Meringue Mushrooms

Food

Feb 27

• 2 large egg whites (room temperature)

• 1/2 cup granulated sugar

• 1/8 teaspoon salt

• 1/8 teaspoon cream of tartar

• 1/2 teaspoon vanilla extract

• 1 tablespoon unsweetened cocoa powder (optional, for color) + extra for dusting

• 1/4 cup semi-sweet chocolate chips (melted, for “gluing” and dusting)

1. Preparation

• Set oven to 225°F (110°C).

• Line a baking sheet with parchment paper.

2. Make the Meringue

• In a clean, grease-free bowl, beat the egg whites, salt, and cream of tartar on medium speed until foamy.

• Gradually add the sugar, 1 tablespoon at a time, while beating on high speed until stiff, glossy peaks form.

• Mix in the vanilla extract. If using, sift and gently fold in cocoa powder for a slightly darker mushroom color.

3. Pipe the Mushrooms

• Transfer the meringue to a piping bag fitted with a round tip (Wilton 2A or similar).

• Pipe round caps onto the parchment paper (about 1 inch wide). Use wet finger to smooth out tops.

• Pipe small stems by making vertical shapes, tapering at the top.

4. Bake Until Dry

• Bake at 225°F for approximately 90 minutes, until the meringues are dry and crisp.

• Turn off the oven, leave the door slightly open, and let them cool inside for 30 minutes.

5. Assemble the Mushrooms

• Melt the semi-sweet chocolate chips in a microwave or double boiler.

• Using a toothpick, poke a small hole in the bottom of each meringue cap.

• Dip the pointed end of a stem into melted chocolate and insert it into the hole. Let dry, upside down.

• Lightly dust cocoa powder on the tops for a realistic look.

6. Enjoy or Store

• Store in an airtight container at room temperature for up to 5 days.

Marshmallows