Corner Café

December 26, 2008

Meringue Mushrooms

Filed under: Basics,Meringues — SeaDragon @ 6:00 pm
Tags: , ,
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These are fun little mushrooms to make when you have extra egg whites.

Makes approx. 15-20 mushrooms, depending on size

[Ingredients]
2 egg whites
1/8 teaspoon salt
1/4 teaspoon vanilla extract
110g (1/2 cup) caster sugar

Melted dark or milk chocolate, for assembly
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[Preparation]
1. Preheat oven to 110°C (225°F). Line baking sheet with baking paper.
2. Beat egg whites and salt until foamy. Add vanilla and beat in.
3. Add sugar gradually, spoonful by spoonful, and continue to beat until the mixture is thick, glossy and forms stiff peaks.

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4. Dab a little of the meringue mixture onto the four corners of the baking sheet to stick the baking paper onto the tray.
5. Spoon the remaining meringue mixture into a large piping bag fitted with a 1cm round nozzle. Pipe out equal quantity of button shapes for the mushroom caps, and little blobs for the mushroom stalks.

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6. With wet finger, smooth out any pointy ends by pressing down lightly.

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7. Bake for 1 1/2 to 2 hours, or until crisp and dry. Remove, let cool and store in airtight container until ready to assemble.

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8. To assemble, spread the flat side of the mushroom caps with melted chocolate and attach the stalks. Serve with coffee anytime, or use to decorate Yule Log.

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Taste: Sweet, crisp meringue with a little chocolate
Consume: Best within 1 week
Storage: Store in airtight container
Recipe Reference: -

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13 Comments »

  1. These are so cute!

    Comment by ida — January 1, 2009 @ 3:25 pm | Reply

  2. ida,
    Haha, yes they do look cute and so fun to make.

    Comment by SeaDragon — January 8, 2009 @ 10:32 pm | Reply

  3. so cute and you can trick people byw adding them in a derssert

    Comment by shymal — March 30, 2010 @ 10:47 pm | Reply

    • The first time I made these mushrooms and serve them as desserts with a cake, everyone asked why? Until they picked them up, then realized they were not real :)

      Comment by SeaDragon — April 3, 2010 @ 7:45 am | Reply

  4. I made these for a Tinkerbell fairy-like cake. I added red coloring for the mushroom caps and added round white non-pareils-ADORABLE! It was so much fun, I am now going to use the same recipe for spooky halloween ghosts.

    Comment by BPaxson — October 15, 2010 @ 10:20 pm | Reply

    • That sounds like very colourful and cute mushrooms!

      Comment by SeaDragon — October 23, 2010 @ 7:46 am | Reply

  5. Hi,
    Can I know if I use the mushrooms to decorate log cakes & refrigerate them, is it ok ? Can they be in the fridge ?

    Comment by Lorrine — November 9, 2010 @ 9:06 am | Reply

    • Don’t decorate with the meringue mushrooms until the day you serve the log cake. The meringue mushrooms can be kept for a few days at room temperature in airtight containers.

      Comment by SeaDragon — November 9, 2010 @ 8:13 pm | Reply

  6. I make a Buche De Noel every Christmas and these are perfect. Sprinkle a little bit of cocoa powder on the tops for a rustic, natural look. I also do a batch with brown sugar for a darker colored meringue. You can mix and match the two colored tops and bottoms or just have two different colored mushrooms sprinkled about for a color contrast. I’ve also used white and milk chocolate to paint spots on the two different colors.

    Comment by Michelle — December 20, 2010 @ 2:30 pm | Reply

    • Thanks for the tip, using brown sugar to get a deeper colour sounds good!

      Comment by SeaDragon — December 26, 2010 @ 9:48 am | Reply

  7. I bought white chocolate since I thought of making simple chocolate truffles, and then dipping them in white chocolate to resemble little “button mushrooms” (I saw it on a cheesecake recipe), but I think this idea is much better and looks more realistic too. Thanks!

    Comment by Katie — December 22, 2010 @ 4:14 pm | Reply

  8. [...] are lots of meringue mushrooms recipes on the world wide web but I like this one from Corner Cafe, because it shows how they’re piped. I’ve never piped anything before, so it will help [...]

    Pingback by think spring! « genuine mudpie — March 2, 2011 @ 7:17 am | Reply


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