Mushroom Meringue

Pilze aus Baiser

I have to admit, I love fall, especially if you check the ground of a dark forest, you will find mushrooms, just like the ones I am presenting today. No, I am kidding, you won’t find these mushrooms in the forest, they are actually made from meringue. However, I do find that they do look very much like their original, don’t you think? I am sure these mushrooms are going to be a show-stopper. And the best thing is, they are basically made from two ingredients. You beat egg whites with sugar, which you then pipe into mushroom caps and stems, you glue it all together with chocolate, and then dust them off with cocoa powder, voilá!Pilze aus Baiser

You have some egg whites left? How about making these adorable mushrooms, they are simple to prepare and such a nice little gift. Seriously, I find them amazing!

Pilze aus BaiserI deliberately decided to only present the mushrooms themselves in this blog post. However, I am sure they will also look amazing on cakes and the like. Apart from the classic yule log, how about putting them on this pumpkin layer cake with pear cream, this banana layer cake, this pumpkin roll with apple cream, this tiramisu sponge roll or this banana layer cake. I am sure there are tons of options for further decoration ideas.

Pilze aus BaiserIf you have some further ideas what to do with these adorable mushrooms made from meringue, please do let me know, I am always happy to receive some comments. Good luck!

Mushroom Meringue

Print Recipe
Serves: About 20-30 mushrooms, depending on size Cooking Time: 30min preparation + 90min of baking

Ingredients

  • 2 egg whites
  • A pinch of salt
  • 100 grams of regular sugar
  • 50 grams semi-sweet chocolate
  • Cocoa powder for dusting

Instructions

1

Clean your bowl and your mixer thoroughly. You don't want any grease on any of your utensils for this. You can also take a slice of lemon and rub your bowl with it or put a little bit of vinegar on a paper towel and wipe everything off. Don't worry, the smell vanishes quickly. Beat the egg whites on medium high speed, add a pinch of salt and beat until soft peaks form when you take out the mixer. This takes about 2-3 minutes. Now slowly add the sugar while you continue mixing.

2

Continue beating the egg white. Change to high speed. Slowly the meringue should start looking glossy and should become stiffer. Continue beating until very stiff. This should take about seven minutes total. There are several tests to know when you are done. Either you can turn the bowl upside down and the meringue does not get out and you can also take some meringue between your fingers and check whether you feel any sugar crumbs. If you don't, the meringue is ready for use, the sugar dissolved.

3

Prepare a baking sheet with parchment paper to pipe the circles on. Put meringue into a piping bag (you can also use a small plastic bag and cut off one corner) and now pipe mushroom caps directly on the baking sheet on the parchment paper, see also picture. Once done, pipe on the stems. I like to make a few more stems than needed, just in case they break when gluing together.

4

Bake meringue at 100 degrees Celsius for 90 minutes. The meringue should easily come off the parchment paper. If they don't, dry them longer. I have even left them in the oven over night.

5

Melt chocolate and carve a small hole with a toothpick or similar into the bottom of the mushroom cap. Drop a bit of chocolate on it and glue a stem into the hole. Let dry upside down. Once chocolate hardens, turn around and dust with cocoa powder. Msuhrooms can be kept in an airtight container for one week.

Notes

You have egg yolks left? Check out here what you can do with it.

Pilze aus Baiser

You Might Also Like

No Comments

Leave a Reply