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

Categories: dessert, garnish

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

  1. Preheat oven to 150 degrees F. Line baking sheet with parchment.

  2. Using electric mixer, beat egg whites and salt 1 minute to blend.

  3. Combine with tablespoon sugar and 2 tablespoons powdered sugar. Add to egg whites in 3 additions, beating for 20 seconds after each.

  4. Continue beating until meringue is stiff and glossy.

  5. 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.

  6. Using a small knife, cut a small hole in the bottom of each

  7. mushroom cap. Dip peaked end of the stem in sugar paste

  8. (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.

  9. Note: The mushrooms can be prepared a day in advance. Store in airtight container, and dust the mushrooms with cocoa powder before serving.

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