Meringue Mushrooms

By Hklbrries

"Magical meringue mushrooms are a trompe l'oeil (trick of the eye), as the French say, and, in fact, France is where this whimsical holiday recipe originates. They look like mushrooms, but taste like dessert! With family-friendly steps, it's a must for giving and eating through the New Year."

Ingredients

• 3 egg whites (1/2 cup) at room temperature
• 1/4 teaspoon cream of tartar
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 cup chocolate chips
• Cocoa powder for dusting

Details

Adapted from donnasday.com

Preparation

Step 1

Preheat oven to 225 degrees.

In a large bowl, beat the egg whites until frothy and foamy with an electric mixer set at low speed. Add the cream of tartar. Increase speed until soft peaks form. Start adding the sugar slowly, a tablespoon at a time. Let your kids watch as the mixture changes, and glossy stiff peaks form. Beat an additional 5 minutes after sugar is added.

Spoon the thick mixture into a large plastic zipper-style bag and push toward one corner to form a pastry bag. Cut off the very tip of that corner so the meringue can be squeezed out of the bag (or use a pastry bag and a 5/8-inch tip).

Let your child try it out by dotting four small beads of meringue at the corners of the cookie sheet. Set a sheet of parchment paper over the top. The beads will provide a bond to hold the paper in place.

Make the mushroom caps by holding the bag over the parchment paper and push until a one-inch mound of meringue forms. Place 1/2 inch apart. Once you have made approximately 35-40 caps, let your child dip the tip of his finger in a small bowl of water and gently round any peaks to make a smooth surface. Lightly strain cocoa powder across the tops.

Shape mushroom stems about 3/4 to 1-inch high on another parchment paper covered cookie sheet by pulling the bag up as you press meringue out. Tap down peaks with wet fingers. These stems will be attached to the caps with melted chocolate after baking.

Place the two cookie sheets in the oven for 1 hour or until meringues can be lifted easily. Turn off the heat and leave in the oven with the door propped open for an hour or more. The extra time allows the meringue caps and stems to dry.

To construct mushrooms, melt the chocolate chips in a microwave-safe dish. Use a small spoon to spread chocolate on the underside of a cap. Attach a stem. Allow the chocolate "glue" to harden.

Arrange in a festive basket and share with friends at a holiday party.