Meringue Mushrooms II

1. 1

   Preheat oven to 150F.

2. 2

   Line baking sheet with wax paper.

3. 3

   Beat whites, and pinch of salt 1 minute to blend.

4. 4

   Combine 2 tablespoons sugar and 2 tablespoons powdered sugar.

5. 5

   Add to whites in 3 additions, beating for 20 seconds after each.

6. 6

   Continue beating until meringue is stiff and glossy.

7. 7

   Transfer mixture to pastry bag fitted with 1/2 inch plain tip.

8. 8

   Pipe about fifteen 1/2 to 1 inch domed rounds on prepared sheet for mushroom caps.

9. 9

   Smooth top of each with damp finger.

10. 10

    Pipe about fifteen 1/2 to 1 inch high peaked mounds on prepared sheets for stems.

11. 11

    Bake until meringues are dry and beginning to color, about 1 3/4 hours.

12. 12

    Let cool completely.

13. 13

    Using small knife, cut small hole in bottom of each mushroom cap.

14. 14

    Dip peaked end of stem in sugar paste and push into hole in mushroom cap.

15. 15

    Repeat with remaining caps.

16. 16

    Dust mushrooms with cocoa powder before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.