Meringue Mushrooms

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 20
• 4 large egg whites
• 1 cup superfine sugar
• 1 pinch cream of tartar
• 1/2 teaspoon pure vanilla extract
• 2 ounces bittersweet chocolate, chopped
• 3 ounces chocolate, chopped

Recipe

• 1 fill a medium saucepan 1/4 full with water.
• 2 set over medium heat; bring water to a simmer.
• 3 combine egg whites, sugar, and cream of tartar in the bowl of an electric mixer and place over saucepan.
• 4 whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes.
• 5 rub the mixture between fingers to test.
• 6 transfer bowl to mixer stand, and whip, starting on low speed and gradually increasing to high, until meringue is cool and stiff glossy peaks form, about 10 minutes.
• 7 add vanilla; mix until combined.
• 8 use immediately.
• 9 place meringue in an 18-inch pastry bag fitted with a large 3/4 inch round tip.
• 10 line 2 baking sheets with parchment paper.
• 11 pipe meringue, forming domes 1 to 2 inches in diameter.
• 12 pipe a stem shape for each dome.
• 13 place baking sheets in oven for 1 hour, reduce heat to 175 degrees f and continue baking until meringues are completely dry to the touch, but not browned, 45 to 60 minutes more.
• 14 fill a medium saucepan 1/4 full with water.
• 15 set over medium heat, and bring water to a simmer.
• 16 place bittersweet chocolate in a heatproof bowl, and set over simmering water.
• 17 turn off heat; stir occasionally until completely melted.
• 18 using an offset spatula, spread bottoms of domed meringues with chocolate; let sit at room temperature.
• 19 place chocolate in a heatproof bowl, and set over simmering water.
• 20 turn off heat; stir occasionally until completely melted.
• 21 allow to cool slightly.
• 22 spread chocolate over dark chocolate; use a toothpick to create lines from the center of the cap to the edges.
• 23 let set in a cool, dry place.
• 24 poke a small hole in the center of each mushroom cap using a paring knife.
• 25 dip the pointed end of each of the mushroom stems in melted chocolate, and insert into hole in center of cap.
• 26 allow to set.
• 27 meringue mushrooms should be kept in an airtight container in a cool, dry place.