MERINGUE MUSHROOMS RECIPE
These meringue mushrooms are highly prized on Christmas cookie platters and are darling for decorating holiday cakes such as yule logs They can be made a few days in advance!
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 2h15m
Number Of Ingredients 8
Steps:
- Add 2 egg whites, 1/2 cup sugar, 1/8 tsp salt and 1/8 tsp cream of tartar and beat with whisk attachment on high speed 7 min or until you have glossy ribbons and the peaks stay fairly stiff.
- Transfer meringue to your pastry bag fitted with a 3/8" round tip and pipe onto lined cookie sheet (about 1″ apart). Mushroom caps should look like large chocolate kisses (1 1/2" diameter at the base) with the tip swirled into the side so you get an even top. If you're a perfectionist; you can smooth the mushroom caps with a wet fingertip. Mushroom stems should look like slimmer/taller kisses (3/4" diameter at the base) and tips pointed up.
- Bake at 200˚F for 1 hour 30 min. They should slide easily off the parchment paper easily when they are done. Remove from oven and pull parchment paper off the baking sheet. Let cool on paper completely to room temp. Note: When they come out of the oven, they will be crisp on the outside and a little marshmallowy on the inside, but will harden as they cool.
- To assemble, dust the tops and stems lightly with cocoa powder. If you like, you can smudge the cocoa powder with your fingers to give them that natural dirty glow :). Rotate the tip of a small paring knife in the center of each mushroom cap to cut a small hole just large enough to fit the tip of the base.
- Now melt chocolate, transfer into a ziploc bag, snip off a tiny hole from the corner of the bag and pipe chocolate into the holes of meringue. Stick the bases into the holes and leave them upside-down until chocolate hardens and sets. Gently transfer set cookies to an airtight container and store for several days at room temp. Do not refrigerate.
MERINGUE II
This meringue is wonderful. It doesn't get weepy, and has such a good vanilla flavor.
Provided by SAUNDRA
Categories Desserts Frostings and Icings
Time 20m
Yield 8
Number Of Ingredients 8
Steps:
- In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat.
- In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust. Brown in oven if desired.
Nutrition Facts : Calories 59.2 calories, Carbohydrate 13.6 g, Protein 1.4 g, Sodium 21.4 mg, Sugar 12.6 g
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
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
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.
MERINGUE MUSHROOMS
Make and share this Meringue Mushrooms recipe from Food.com.
Provided by troyh
Categories Candy
Time 1h30m
Yield 55 pieces
Number Of Ingredients 5
Steps:
- Cover 2 cookie sheets with baking parchment paper, anchoring, if necessary with a dab of the meringue when it's ready.
- Beat egg whites and cream of tartar in small mixer bowl (I use my big Kitchen Aid bowl) until foamy.
- Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy, about 5 minutes. Do not underbeat.
- Heat oven to 225 degrees.
- Fit decorators' tube or pastry bag with plain tip with 1/4" opening.
- Fill bag with meringue and fold top of bag to close. Anchor the paper to the cookie sheets with a couple dabs of meringue. Hold upright and pipe out about 55 mushroom caps, each 1 to 1-1/4 inches in diameter.
- Sift cocoa over caps.
- Now, this is important: Stick your forefinger in sugar and gently pat down the peak that's sticking up on all those caps! Bake until firm, 45-50 minutes.
- Remove from oven and immediately turn caps upside down and make an indentation in bottom of each cap. (I use a wood skewer or small knife tip to poke/carve a bit of a hole.)
- Brush excess cocoa from caps with a soft-bristled brush.
- Pipe about fifty-five 3/4" upright stems on second cookie sheet. They should have peaks which will fit into mushroom caps.
- Bake until firm 40-45 minutes. Remove from oven; cool.
- To assemble the mushrooms, pipe a small amount of frosting into the indentation of each mushroom cap; insert stem and stand to dry.
- Store mushrooms uncovered or loosely covered at room temperature. They'll keep a week or so.
- Use the mushrooms to decorate a yule log cake. Extra mushrooms can be packaged in -- a mushroom carton -- for a special treat.
Nutrition Facts : Calories 7.7, Sodium 2, Carbohydrate 1.8, Sugar 1.8, Protein 0.1
MERINGUE MUSHROOMS II
Make and share this Meringue Mushrooms II recipe from Food.com.
Provided by troyh
Categories Dessert
Yield 1 batch
Number Of Ingredients 6
Steps:
- Preheat oven to 150F.
- Line baking sheet with wax paper.
- Beat whites, and pinch of salt 1 minute to blend.
- Combine 2 tablespoons sugar and 2 tablespoons powdered sugar.
- Add to whites in 3 additions, beating for 20 seconds after each. Continue beating until meringue is stiff and glossy.
- Transfer mixture to pastry bag fitted with 1/2 inch plain tip. Pipe about fifteen 1/2 to 1 inch domed rounds on prepared sheet for mushroom caps. Smooth top of each with damp finger.
- Pipe about fifteen 1/2 to 1 inch high peaked mounds on prepared sheets for stems.
- Bake until meringues are dry and beginning to color, about 1 3/4 hours. Let cool completely.
- Using small knife, cut small hole in bottom of each mushroom cap.
- Dip peaked end of stem in sugar paste and push into hole in mushroom cap.
- Repeat with remaining caps.
- Dust mushrooms with cocoa powder before serving.
Nutrition Facts : Calories 223.1, Fat 0.1, Sodium 103.1, Carbohydrate 49.5, Sugar 49.1, Protein 6.8
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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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