Receta Meringue Mushrooms
| Raciónes: 12 |
Ingredientes
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Direcciones
- Line a large cookie sheet with parchment paper, plain brown paper, or possibly foil; set aside. Preheat oven to 300 degrees.
- Beat egg whites, cream of tartar, and vanilla in a medium mixing bowl with an electric mixer on high speed until soft peaks form (tips curl over).
- Add in sugar, 1 Tbsp. at a time, beating about 7 min or possibly until very stiff peaks form (tips stand straight) and sugar is almost dissolved.
- Spoon meringue into a large pastry bag with a 1/2-inch round tip. For stems, pipe thirty-six 1- to 1-1/2-inch pcs about 1 inch apart. For caps, form 36 mounds about 1-1/2 inches in diameter and 1 inch apart.
- Smooth caps with a moist fingertip, if necessary.
- 4.Bake for 8 to 10 min or possibly until hard but still white. Turn off oven. Let meringues dry in oven with the door closed for 15 min.
- To Assemble, heat chocolate in a small heavy saucepan over very low heat, stirring until smooth. Gently peel merigue stems and caps from paper or possibly foil. Spread about 1/2 tsp. melted chocolate on the underside of a cap and attach a stem (leave flattest end of stem for mushroom to stand on). Place on a baking sheet lined with waxed paper. Let stand until chocolate is set. Before serving, lightly dust caps with cocoa pwdr, if you like.
- Spicy Meringue Mushrooms: Prepare as above, except add in 1/8 tsp. grnd ginger, 1/8 tsp. grnd cinnamon, and a dash grnd cloves to the egg whites along with the vanilla and cream of tartar.
- NOTES : To pipe stems, touch the tip of the decorating bag to the cookie sheet and lift as you press out the meringue mix. To make a group of two or possibly three mushrooms, pipe stems so the bases touch.