Dessert & Baked Goods » Meringue Mushrooms
Alina Eisenhauer makes an easy Swiss meringue (no candy thermometer required!) to pipe into cute, sweet, fungal delicacies. Use these cute little mushrooms on any dessert plate, or to accompany a traditional Bûche de Noël.
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Makes about 20-24 Mushrooms
Ingredients
- 3 large egg whites, room temperature
- 1 cup sugar
- chocolate ganache or frosting (for adhesive)
- cocoa powder or cinnamon (optional)
How-to
- Preheat oven to 200°
- In a double-boiler over medium heat, combine egg whites and sugar and whisk constantly until smooth, about 10 minutes
- Transfer the mixture to a mixer fitted with a whisk attachment. Whip on medium speed until stiff peaks form, and the meringue is glossy and not dry, about 10 minutes
- Transfer meringue to a pastry bag fitted with a ½" round tip
- Pipe into mushroom stems and tops onto sheet pan lined with parchment paper
- Dip your finger in a bowl of water to smooth over the tips on the stems and caps. You can shape the caps to make bumpy or smooth using this same technique
- Bake for 1½ hours, then turn oven off but leave oven door ajar and allow mushroom parts to remain in the oven for an additional hour
- To assemble, stick a paring knife into the bottom of the caps and turn to create little holes to fit stems
- Smear a bit of ganache or frosting into holes. Attach stems and place upright to display
- Paint spots of ganache onto mushrooms, or dust with cinnamon or cocoa powder to finish
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