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Meringue Mushrooms

Western.Chefs's picture
These Meringue Mushrooms are heavenly ! These chocolate coated sweet mushrooms are a novel dessert treat ! Try these Meringue Mushrooms and let me know if you like them !
Ingredients
  Egg whites 2 Large
  Cream of tartar 1⁄8 Teaspoon
  Sugar 1⁄3 Cup (5.33 tbs)
  Unsweetened cocoa 2 Tablespoon
  Semi-sweet chocolate square 1 , melted
Directions

Line large cookie sheet with foil.
In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; gradually beat in sugar, 2 tablespoons at a time, beating well after each addition, until sugar completely dissolves and whites stand in stiff, glossy peaks.
Preheat oven to 200°F.
Spoon meringue into large decorating bag with large writing tip.
Pipe meringue onto cookie sheet in 15 mounds, each about 1 1/2 inches in diameter, to resemble mushroom caps.
If you like, place some cocoa in small fine meshed strainer; use to dust meringue mushroom caps.
Pipe remaining meringue upright onto cookie sheet in fifteen l 1/4 inch lengths to resemble mushroom stems.
Bake meringues 1 1/2 hours.
Turn oven off; let meringues stand in oven 30 minutes longer to dry.
Cool meringues completely on cookie sheet on wire rack.
With tip of paring knife, cut a small hole in center of underside of a mushroom cap.
Dip pointed end of mushroom stem in melted chocolate; attach stem to mushroom cap by inserting chocolate dipped end into hole in underside of mushroom cap.
Repeat with remaining caps and stems.
Let chocolate dry, about 1 hour.
Store mushrooms in tightly covered container up to a week.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy

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