Ingredients for Meringue Mushrooms
- 6 large egg whites
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 4 ounces bittersweet chocolate
- 2 ounces white chocolate
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How to Make Meringue Mushrooms
- Fill a medium saucepan 1/4 full with water and bring to a simmer over medium heat.
- In the bowl of an electric mixer, combine 6 large egg whites, 1 cup granulated sugar, and 1/2 teaspoon cream of tartar. Place the bowl over the simmering water (double boiler method).
- Whisk constantly until the sugar is dissolved and the egg whites are warm to the touch (about 3 minutes). Rub a small amount of mixture between your fingers to check if the sugar has dissolved.
- Transfer the bowl to the mixer stand. Beat on low speed, gradually increasing to high, until stiff, glossy peaks form and the meringue is cool (about 10 minutes).
- Add 1 teaspoon vanilla extract and mix until combined.
- Transfer the meringue to an 18-inch pastry bag fitted with a large (3/4 inch) round tip.
- Line 2 baking sheets with parchment paper.
- Pipe 1-2 inch diameter meringue domes onto the prepared baking sheets. Pipe a small stem shape beneath each dome.
- Bake at 300°F (150°C) for 1 hour. Reduce the oven temperature to 175°F (80°C) and continue baking until the meringues are completely dry to the touch, but not browned (45-60 more minutes).
- While meringues bake, prepare the chocolate. Fill a medium saucepan 1/4 full with water and bring to a simmer over medium heat.
- Place 4 ounces bittersweet chocolate in a heatproof bowl set over the simmering water. Turn off the heat and stir occasionally until melted.
- Repeat step 11 with 2 ounces of white chocolate in a separate heatproof bowl.
- Let the white chocolate cool slightly.
- Spread the melted bittersweet chocolate on the bottom of each meringue dome using an offset spatula.
- Spread the cooled white chocolate over the dark chocolate.
- Use a toothpick to draw lines from the center of the cap to the edges, creating a mushroom effect.
- Let the chocolate set completely 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 mushroom stem in melted white chocolate and insert into the hole in the cap.
- Allow to set completely.
- Store the meringue mushrooms in an airtight container in a cool, dry place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
50g
Fat
4g
Carbs
4g
