Meringue Mushrooms

"This is Martha Stewart's recipe for making beautiful little mushrooms to adorn a buche de noel--or just to make because they are so pretty. Don't make these on a rainy or damp day. Originally posted here by Mean Chef."
 
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photo by buymystuffnow87 photo by buymystuffnow87
photo by buymystuffnow87
Ready In:
2hrs 30mins
Ingredients:
6
Serves:
20-30
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ingredients

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directions

  • Fill a medium saucepan 1/4 full with water.
  • Set over medium heat; bring water to a simmer.
  • Combine egg whites, sugar, and cream of tartar in the bowl of an electric mixer and place over saucepan.
  • Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes.
  • Rub the mixture between fingers to test.
  • Transfer bowl to mixer stand, and whip, starting on low speed and gradually increasing to high, until meringue is cool and stiff glossy peaks form, about 10 minutes.
  • Add vanilla; mix until combined.
  • Use immediately.
  • Place Meringue in an 18-inch pastry bag fitted with a large 3/4 inch round tip.
  • Line 2 baking sheets with parchment paper.
  • Pipe meringue, forming domes 1 to 2 inches in diameter.
  • Pipe a stem shape for each dome.
  • Place baking sheets in oven for 1 hour, reduce heat to 175 degrees F and continue baking until meringues are completely dry to the touch, but not browned, 45 to 60 minutes more.
  • Fill a medium saucepan 1/4 full with water.
  • Set over medium heat, and bring water to a simmer.
  • Place bittersweet chocolate in a heatproof bowl, and set over simmering water.
  • Turn off heat; stir occasionally until completely melted.
  • Using an offset spatula, spread bottoms of domed meringues with chocolate; let sit at room temperature.
  • Place white chocolate in a heatproof bowl, and set over simmering water.
  • Turn off heat; stir occasionally until completely melted.
  • Allow to cool slightly.
  • Spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the cap to the edges.
  • Let set in a cool, dry place.
  • Poke a small hole in the center of each mushroom cap using a paring knife.
  • Dip the pointed end of each of the mushroom stems in melted white chocolate, and insert into hole in center of cap.
  • Allow to set.
  • Meringue mushrooms should be kept in an airtight container in a cool, dry place.

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Reviews

  1. BabsBabs_34
    Excellent. Clear instructions. Remarkably easy, even with the daunting 27 steps. The result is a bunch of very attractive meringue mushrooms; prettiest I've seen, with the 2 toned veining. And a nice light meringue with that signature crispy shell and melt on your tongue kind of light center. The chocolate detail is not only pretty, but adds a creamy, rich note to an otherwise ethereal treat. I dusted the caps with a little cocoa for that fresh from the ground look... these would be great accents to a yule log, or grouped on a platter with cookies and other favorite treats.
     
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