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
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
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
FRENCH MERINGUE & MERINGUE MUSHROOM
The mushroom-shaped meringue is used to decorate the traditional Christmas cake -- the "Bûche de Noel" or Yule Log. Found this on line.
Provided by Rita1652
Categories Dessert
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl with an electric mixer at low speed, beat the egg whites until frothy. Add the cream of tartar and increase the speed until soft peaks form. Start adding the sugar slowly. Beat until glossy stiff peaks form.
- Place the meringue in a piping bag or large zip-lock bag and push the mixture toward one corner, folding the other corner over, then twisting, allowing you to control the meringue. Cut off just the very tip of the exposed corner so the meringue can exit the bag. Then try it out by dotting four small beads of meringue at the corners of a cookie sheet. Set a sheet of parchment paper over the top; the meringue beads will provide a bond to hold the paper in place.
- Make the mushroom caps by holding the bag over the parchment paper and push until a 1-inch mound of meringue forms. Wet the tip of your finger with water and gently round off any peaks to make a smooth surface.
- For mushroom stems, form peaks on smaller mounds of meringue by pulling the bag up and away from the surface as you push.
- Bake them in a 200° oven for an hour, and then turn oven temperature down to 175 and leave them until they're completely dry to the touch.
- Optional:.
- Melt the chocolate chips in a glass microwave-safe dish in the microwave for about one minute or until melted. Once cool, you can coat the bottom of the mushroom caps with dark chocolate, let them set, and then coat them again with white chocolate. Once the white chocolate is set, you can scratch in the mushroom gills using a toothpick, and attach the stem using a little more white chocolate.
- Or, if not coating the bottom of the mushroom caps, make a hole smaller than a pea in the bottom of a mushroom cap with a toothpick or skewer. Dip the tip of the stem in the melted chocolate and press into the hole in the cap. Allow the chocolate "glue" to harden (it only takes a minute). Place the mushroom upright on its stem and dust the cap lightly with cocoa powder.
Nutrition Facts : Calories 62.3, Fat 1.3, SaturatedFat 0.8, Sodium 11.4, Carbohydrate 12.7, Fiber 0.2, Sugar 12.3, Protein 0.9
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
CREMINI MERINGUE MUSHROOMS
Provided by Gina Marie Miraglia Eriquez
Categories Chocolate Dessert Bake Christmas Christmas Eve Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 25 meringue mushrooms
Number Of Ingredients 9
Steps:
- Heat oven to 200°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
- Beat egg whites with cream of tartar and salt in bowl of stand mixer on high speed until they just hold soft peaks. Beat in sugar, 2 tablespoons at a time, beating well after each addition, and continue to beat at high speed until meringue is very stiff, about 2 minutes. Beat in vanilla and beat again until very stiff.
- Sift cocoa over meringue, and fold it in gently but thoroughly.
- Spoon meringue into a pastry bag fitted with tip. Holding bag vertically, about 1/2 inch above baking sheet, pipe meringue into 25 mounds, ranging in size from about 1 1/2 to 2 inches in diameter, to resemble mushroom caps.
- Still holding pastry bag vertically, pipe remaining meringue vertically into 25 "stems," 1 1/4- to 1 1/2 -inch-long lengths (make different lengths), making each base about 1 inch in diameter and tapering top end by pulling up on bag. (Pipe extra caps and stems with any remaining meringue in case of breakage.)
- With a finger dipped in water, gently tamp down any peaks of meringue on caps to make a smooth mushroom cap.
- Bake, switching position of sheets halfway through, until mushrooms caps are crisp and firm to touch, about 1 hour 45 minutes.
- Turn off oven, then leave meringues in oven, with door closed, 30 minutes to dry. Slide parchment with meringues from baking sheets onto racks to cool. Cool completely.
- With tip of a sharp paring knife, cut a small hollow the diameter of the tapered top of mushroom "stem" in center of the underside (flat side) of each mushroom cap.
- Spread chocolate generously over flat bottom of a cap with offset spatula or back of spoon, then insert narrow end of stem. Let cap rest, stem end up, on a tray or baking sheet. Attach remaining stems to remaining caps, and let stand, stem ends up, at cool room temperature until chocolate is set, about 1 hour.
MERINGUE MUSHROOMS
Meringue Mushrooms and sugared rosemary sprigs surround our Birch de Noel, which is a variation on the traditional yule log.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 30
Number Of Ingredients 3
Steps:
- Heat oven to 200 degrees. Place Swiss Meringue in an 18-inch pastry bag fitted with a large round tip (Wilton #1A). Line two baking sheets with parchment. 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, and continue baking until meringues are completely dry to the touch but not browned, 45 to 60 minutes.
- Fill a medium saucepan one quarter full with water. Set over medium heat, and bring water to a simmer. Place bittersweet chocolate in a heat-proof 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 set at room temperature.
- Place white chocolate in a heat-proof 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.
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.
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MERINGUE MUSHROOMS RECIPE | FOOD & WINE
From foodandwine.com
Servings 30Total Time 3 hrs 35 minsCategory Desserts
- 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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