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
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Preheat oven to 200°
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In a double-boiler over medium heat, combine egg whites and sugar and whisk constantly until smooth, about 10 minutes
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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
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Transfer meringue to a pastry bag fitted with a ½" round tip
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Pipe into mushroom stems and tops onto sheet pan lined with parchment paper
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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
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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
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To assemble, stick a paring knife into the bottom of the caps and turn to create little holes to fit stems
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Smear a bit of ganache or frosting into holes. Attach stems and place upright to display
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Paint spots of ganache onto mushrooms, or dust with cinnamon or cocoa powder to finish
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