3 egg whites pinch salt
1/4 tsp cream of tartar 1 cup superfine sugar
1 tsp vanilla cocoa
1/2 cup chocolate chips (optional)
Preheat oven 200 F
Cover large cookie sheet with parchment paper. In a clean bowl, beat egg whites at slow speed until frothy. Add salt and cream of tartar and beat until foamy. Gradually increase speed until whites hold their shape. Gradually add sugar and beat on HIGH for 10 minutes, until meringue is very stiff and the sugar is dissolved. Fill a large pastry bag with a round pastry tube (1/2 inch) with the meringue mixture, reserving about 3 Tbs for assembly later. Use meringue mixture immediately, do not let it stand.
Stems: Hold the bag straight up and gently press meringue out while slowly raising the bag from the cookie sheet. Make 36 stems about one inch high. (Don't worry about peaks on top).
Caps: Holding the bag straight up, press out about 36 rounds about 1/2 inch apart. Rounds should be about 1 1/2 inches in diameter and about 3/4 inch in height. Smooth peaks on top by touching lightly with your fingertip dipped in water. Strain cocoa through a fine sieve lightly over both caps and stems to simulate soil. Then place the sheets in the preheated oven.
Bake about one hour or more until stems and caps can be loosened easily but are not colored. Allow them to cool in the turned off oven overnight.
Assemble the cooled parts in two ways: 1) use the reserved meringue mixture to dip the peaks of the stems in and then lightly twist the stem into the slightly chiseled out hole in the bottom of a cap, place back in oven upside down and bake for another half hour; or 2) melt the chocolate chips and stir until smooth. Chisel a small hole in the underside of cap and spread a thin layer of chocolate just out to the edge, insert stem in hole and let stand, upside down until chocolate hardens.
Store in tin until ready to serve. The meringue mixture assembly is better than the chocolate method if the mushrooms will be stored for a week or so before use.
1/4 tsp cream of tartar 1 cup superfine sugar
1 tsp vanilla cocoa
1/2 cup chocolate chips (optional)
Preheat oven 200 F
Cover large cookie sheet with parchment paper. In a clean bowl, beat egg whites at slow speed until frothy. Add salt and cream of tartar and beat until foamy. Gradually increase speed until whites hold their shape. Gradually add sugar and beat on HIGH for 10 minutes, until meringue is very stiff and the sugar is dissolved. Fill a large pastry bag with a round pastry tube (1/2 inch) with the meringue mixture, reserving about 3 Tbs for assembly later. Use meringue mixture immediately, do not let it stand.
Stems: Hold the bag straight up and gently press meringue out while slowly raising the bag from the cookie sheet. Make 36 stems about one inch high. (Don't worry about peaks on top).
Caps: Holding the bag straight up, press out about 36 rounds about 1/2 inch apart. Rounds should be about 1 1/2 inches in diameter and about 3/4 inch in height. Smooth peaks on top by touching lightly with your fingertip dipped in water. Strain cocoa through a fine sieve lightly over both caps and stems to simulate soil. Then place the sheets in the preheated oven.
Bake about one hour or more until stems and caps can be loosened easily but are not colored. Allow them to cool in the turned off oven overnight.
Assemble the cooled parts in two ways: 1) use the reserved meringue mixture to dip the peaks of the stems in and then lightly twist the stem into the slightly chiseled out hole in the bottom of a cap, place back in oven upside down and bake for another half hour; or 2) melt the chocolate chips and stir until smooth. Chisel a small hole in the underside of cap and spread a thin layer of chocolate just out to the edge, insert stem in hole and let stand, upside down until chocolate hardens.
Store in tin until ready to serve. The meringue mixture assembly is better than the chocolate method if the mushrooms will be stored for a week or so before use.
No comments:
Post a Comment