ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Meringue Mushrooms

Yield 32 mushrooms

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
  • 2/3 cup (4 ounces) semisweet chocolate morsels, melted
  • 2 teaspoons cocoa

Nutrition Information

  • calories 33
  • caloriesfromfat 28 %
  • fat 1 g
  • satfat 0.0 g
  • cholesterol 0.0 mg
  • sodium 15 mg
  • carbohydrate 5.4 g
  • fiber 0.0 g
  • protein 0.5 g

How to Make It

  1. Beat first 5 ingredients 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).

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

  3. Bake at 200° for 1 hour and 30 minutes; turn oven off. Let meringues stand in closed oven 2 hours.

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