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Meringue Mushrooms

Sweet little mushrooms, made from meringue and chocolate.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Course: Dessert
Keyword: meringue
Servings: 24 mushrooms

Ingredients

  • 3 large egg whites (90g) (room temperature)
  • 1/4 tsp cream of tartar
  • 3/4 cup superfine sugar (180g)
  • 1 oz semi-sweet chocolate
  • 1 tbsp cocoa powder (optional)

Instructions

  • Pre-heat your oven to 200°F. Adjust your oven racks so you have one in the upper third and one in the lower third of your oven.
  • Add the egg whites and cream of tartar to the bowl of an electric mixer, fitted with a whisk attachment. Whip on medium-low speed until foamy, and soft peaks start to form.
  • Increase the speed of the mixer to high and slowly add the sugar (a spoonful at a time) until the egg whites are shiny and hold stiff peaks. Rub a little of the meringue between your fingers to check and see if the sugar has dissolved. If the mixture feels gritty, continue mixing for a few more minutes.
  • Transfer the egg whites to a piping bag fitted with a large, round piping tip (approx 1/3 inch round).
  • Line two baking trays with parchment paper. On one baking tray, pipe the mushroom caps to your desired size. On the other tray, pipe the stems. You'll want to pipe the base slightly thicker at the bottom, and narrower towards the top (sort of a cone shape). Pipe a few extra stems in case any fall over during baking.
  • Bake for 1 hour 15 minutes, until the meringues are very dry. For best results, turn off the oven after the completed baking time and leave the trays in there until they have completely cooled (several hours, or overnight).
  • When the meringues have cooled, melt the chocolate. To assemble the mushrooms, spread a little melted chocolate onto the bottom of each mushroom cap and then press the top of the stem into the bottom of the cap.
  • Allow the chocolate to set completely before serving. Optionally you can dust the tops with a little cocoa powder.

Notes

Recipe Source: Joy of Baking