Meringue Mushrooms Ii Recipes

MERINGUE MUSHROOMS

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.
• In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar, salt, and vanilla. Continue whipping until the whites hold soft peaks. Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
• Place a round tip into a pastry bag, and fill the bag half way with the meringue. To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes. Dust the mushroom caps lightly with cocoa using a small sifter or strainer.
• Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. Set aside to cool completely. Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.
• Poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate, and press lightly into the hole. When the chocolate sets, they will hold together. Repeat with remaining pieces. Store at room temperature in a dry place or tin.

MERINGUE MUSHROOMS

Steps:

• Heat oven to 225 degrees. Line a baking sheet with parchment paper, and set aside.
• In a small saucepan, heat sugar and 1/2 cup water over low heat until sugar dissolves. Bring to a boil; cook until liquid reaches 248 degrees (hard-ball stage) on a candy thermometer.
• Meanwhile, in the bowl of an electric beater fitted with the whisk attachment, whip egg whites on low speed until soft peaks form. Increase speed to high, and add hot syrup in a steady stream, beating constantly. Continue beating until cool and stiff, about 5 minutes. Beat in vanilla. Fold in cocoa powder.
• Spoon meringue into a large pastry bag fitted with a coupler and large plain tip. Pipe meringue onto prepared baking sheet to form 2-inch domes. Pipe a separate stem shape for each dome.
• Sprinkle cocoa powder lightly over meringues. Bake until dry, about 2 hours. Store in an airtight container until ready to use.
• To assemble mushrooms, melt chocolate in a double boiler or in a heat-proof bowl set over a pan of simmering water. Trim off points from tops of stems. With a small offset spatula, spread chocolate on underside of a cap and place trimmed end of stem into center of cap. Place mushroom, stem side up, in an egg carton to harden. Repeat with remaining mushrooms; refrigerate until set.

MERINGUE MUSHROOMS

Steps:

• In a large heatproof bowl, whisk the egg whites, cream of tartar, and sugar together until all of the sugar is moistened. Whisking constantly, set the bowl on direct heat or in a pan of simmering water, until the egg whites are warm to the touch. Remove from the heat and beat at high speed until mixture is very stiff and dull looking.
• Scrape meringue mixture into pastry bag. Pipe round, button shapes to make mushroom "caps". Pipe pointed "kiss" shapes about one inch tall to make "stems". Dust with cocoa. Bake two hours in a 200 degree oven until crisp and completely dry.
• Assemble the mushrooms: Place chocolate in a small bowl. Set bowl in a saucepan of barely simmering water. Immediately turn off heat and stir chocolate until melted and smooth.
• Spread a little melted chocolate on the flat side of each meringue mushroom "cap". Use a sharp knife to cut off and discard the pointed ends of meringue "stems". Attach stems to caps while chocolate is still soft. Set assembles mushrooms aside until the chocolate has dried and caps and stems are "glued" together. (Meringue mushrooms may be made 3 to 4 weeks in advance and stored in an airtight container.)

MERINGUE MUSHROOMS

Steps:

• Combine egg whites with cream of tartar in bowl of an electric mixer. Beat on medium speed until soft peaks form. Gradually sprinkle in sugar, beating at high speed until mixture is very stiff and dull looking.
• Scrape meringue mixture into pastry bag. Pipe round, button shapes to make mushroom "caps". Pipe pointed "kiss" shapes about one inch tall to make "stems". Dust with cocoa. Bake two hours in 200 degree oven until crisp and completely dry. Assemble the mushrooms: Place chocolate in a small bowl. Set bowl in a skillet of barely simmering water. Immediately turn off heat and stir chocolate until melted and smooth. Spread a little melted chocolate on the flat side of each meringue mushroom "cap". Use a sharp knife to cut off and discard the pointed ends of meringue "stems". Attach stems to caps while chocolate is still soft. Set assembled mushrooms aside until the chocolate has dried and caps and stems are "glued" together. Meringue mushrooms may be made 3-4 weeks in advance and stored in an airtight container.

MERINGUE MUSHROOMS

Steps:

• Fill a medium saucepan 1/4 full with water.
• Set over medium heat; bring water to a simmer.
• Combine egg whites, sugar, and cream of tartar in the bowl of an electric mixer and place over saucepan.
• Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes.
• Rub the mixture between fingers to test.
• Transfer bowl to mixer stand, and whip, starting on low speed and gradually increasing to high, until meringue is cool and stiff glossy peaks form, about 10 minutes.
• Add vanilla; mix until combined.
• Use immediately.
• Place Meringue in an 18-inch pastry bag fitted with a large 3/4 inch round tip.
• Line 2 baking sheets with parchment paper.
• Pipe meringue, forming domes 1 to 2 inches in diameter.
• Pipe a stem shape for each dome.
• Place baking sheets in oven for 1 hour, reduce heat to 175 degrees F and continue baking until meringues are completely dry to the touch, but not browned, 45 to 60 minutes more.
• Fill a medium saucepan 1/4 full with water.
• Set over medium heat, and bring water to a simmer.
• Place bittersweet chocolate in a heatproof bowl, and set over simmering water.
• Turn off heat; stir occasionally until completely melted.
• Using an offset spatula, spread bottoms of domed meringues with chocolate; let sit at room temperature.
• Place white chocolate in a heatproof bowl, and set over simmering water.
• Turn off heat; stir occasionally until completely melted.
• Allow to cool slightly.
• Spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the cap to the edges.
• Let set 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 of the mushroom stems in melted white chocolate, and insert into hole in center of cap.
• Allow to set.
• Meringue mushrooms should be kept in an airtight container in a cool, dry place.

MERINGUE II

Steps:

• In a small saucepan, combine water, 2 tablespoons sugar, and cornstarch. Cook over low heat until clear, stirring constantly. Remove from heat.
• In a large glass or metal bowl, beat egg whites, cream of tartar, and salt until mixture is foamy. Mix in vanilla, then gradually add the 6 tablespoons sugar, beating constantly until meringue forms soft peaks. Gradually pour in cornstarch mixture, beating until stiff. Spread over top of pie and seal to the crust. Brown in oven if desired.

MERINGUE MUSHROOMS

Steps:

• Preheat oven to 200°F. Line rimmed baking sheets with parchment paper. Transfer Swiss meringue to a pastry bag fitted with a small plain tip (#6). For caps, pipe dome shapes in various sizes, from 1/2 to 1 inch in diameter (the ones shown are larger), onto prepared baking sheets. Flatten tips with a damp fi nger. Pipe stems onto baking sheets, releasing pressure halfway and pulling up to form a peak. Make one stem for each cap.
• Bake the meringue shapes 1 hour, rotating baking sheets halfway through; reduce oven temperature to 175°F. Continue baking until meringue is completely dry to the touch but not taking on any color, 45 to 60 minutes more.
• Melt bittersweet chocolate in a small heatproof bowl set over (not in) a pan of simmering water, stirring occasionally. Using a small offset spatula, spread bottoms of cooled caps with a thin layer of melted bittersweet chocolate, and let set. Melt white chocolate in another heatproof bowl set over (not in) a pan of simmering water. Let cool, stirring, until thickened, then spread over dark chocolate. Use a toothpick to draw lines through the chocolate from center to edge of caps to mimic gills; let set.
• Using a paring knife, make a small hole in center of each coated cap. Dip one end of each stem in remaining white chocolate, and insert into a hole; let set. Store mushrooms up to 1 week in airtight containers, and keep in a cool, dry place.

MERINGUE MUSHROOMS II

Steps:

• Preheat oven to 150F.
• Line baking sheet with wax paper.
• Beat whites, and pinch of salt 1 minute to blend.
• Combine 2 tablespoons sugar and 2 tablespoons powdered sugar.
• Add to whites in 3 additions, beating for 20 seconds after each. Continue beating until meringue is stiff and glossy.
• Transfer mixture to pastry bag fitted with 1/2 inch plain tip. Pipe about fifteen 1/2 to 1 inch domed rounds on prepared sheet for mushroom caps. Smooth top of each with damp finger.
• Pipe about fifteen 1/2 to 1 inch high peaked mounds on prepared sheets for stems.
• Bake until meringues are dry and beginning to color, about 1 3/4 hours. Let cool completely.
• Using small knife, cut small hole in bottom of each mushroom cap.
• Dip peaked end of stem in sugar paste and push into hole in mushroom cap.
• Repeat with remaining caps.
• Dust mushrooms with cocoa powder before serving.