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all things LOVE, fashion, family, food, and home decor since 2009

30

Dec

2011

Jillian Harris

by

Food Friday: Mushroom Meringues

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Alright, these mushroom meringues are tricky little buggers. But they are OOOOHHH so cute and melt in your mouth delicious. Try bringing these over for a New Year’s Eve party- everyone will think you’re little Miss Susie Homemaker.

So let’s get down to business. First things first, it’s important you do NOT use plastic bowls. Also make sure your glass or metal bowl is VERY clean. Any oil or debris will totally depress the meringue and she won’t be perky! A cold bowl will also produce better results. Meringue is a tricky one so follow rules :).

Ingredients
1/2 cup cold egg whites
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 cup white sugar
3 tablespoons unsweetened cocoa powder
1/4 cup chocolate chips or confectioners chocolate

Instructions
1. Preheat oven to 250 F

2. In your large CLEAN metal or glass bowl add eggs and use an electric mixer to whip until foamy

3. Add vanilla and continue to whip

4. Add cream of tartar and salt

5. Whip until whites make pretty soft peaks

6. SLOWLY pour the sugar

7. Whip until the mixture forms glossy, stiff peaks (this is meringue baby!!)

8. Fill a pastry bag with the meringue (you want a medium round tip) and pipe mushroom caps on a pre-wax-lined baking sheet. To do this, squeeze out round little mounds and smooth out the top of the mounds with your finger and a dab o water. These will be your mushroom caps! Don’t stress if all your caps look different. Just like in nature, all living things are different so this will make them look more authentic!

9. To create the stems, press out a bit of meringue onto another wax-lined sheet, then pull the bag straight up. They should look like little hats or even Hershey Kisses:
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10. Dust the mushroom caps lightly with a tiny bit of cocoa. I put it in my palm and sprinkle it but you can also use a sifter.
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11. Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets.

12. Set aside until they are totally cooled.

13. In a small pot, melt the chocolate chips over simmering water or on VERY LOW heat until smooth. Stir occasionally

14. Using the end of a steak knife, twist a small hole in the bottom of a mushroom cap.

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15. Fill the hole with the chocolate using a pastry bag or just by spreading it over entire bottom of mushroom.

16. Stick the tip of the stem lightly into the hole- when the chocolate cools, they will hold together.

And, voila:

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Aren’t they cute? I promise they are totally worth the process.

Are you a meringue fan?

 

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