EASY MERINGUE MUSHROOMS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes Egg Whites
Yield Makes about 24
Number Of Ingredients 5
Steps:
- Preheat oven to 175 degrees. Fill a medium saucepan 1/4 full with water. Set over medium heat; bring water to a simmer.
- Combine egg whites, sugar, and cream of tartar in the bowl of an electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes; rub the mixture between your fingers to test.
- Transfer bowl to mixer stand fitted with the whisk attachment, and whip, starting on low speed and gradually increasing to high, until meringue is cool, and stiff glossy peaks form. Add vanilla; mix until combined. Use immediately.
- Place in a pastry bag fitted with a 1/2-inch round tip. Line two baking sheets with parchment paper. Pipe meringue, forming mushroom caps 1/2 inch in diameter. Pipe a stem shape for each cap. Place baking sheets in oven until meringue is dry in center, 1 to 2 hours.
- Poke a small hole in the center of each cap using a paring knife. Insert the pointed end of each stem into hole in the cap, forming mushrooms. Meringue mushrooms should be kept in an airtight container in a cool, dry place. Just before using, dust lightly with cocoa powder.
MERINGUE MUSHROOMS
These take a bit of work and time, but are spectacular. They are highly prized for Christmas gift-giving! As with other meringue recipes, these should only be made on a dry day. You will need a pastry bag with a plain tip. If you can save some green plastic berry baskets from the summertime, these mushrooms look totally realistic placed in them.
Provided by Holly Wilkins
Categories World Cuisine Recipes European French
Time 1h45m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.
- In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar, salt, and vanilla. Continue whipping until the whites hold soft peaks. Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
- Place a round tip into a pastry bag, and fill the bag half way with the meringue. To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes. Dust the mushroom caps lightly with cocoa using a small sifter or strainer.
- Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. Set aside to cool completely. Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.
- Poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate, and press lightly into the hole. When the chocolate sets, they will hold together. Repeat with remaining pieces. Store at room temperature in a dry place or tin.
Nutrition Facts : Calories 38.7 calories, Carbohydrate 7.1 g, Fat 1.3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.7 g, Sodium 21.9 mg, Sugar 5.6 g
MERINGUE MUSHROOMS
Steps:
- Combine egg whites with cream of tartar in bowl of an electric mixer. Beat on medium speed until soft peaks form. Gradually sprinkle in sugar, beating at high speed until mixture is very stiff and dull looking.
- Scrape meringue mixture into pastry bag. Pipe round, button shapes to make mushroom "caps". Pipe pointed "kiss" shapes about one inch tall to make "stems". Dust with cocoa. Bake two hours in 200 degree oven until crisp and completely dry. Assemble the mushrooms: Place chocolate in a small bowl. Set bowl in a skillet of barely simmering water. Immediately turn off heat and stir chocolate until melted and smooth. Spread a little melted chocolate on the flat side of each meringue mushroom "cap". Use a sharp knife to cut off and discard the pointed ends of meringue "stems". Attach stems to caps while chocolate is still soft. Set assembled mushrooms aside until the chocolate has dried and caps and stems are "glued" together. Meringue mushrooms may be made 3-4 weeks in advance and stored in an airtight container.
MERINGUE MUSHROOMS
Provided by Food Network
Categories dessert
Time 3h
Yield About 65 mushrooms with 1 1/2-
Number Of Ingredients 5
Steps:
- In a large heatproof bowl, whisk the egg whites, cream of tartar, and sugar together until all of the sugar is moistened. Whisking constantly, set the bowl on direct heat or in a pan of simmering water, until the egg whites are warm to the touch. Remove from the heat and beat at high speed until mixture is very stiff and dull looking.
- Scrape meringue mixture into pastry bag. Pipe round, button shapes to make mushroom "caps". Pipe pointed "kiss" shapes about one inch tall to make "stems". Dust with cocoa. Bake two hours in a 200 degree oven until crisp and completely dry.
- Assemble the mushrooms: Place chocolate in a small bowl. Set bowl in a saucepan of barely simmering water. Immediately turn off heat and stir chocolate until melted and smooth.
- Spread a little melted chocolate on the flat side of each meringue mushroom "cap". Use a sharp knife to cut off and discard the pointed ends of meringue "stems". Attach stems to caps while chocolate is still soft. Set assembles mushrooms aside until the chocolate has dried and caps and stems are "glued" together. (Meringue mushrooms may be made 3 to 4 weeks in advance and stored in an airtight container.)
Nutrition Facts : Calories 17.5, Fat 3 grams, Cholesterol 9 milligrams, Carbohydrate 3.6 grams, Protein 3 grams
MERINGUE MUSHROOMS
This is Martha Stewart's recipe for making beautiful little mushrooms to adorn a buche de noel--or just to make because they are so pretty. Don't make these on a rainy or damp day. Originally posted here by Mean Chef.
Provided by Chef Kate
Categories Dessert
Time 2h30m
Yield 20-30 serving(s)
Number Of Ingredients 6
Steps:
- Fill a medium saucepan 1/4 full with water.
- Set over medium heat; bring water to a simmer.
- Combine egg whites, sugar, and cream of tartar in the bowl of an electric mixer and place over saucepan.
- Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes.
- Rub the mixture between fingers to test.
- Transfer bowl to mixer stand, and whip, starting on low speed and gradually increasing to high, until meringue is cool and stiff glossy peaks form, about 10 minutes.
- Add vanilla; mix until combined.
- Use immediately.
- Place Meringue in an 18-inch pastry bag fitted with a large 3/4 inch round tip.
- Line 2 baking sheets with parchment paper.
- Pipe meringue, forming domes 1 to 2 inches in diameter.
- Pipe a stem shape for each dome.
- Place baking sheets in oven for 1 hour, reduce heat to 175 degrees F and continue baking until meringues are completely dry to the touch, but not browned, 45 to 60 minutes more.
- Fill a medium saucepan 1/4 full with water.
- Set over medium heat, and bring water to a simmer.
- Place bittersweet chocolate in a heatproof bowl, and set over simmering water.
- Turn off heat; stir occasionally until completely melted.
- Using an offset spatula, spread bottoms of domed meringues with chocolate; let sit at room temperature.
- Place white chocolate in a heatproof bowl, and set over simmering water.
- Turn off heat; stir occasionally until completely melted.
- Allow to cool slightly.
- Spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the cap to the edges.
- Let set in a cool, dry place.
- Poke a small hole in the center of each mushroom cap using a paring knife.
- Dip the pointed end of each of the mushroom stems in melted white chocolate, and insert into hole in center of cap.
- Allow to set.
- Meringue mushrooms should be kept in an airtight container in a cool, dry place.
Nutrition Facts : Calories 65.4, Fat 1.4, SaturatedFat 0.8, Cholesterol 0.6, Sodium 14.8, Carbohydrate 12.6, Sugar 12.6, Protein 1
GOOD MERINGUE
Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.
Provided by sal
Categories Desserts Frostings and Icings
Time 15m
Yield 8
Number Of Ingredients 3
Steps:
- In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 18.9 g, Protein 1.4 g, Sodium 20.8 mg, Sugar 18.8 g
ULTIMATE MERINGUE
Perfect your whisking skills for these light baked meringues - a blank canvas for tasty flavour combinations.
Provided by Angela Nilsen
Categories Afternoon tea, Dessert, Dinner, Lunch, Treat
Time 2h15m
Number Of Ingredients 3
Steps:
- Heat the oven to 110C/ 100C fan/gas ¼.
- Line 2 baking sheets with non-stick liner or parchment paper (meringue can stick on greaseproof paper and foil).
- Tip 4 large egg whites into a large clean mixing bowl (not plastic). Beat them on medium speed with an electric hand whisk until the mixture resembles a fluffy cloud and stands up in stiff peaks when the blades are lifted.
- Now turn the speed up and start to add 115g caster sugar, a dessertspoonful at a time. Continue beating for 3-4 seconds between each addition. It's important to add the sugar slowly at this stage as it helps prevent the meringue from weeping later. However, don't over-beat. When ready, the mixture should be thick and glossy.
- Sift one third of the 115g icing sugar over the mixture, then gently fold it in with a big metal spoon or rubber spatula. Continue to sift and fold in the remaining icing sugar a third at a time. Again, don't over-mix. The mixture should now look smooth and billowy.
- Scoop up a heaped dessertspoonful of the mixture. Using another dessertspoon, ease it on to the baking sheet to make an oval shape. Or just drop them in rough rounds, if you prefer.
- Bake for 1 ½-1 ¾ hours in a fan oven, 1 ¼ hours in a conventional or gas oven, until the meringues sound crisp when tapped underneath and are a pale coffee colour.
- Leave to cool on the trays or a cooling rack. (The meringues will now keep in an airtight tin for up to 2 weeks, or frozen for a month.) Serve two meringues sandwiched together with a generous dollop of softly whipped double cream.
Nutrition Facts : Calories 210 calories, Fat 9.6 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 30 grams sugar, Protein 2.1 grams protein, Sodium 0.12 milligram of sodium
MERINGUE MUSHROOMS
Use this recipe to make our Buche de Noel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough to decorate one Buche de Noel
Number Of Ingredients 6
Steps:
- Heat oven to 225 degrees. Line a baking sheet with parchment paper, and set aside.
- In a small saucepan, heat sugar and 1/2 cup water over low heat until sugar dissolves. Bring to a boil; cook until liquid reaches 248 degrees (hard-ball stage) on a candy thermometer.
- Meanwhile, in the bowl of an electric beater fitted with the whisk attachment, whip egg whites on low speed until soft peaks form. Increase speed to high, and add hot syrup in a steady stream, beating constantly. Continue beating until cool and stiff, about 5 minutes. Beat in vanilla. Fold in cocoa powder.
- Spoon meringue into a large pastry bag fitted with a coupler and large plain tip. Pipe meringue onto prepared baking sheet to form 2-inch domes. Pipe a separate stem shape for each dome.
- Sprinkle cocoa powder lightly over meringues. Bake until dry, about 2 hours. Store in an airtight container until ready to use.
- To assemble mushrooms, melt chocolate in a double boiler or in a heat-proof bowl set over a pan of simmering water. Trim off points from tops of stems. With a small offset spatula, spread chocolate on underside of a cap and place trimmed end of stem into center of cap. Place mushroom, stem side up, in an egg carton to harden. Repeat with remaining mushrooms; refrigerate until set.
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- Preheat oven to 225°F. Beat egg whites with an electric mixer fitted with whisk attachment on medium speed until foamy, about 30 seconds. Add cream of tartar, and continue beating on medium until soft peaks form, about 1 minute. With mixer running, gradually add sugar and salt, beating until completely incorporated, stiff peaks form, and mixture is glossy, 3 to 4 minutes. Whisk in vanilla by hand.
- Transfer egg white mixture to a piping bag fitted with a 1/2-inch round tip. Pipe about 30 small cones of varying sizes, 1/2- to 1-inch tall, on a parchment paper-lined baking sheet, spacing at least 1/2-inch apart. These will be used as mushroom stems. Pipe about 30 small circles of varying sizes, 1/2- to 1 1/2-inches wide, on prepared baking sheet, spacing at least 1/2-inch apart. These will be used as mushroom caps. Discard any leftover egg white mixture. Dust circles lightly with unsweetened cocoa.
- Bake in preheated oven until meringues are dry, 1 1/2 to 2 hours. Cool completely on baking sheet on wire rack, about 30 minutes.
- Working with 1 mushroom cap at a time, twist tip of a small sharp knife in center of flat side of mushroom cap to carve a 1/4-inch hole. Spread about 1/4 teaspoon of melted chocolate in and around hole to resemble mushroom gills and to act as glue to hold stem. Press pointed end of 1 mushroom stem into hole. Place mushroom, cap side down, on a rimmed baking sheet. Repeat with remaining meringues and chocolate. Let mushrooms stand at room temperature until chocolate hardens, about 1 hour. Mushrooms can be stored in an airtight container at room temperature for up to 3 days.
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