Meringue Mushroom for Buche de Noel (Yule Log)

1. 1

   Add some of the granulated sugar to the egg white in several batches.

2. 2

   Whip into a hard meringue.

3. 3

   Mix in the powdered sugar with a rubber spatula.

4. 4

   Put the mixture into a pastry bag fitted with a circular nozzle (about 1 cm), and pipe.

5. 5

   If the piped mixture is pointy, touch with a damp hand to flatten.

6. 6

   The mixture is very springy.

7. 7

   Mushroom stems.

8. 8

   Don't make them too long, so they look cute.

9. 9

   Sprinkle cocoa powder on the mushroom caps.

10. 10

    Bake in a preheated oven at 250F/120C for 70 minutes.

11. 11

    Poke from the bottom of the mushroom cap with a cooking chopstick etc.

12. 12

    to make a round hole.

13. 13

    Insert the stem to the hole.

14. 14

    It's ready to serve now!

* Per serving · 4 servings · Values may vary.

No additional tips available.