with whisk attachment on high speed 7 min or until you have glossy ribbons and the peaks stay fairly stiff (cold whites take longer).
2. Transfer meringue to pastry bag fitted with a 3/8″ round tip and pipe onto lined cookie sheet (about 1″ apart). Mushroom caps should look like large chocolate kisses (1 1/2″ diameter at the base) with the tip swirled into the side so you get an even top. If youíre a perfectionist; you can smooth the mushroom caps with a wet fingertip. Mushroom stems should look like slimmer/taller kisses (3/4″ diameter at the base) and tips pointed up. Itís ok if stems curve a little Ė gives more character to the mushrooms but too much curve and mushrooms will fall over.
3. Bake at 200˚F for 1 hour 30 min. They should slide easily off the parchment paper easily when they are done. Remove from oven and pull the parchment paper off the baking sheet . Let cool on the paper completely to room temp. Note: When they come out of the oven, they will be crisp on the outside and a little marshmallowy on the inside, but will harden as they cool.
4. To assemble, dust the tops and stems lightly with cocoa powder. If you like, you can smudge the cocoa powder with your fingers to give them that natural dirty glow :). Itís easiest to add the cocoa powder before assembling. Rotate the tip of a small paring knife in the center of each mushroom cap to cut a small hole just large enough to fit the tip of the base.
5. Now melt chocolate, transfer into a ziploc bag, snip off a tiny hole from the corner of the bag and pipe chocolate into the holes of meringue. Stick the bases into the holes and leave them upside-down until chocolate hardens and sets. Gently transfer set cookies to an airtight container and store for several days at room temp. Do not refrigerate.

Number Of Servings:
Number Of Servings:
30-35 cookies
Preparation Time:
Preparation Time:
Total 2 hours and 15 minutes
Personal Notes:
Personal Notes:
Tools you'll need:

A large cookie sheet, Parchment Paper
Wilton 2A tip with a piping bag or use a big ziploc bag and a 3/8″ round hole cut in the corner, it just won't be as easy to pipe.

 

 

 

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