Mini Meringue Mushrooms
2 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon almond extract
2/3 cup sugar
1/4 cup semi-sweet chocolate pieces
Oven: 250 degrees
Grease two large cookie sheets. Flour them lightly, and tap off any excess. Beat egg whites, cream of tartar, and almond extract until foamy-white and double in volume.
Sprinkle in sugar a tablespoon at a time, beating all the time until sugar dissolves completely and meringue stands in firm peaks. Attach a plain tip to a pastry bag and spoon in meringue.
Mushroom caps: press meringue out in 1-1/2 inch rounds. Smooth tops, if necessary, with a knife but do not flatten.
Stems: Hold bag upright, then press out meringue, pulling straight up for about 1-1/2 inches.
Bake in slow oven about thirty minutes or until firm but not brown. Let stand several minutes on sheets. Loosen carefully with a small knife and remove to racks to cool completely.
Melt chocolate in a cup over hot water. Working carefully, make a small hollow in the underside of each cap with the tip of a wooden spoon. Fill hollow with melted chocolate. Press a stem into the hollow. Let stand until chocolate is firm. Sprinkle tops with cocoa if desired. Store in a tightly covered container in a dry place. Makes about two dozen.
1/8 teaspoon cream of tartar
1/2 teaspoon almond extract
2/3 cup sugar
1/4 cup semi-sweet chocolate pieces
Oven: 250 degrees
Grease two large cookie sheets. Flour them lightly, and tap off any excess. Beat egg whites, cream of tartar, and almond extract until foamy-white and double in volume.
Sprinkle in sugar a tablespoon at a time, beating all the time until sugar dissolves completely and meringue stands in firm peaks. Attach a plain tip to a pastry bag and spoon in meringue.
Mushroom caps: press meringue out in 1-1/2 inch rounds. Smooth tops, if necessary, with a knife but do not flatten.
Stems: Hold bag upright, then press out meringue, pulling straight up for about 1-1/2 inches.
Bake in slow oven about thirty minutes or until firm but not brown. Let stand several minutes on sheets. Loosen carefully with a small knife and remove to racks to cool completely.
Melt chocolate in a cup over hot water. Working carefully, make a small hollow in the underside of each cap with the tip of a wooden spoon. Fill hollow with melted chocolate. Press a stem into the hollow. Let stand until chocolate is firm. Sprinkle tops with cocoa if desired. Store in a tightly covered container in a dry place. Makes about two dozen.
posted by Nightowl | 1/08/2007
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