The meringue mushrooms in my buche de noel recipe came out much softer because I used 100 grams of whites instead of 60 grams. This is the recipe I prefer though my friends like the texture of the softer mushrooms saying they taste like taffy. Thanks for bearing with me while I fixed my recipe!
|Egg whites||60 Gram (50|
|Super fine sugar||100 Gram|
|Cream of tartar||1⁄4 Teaspoon (Optional)|
1. Preheat oven to 200-225 degree F.
2. Wipe the bowl with vinegar and place egg whites in it. Add sugar and cream of tartar. Whip until medium peaks form.
3. Fill a piping bag without a tip with about cup of meringue to use as glue.
4. Fill another piping bag fitted with an Ateco 808 round tip with the mixture and begin piping shapes (as shown in the video) on a sheet pan lined with parchment paper.
5. Pop the sheet pan in oven and bake for an hour. The meringue should be hard, smooth and not sticky.
6. Remove the pan from oven and let cool for 5-10 minutes.
7. Take a sharp paring knife and cut about 1 cm sized holes in the middle of the bottom of each mushroom cap. Take the reserved meringue as glue and press into holes. Then take the stem, and press into the holes using reserved meringue.
8. Place the mushrooms up-side down back on the sheet pan and pop in oven. Bake for 15-30 minutes. Remove from oven and cool. If desired dust the top.
9. Use as desired!