Meringue Mushrooms Ii

Ingredients

• 1/4 cup egg
• 2 tablespoons sugar
• 2 tablespoons powdered sugar
• 1 tablespoon powdered sugar, mix with egg to form a paste
• 1/4 teaspoon egg
• to taste unsweetened cocoa powder

Recipe

• 1 preheat oven to 150f.
• 2 line baking sheet with wax paper.
• 3 beat whites, and pinch of salt 1 minute to blend.
• 4 combine 2 tablespoons sugar and 2 tablespoons powdered sugar.
• 5 add to whites in 3 additions, beating for 20 seconds after each. continue beating until meringue is stiff and glossy.
• 6 transfer mixture to pastry bag fitted with 1/2 inch plain tip. pipe about fifteen 1/2 to 1 inch domed rounds on prepared sheet for mushroom caps. smooth top of each with damp finger.
• 7 pipe about fifteen 1/2 to 1 inch high peaked mounds on prepared sheets for stems.
• 8 bake until meringues are dry and beginning to color, about 1 3/4 hours. let cool completely.
• 9 using small knife, cut small hole in bottom of each mushroom cap.
• 10 dip peaked end of stem in sugar paste and push into hole in mushroom cap.
• 11 repeat with remaining caps.
• 12 dust mushrooms with cocoa powder before serving.