Almond Meringue Mushrooms Recipe
Ingredients
| 4 egg whites, at room temperature | ||
| Cream of tartar | 1/4 Teaspoon | |
| Sugar | 3/4 Cup (16 tbs) | |
| Almond extract | 1/2 Teaspoon | |
| Semi-sweet chocolate square | 2 , melted | |
| Cocoa | ||
Directions
1. Line large cookie sheet with foil.
2. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; gradually sprinkle in sugar, 2 tablespoons at a time, beating well after each addition, until sugar completely dissolves and whites stand in stiff, glossy peaks. Beat in almond extract.
3. Preheat oven to 200°F. Spoon meringue into large decorating bag with large writing tube. Pipe meringue onto cookie sheet in 30 mounds, each about 1 1/2 inches in diameter, to resemble mushroom caps. Pipe remaining meringue upright onto cookie sheet in thirty 1/2-inch lengths to resemble mushroom stems. Bake 1 3/4 hours. Turn oven off; let meringues stand in oven 30 minutes longer to dry. Cool completely on cookie sheet on wire rack.
4. With tip of small knife, cut a small hole in center of underside of a mushroom cap. Place small amount of melted chocolate in hole; spread underside of cap with chocolate. Attach stem to mushroom cap by inserting pointed end of stem into hole in underside of cap; repeat with remaining caps and stems. Let chocolate dry, about 1 hour.
5. Store mushrooms in tightly covered container. Just before serving, sprinkle tops of mushrooms lightly with cocoa
2. In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; gradually sprinkle in sugar, 2 tablespoons at a time, beating well after each addition, until sugar completely dissolves and whites stand in stiff, glossy peaks. Beat in almond extract.
3. Preheat oven to 200°F. Spoon meringue into large decorating bag with large writing tube. Pipe meringue onto cookie sheet in 30 mounds, each about 1 1/2 inches in diameter, to resemble mushroom caps. Pipe remaining meringue upright onto cookie sheet in thirty 1/2-inch lengths to resemble mushroom stems. Bake 1 3/4 hours. Turn oven off; let meringues stand in oven 30 minutes longer to dry. Cool completely on cookie sheet on wire rack.
4. With tip of small knife, cut a small hole in center of underside of a mushroom cap. Place small amount of melted chocolate in hole; spread underside of cap with chocolate. Attach stem to mushroom cap by inserting pointed end of stem into hole in underside of cap; repeat with remaining caps and stems. Let chocolate dry, about 1 hour.
5. Store mushrooms in tightly covered container. Just before serving, sprinkle tops of mushrooms lightly with cocoa
Chef
