Yule Log Meringue Recipes

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MERINGUE MUSHROOMS RECIPE



Meringue Mushrooms Recipe image

This meringue mushrooms recipe is a keeper. Crispy and sweet Christmas meringue cookies are perfect as a dessert, edible gifts, or Buche de Noel or Christmas Yule log decorations. They are fun to make and a joy to eat!

Provided by Irina

Categories     Cookies

Time 1h30m

Number Of Ingredients 4

4 large egg whites
2 cups (250 g) powdered (icing) sugar
1 tablespoon cocoa powder
1 oz (30 g) dark chocolate

Steps:

  • Preheat the oven to 210 F/100 C. To make the meringue, place egg whites in the bowl of a stand mixer or in a metal bowl to use an electric mixer. Add powdered (icing) sugar and combine. Put the bowl over the bain-marie and beat egg whites with a hand whisk until foamy. When the mixture is hot, remove the bowl from the heat and beat, using a stand or an electric mixer, until the meringue is cooled completely. Once it is ready, use the meringue immediately.
  • Place the meringue in a pastry bag fitted with a round tip 1/2" (12 mm). Pipe 4 meringue dots in the corners of a baking sheet and place parchment paper. It will fix the paper during pipping and baking.
  • To pipe the meringue stems, hold the pastry bag perpendicular to the baking sheet. Start piping gently, forming a stem's base, then lift the bag while squeezing. Make sure to make the pointed end by pulling up the bag.
  • For the mushroom caps, keep holding the piping bag perpendicular to the baking sheet and smoothly squeeze the bag. Push the meringue into a plain round shape. Once the perfect shape is obtained, stop squeezing and slowly remove the bag off to the side to avoid creating a peak on top. If needed, use a lightly moistened finger to flatten the spike of the meringue dome.
  • The size of mushroom caps and the height of stems may vary: while the caps may average to 1 to 2 inch (2.5 cm to 5 cm) rounds and about 1 inch/2.5 cm high, the stems may get about 1 inch/2.5 cm high. Caps and stems should be placed 1 inch/2.5 cm apart. Sprinkle mushroom caps with cocoa powder.
  • Bake caps and stems for 1 hour. Once the meringue is ready, let it cool and detach from parchment paper. Make a hole on the bottom of each cap with the tip of a knife. Fill the hole and the top of stems with a little dark chocolate melted in a microwave. Insert the stems into the hole under the caps. Place the mushrooms upside down and refrigerate to allow the chocolate to set.

Nutrition Facts : ServingSize 1 meringue mushroom, Calories 61 calories, Sugar 13.1 g, Sodium 8 mg, Fat 0.5 g, SaturatedFat 0.3 g, Carbohydrate 13.5 g, Fiber 0.1 g, Protein 0.9 g, Cholesterol 0 mg

YULE LOG MERINGUE



Yule Log Meringue image

Provided by Marian Burros

Categories     dessert

Time 2h10m

Number Of Ingredients 2

1 cup egg whites (about 8)
1 pound granulated sugar (2 1/3 cups)

Steps:

  • Mix egg whites and sugar over hot water in top of double boiler until warm.
  • Remove and beat with mixer until cold and stiff, about five minutes. Using No. 8 tube (five-eighths-inch wide) pipe onto parchment paper eight 15-inch-long rows that touch each other. Then pipe six touching rows 15 inches long; then four, then two.
  • Bake at 175 to 200 degrees for about two hours until hard but not colored.

Nutrition Facts : @context http, Calories 242, UnsaturatedFat 0 grams, Carbohydrate 59 grams, Fat 0 grams, Protein 3 grams, Sodium 51 milligrams, Sugar 58 grams

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