By Elizabeth LaBau. Chocolate Expert
Hello, and welcome! I'm so glad you're here. I'm Elizabeth LaBau, the About.com Chocolate Expert, and that i write all the content on this website. I'm an old pastry chef, a present food author and recipe developer, as well as an absolutely shameless chocolate enthusiast. Let's have sugar magic together!
Meringue Mushrooms really are a classic accompaniment towards the traditional buche de noel. or Christmas yule log cake. Additionally towards the ingredients listed, you may need a large electric mixer along with a pastry bag having a coupler or 1/2-inch round tip. Observe that excessive humidity can ruin the meringues, so don't attempt to create or store them if you reside in a really damp atmosphere.
Make sure to look into the photo tutorial with step-by-step pictures showing steps to make meringue mushrooms !
Ingredients
- 2 egg-whites, at 70 degrees
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/4 cup white-colored choc chips or chocolate coating
- 1/4 cup cacao powder
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Preparation
1. Prepare 2 baking sheets by lining all of them with parchment paper. Preheat the oven to 200 levels.
2. Place 70 degrees egg-whites within the bowl of the electric mixer fitted having a whisk attachment. It is crucial that the bowl and whisk both be very clean, so the egg-whites whip correctly.
3. Begin beating the egg-whites on medium speed. After they are extremely creamy, steer clear of the mixer and add some cream of tartar.
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Start the mixer again and then beat the egg-whites. After they form soft peaks, boost the speed to high and progressively add some sugar, a tablespoon at any given time. Beat the whites until they're very shiny and hold stiff peaks, but aren't dry or crumbly.
4. Spoon the meringue right into a large pastry bag fitted having a 1/2-inch round tip, or even the open finish of the coupler.
5. First, pipe the mushroom caps: contain the pastry bag in a 90-degree position about 1/2 inch in the parchment paper. Using firm as well as pressure, squeeze out a round meringue disc a couple of inches across and 1 " high. Stop squeezing, then twist the bag and lift it in the meringue to obtain a clean “break” in the cap. Repeat in regular times around the baking sheet til you have roughly 2 dozen mushroom caps. You are able to lessen the tops of the mushrooms by wetting your pointer finger and gently running it across the caps.
6. Next, pipe the mushroom stems. Again squeeze bag verticle with respect about 1/2-inch in the baking sheet.
Begin squeezing the bag to create a 1-inch round base. Still squeeze while you gradually and evenly draw the bag up, developing a tapering stem about 1.5 inches tall. Make use of the remaining meringue to pipe as numerous stems as possible—some stems almost always tilt and collapse, so it is best to make extras.
7. Bake the meringues at 200 levels for around 1 hour 30 minutes, turning them midway with the cooking to make sure even cooking. The meringues ought to be hard and dry to touch, and also you will be able to easily lift one in the parchment. When the meringues are carried out, switch off the oven and allow them to sit within the oven for many hrs or overnight.
8. To put together the mushrooms, melt the white-colored chocolate in a tiny bowl within the microwave, stirring after every thirty seconds to avoid overheating. Make use of a toothpick to carve a little hole towards the bottom of the mushroom cap. Dip the top of the a stem within the white-colored chocolate, and stick the chocolate-covered stem top within the hole from the mushroom cap. Put the mushroom on the baking tray to create, and repeat with remaining caps and stems.
9. Put the cacao powder inside a sifter, and gently sift cacao within the tops from the mushrooms. Mushrooms could be stored for approximately per month within an airtight container inside a awesome, dry room. Observe that humidity could make the mushroom soft and collapse, so not put them on the cake or perhaps in a refrigerated atmosphere until immediately before serving.