Meringue Mushrooms II
Ready In: 0 mins
Yields: 1 batch
Ingredients
- 1⁄4 cup egg white
- 2 tablespoons sugar
- 2 tablespoons powdered sugar
- 1 tablespoon powdered sugar, mix with egg white to form a paste
- 1⁄4 teaspoon egg white
- unsweetened cocoa powder
Directions
- Preheat oven to 150F.
- Line baking sheet with wax paper.
- Beat whites, and pinch of salt 1 minute to blend.
- Combine 2 tablespoons sugar and 2 tablespoons powdered sugar.
- Add to whites in 3 additions, beating for 20 seconds after each. Continue beating until meringue is stiff and glossy.
- Transfer mixture to pastry bag fitted with 1/2 inch plain tip. Pipe about fifteen 1/2 to 1 inch domed rounds on prepared sheet for mushroom caps. Smooth top of each with damp finger.
- Pipe about fifteen 1/2 to 1 inch high peaked mounds on prepared sheets for stems.
- Bake until meringues are dry and beginning to color, about 1 3/4 hours. Let cool completely.
- Using small knife, cut small hole in bottom of each mushroom cap.
- Dip peaked end of stem in sugar paste and push into hole in mushroom cap.
- Repeat with remaining caps.
- Dust mushrooms with cocoa powder before serving.
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