Meringue Mushrooms Recipe
Allow your taste buds to experience this Meringue Mushrooms. They'll never ever ask for anything else for a long time to come. This Meringue Mushrooms is a perfect Dessert. Stop thinking! Try this Meringue Mushrooms recipe immediately.
Ingredients
3 eggs whites, at room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla
Sifted confectioner's sugar for sprinkling on the mushrooms
Sifted unsweetened cocoa for sprinkling on the mushrooms
Directions
Beat the egg whites with the salt until frothy, add cream of tartar, and beat to soft peaks.
Add the sugar, a little at a time, and beat until stiff.
Beat in vanilla.
Transfer all but 1/4 cup of the meringue to a pastry bag fitted with a 1/4 inch plain tip.
Set aside the reserved meringue, covered loosely.
Line a baking sheet with parchment or brown paper and pipe onto the paper small rounds of the meringue for mushroom caps and strips for the stems.
Sprinkle lightly with the confectioner's sugar and bake in a 275° F oven for 30 to 3 5 minutes or until crisp.
Remove the caps and stems from the paper and, using the reserved meringue as glue, attach the stems to the caps, gently pushing the stems into the caps.
Return to the oven and bake for 10 minutes more, then turn off the heat and let the mushrooms cool completely.
Gently dust the mushrooms with the cocoa powder and store in airtight containers.
The mushrooms will keep for up to 2 weeks.
Add the sugar, a little at a time, and beat until stiff.
Beat in vanilla.
Transfer all but 1/4 cup of the meringue to a pastry bag fitted with a 1/4 inch plain tip.
Set aside the reserved meringue, covered loosely.
Line a baking sheet with parchment or brown paper and pipe onto the paper small rounds of the meringue for mushroom caps and strips for the stems.
Sprinkle lightly with the confectioner's sugar and bake in a 275° F oven for 30 to 3 5 minutes or until crisp.
Remove the caps and stems from the paper and, using the reserved meringue as glue, attach the stems to the caps, gently pushing the stems into the caps.
Return to the oven and bake for 10 minutes more, then turn off the heat and let the mushrooms cool completely.
Gently dust the mushrooms with the cocoa powder and store in airtight containers.
The mushrooms will keep for up to 2 weeks.
