Well since Christmas is almost here I thought we would re – visit meringues. These meringue mushroom cookies are really cool and make for a great Christmas gift. These are traditionally served alongside or on top of a Buche de Noel (yule log cake). However I think most people who see these on a cake never make the connection that they are really meringue cookies.
For starters as with any meringues you will want to make these on a dry day. You will also need a pastry bag for these with a plain round tip, and if you don’t have one yet you can pick one up in my store. If you are planning on making these for Christmas gifts they look really neat in the little baskets that real mushrooms come in. Believe it or not these are really easy to make, even though they may look a little complicated.
- 1/2 cup egg whites
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup white sugar
- 1 tablespoon unsweetened cocoa powder
- 4 ounces chocolate confectioners’ coating
- Preheat the oven to 225 degrees F. Line 2 cookie sheets with parchment paper.
- In a large bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar, salt, and vanilla. Continue whipping until the whites hold soft peaks. Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
- Place a round tip into a pastry bag, and fill the bag half way with the meringue. To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes.
- If the caps have peaks use a finger tip dipped in warm water to lightly dab the peak down. Dust the mushroom caps lightly with cocoa using a small sifter or strainer.
- Poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate, and press lightly into the hole. When the chocolate sets, they will hold together. Repeat with remaining pieces. Lay on their tops to dry. Store at room temperature in a dry place or tin.