Meringue Mushrooms
Ingredients Yield: 2 doz.
- 4 Egg Whites
- .5g (1/4tsp) Cream of Tartar
- 150g (3/4c) Granulated Sugar
- 60g (1/4c) Chocolate
- as needed Cocoa Powder
Instructions
- With a mixer, whip egg whites and cream of tartar to soft peaks.
- Once soft peaks have formed, gradually add in the sugar while whipping until all sugar is used.
- Whip until stiff peaks but do not over whip. (If the meringue is liquidy, the egg whites were not whipped enough before adding in the sugar).
- Place meringue in a piping bag with a large circle tip.
- On a sheet pan lined with parchment, pipe stems and caps for the mushrooms in equal amounts.
- Lightly dust the caps with cocoa powder and blow off any excess.
- Bake in a preheated 200 degree Fahrenheit oven for 2 hours until meringues are dry and crisp.
- Melt chocolate in microwave.
- Using a toothpick make holes in the underside of the caps so the stems will fit in.
- Dip the stems in the chocolate and place in the inverted caps and leave until chocolate hardens.
- Store in an airtight container!
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