Meringue Mushrooms

recipe

These crisp little meringues almost pass for real mushrooms--until you take a sweet crunchy bite.

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Yield:

32 mushrooms

Recipe from

Southern Living

Nutritional Information

Calories 28
Fat 1 g
Cholesterol 0.0 mg
Sodium 14 mg

Ingredients

3 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup superfine sugar
1/2 cup (3 ounces) semisweet chocolate morsels, melted
2 teaspoons cocoa

Preparation

Combine first 5 ingredients; beat at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).

Spoon mixture into a decorating bag fitted with a large round tip. Pipe 32 (1 1/4-inch-wide) mounds to resemble mushroom caps and 32 (1-inch-tall) columns to resemble stems onto a parchment paper-lined baking sheet.

Bake at 200° for 1 1/2 hours; turn oven off. Let meringues stand in closed oven 2 hours.

Spread a thin layer of melted chocolate on flat side of caps. Trim rounded end of stems to make them flat; press stems against chocolate to attach them to caps. Sprinkle meringues lightly with cocoa.

Note:

January 1999
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