Total Time
1hr 30mins
Prep 1 hr 30 mins
Cook 0 mins

Recipe By: Barb Schaller & Betty Crocker

Ingredients Nutrition

Directions

  1. Cover 2 cookie sheets with baking parchment paper, anchoring, if necessary with a dab of the meringue when it's ready.
  2. Beat egg whites and cream of tartar in small mixer bowl (I use my big Kitchen Aid bowl) until foamy.
  3. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy, about 5 minutes. Do not underbeat.
  4. Heat oven to 225 degrees.
  5. Fit decorators' tube or pastry bag with plain tip with 1/4" opening.
  6. Fill bag with meringue and fold top of bag to close. Anchor the paper to the cookie sheets with a couple dabs of meringue. Hold upright and pipe out about 55 mushroom caps, each 1 to 1-1/4 inches in diameter.
  7. Sift cocoa over caps.
  8. Now, this is important: Stick your forefinger in sugar and gently pat down the peak that's sticking up on all those caps! Bake until firm, 45-50 minutes.
  9. Remove from oven and immediately turn caps upside down and make an indentation in bottom of each cap. (I use a wood skewer or small knife tip to poke/carve a bit of a hole.)
  10. Brush excess cocoa from caps with a soft-bristled brush.
  11. Pipe about fifty-five 3/4" upright stems on second cookie sheet. They should have peaks which will fit into mushroom caps.
  12. Bake until firm 40-45 minutes. Remove from oven; cool.
  13. To assemble the mushrooms, pipe a small amount of frosting into the indentation of each mushroom cap; insert stem and stand to dry.
  14. Store mushrooms uncovered or loosely covered at room temperature. They'll keep a week or so.
  15. Use the mushrooms to decorate a yule log cake. Extra mushrooms can be packaged in -- a mushroom carton -- for a special treat.

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