Handmade Gifts from the Kitchen
PREPARATION: 1 hour COOKING: 1 hour
MAKES: about 50
I like to use these little meringue mushrooms to decorate my Bûche de Noël at Christmas time but they make cute edible gifts whatever the time of year.
© 2020 Alison Walker / Jacqui Small · Reproduced with permission. · Handmade Gifts from the Kitchen by Alison Walker, £20 Jacqui Small.
- Aimee H. added Meringue Mushrooms to Cooking 24 Oct 19:49
- Emma H. favorited Meringue Mushrooms 07 Oct 21:15
- Mistress Nora of Madness added Meringue Mushrooms to cooking/ daughter 30 Sep 19:58
- Crafterella featured Meringue Mushrooms 29 Sep 23:00
- Pam favorited Meringue Mushrooms 28 Sep 21:49
- Alissa B. favorited Meringue Mushrooms 26 Sep 23:18
- PineconePrincess favorited Meringue Mushrooms 23 Sep 21:03
- Aurum Press published her project Meringue Mushrooms 23 Sep 09:00
Preheat the oven to 110°C/225°F/gas mark ¼, and line two baking sheets with baking parchment.
Whisk the egg whites until stiff but not dry. Whisk in the sugar
1 tablespoon at a time until the meringue is thick and glossy.
Fill a piping bag fitted with a large plain nozzle and pipe 3.5cm (1½in) dome shapes on to the baking sheets, spaced apart. Vertically pipe stem shapes alongside about 3cm (1¼in) high. Bake in a preheated oven for about 45 minutes to 1 hour until they are completely dry and they easily lift away from the baking parchment.
To assemble, spread the underside of the mushroom cap with chocolate. Carefully make a hole in the centre with the tip of a skewer. Dip the pointed end of the stalk into the chocolate and carefully insert into the hole. Leave upside down until set (when the chocolate is almost set, score lines with a cocktail stick to represent the gills of the mushroom). These cute meringue shapes keep for two weeks in an airtight container or sealed packet.