Meringue Mushrooms
Delight your guests with these whimsical and charming Meringue Mushrooms, a light and airy confection perfect for decorating desserts or serving as a stand-alone treat. Made from fluffy, perfectly whipped egg whites, these delicate meringues are shaped into realistic mushroom caps and stems, with a dusting of cocoa powder adding an earthy touch. The sweet meringues are elegantly assembled with melted dark chocolate, creating a playful yet elegant dessert that’s sure to impress. With just six simple ingredients and a little creative piping, you can transform your kitchen into a magical woodland scene. These gluten-free, low-fat meringue mushrooms are a beautiful addition to your holiday table or any special occasion.
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Recipe Information
Ingredients
- 3 large Egg whites
- 150 grams Granulated sugar
- 0.25 teaspoons Cream of tartar
- 0.5 teaspoons Vanilla extract
- 1 tablespoon Cocoa powder
- 50 grams Dark chocolate
Instructions
Preheat your oven to 200°F (95°C) and line two baking sheets with parchment paper.
In a clean, grease-free bowl, beat the egg whites with a hand or stand mixer on medium speed until they become frothy.
Add the cream of tartar and continue beating until soft peaks form.
Gradually add the granulated sugar, about one tablespoon at a time, while continuing to mix on medium-high speed. Beat until the meringue forms stiff, glossy peaks.
Mix in the vanilla extract and ensure it's evenly distributed.
Transfer the meringue into a piping bag fitted with a round tip. Pipe small mounds onto one baking sheet for the mushroom caps, and pipe tall, narrow cones onto the other sheet for the stems.
Dust the mushroom caps lightly with cocoa powder using a small sifter or mesh strainer to give them a more realistic look.
Bake the meringues in the preheated oven for approximately 90 minutes, or until they are completely dry to the touch and easily release from the parchment paper. Turn off the oven and leave the meringues inside to cool completely.
Melt the dark chocolate in a heatproof bowl over a pot of simmering water, or microwave in 20-second intervals, stirring until smooth.
To assemble the mushrooms, use a knife to gently carve a small cavity into the underside of each cap. Dip the pointed end of each meringue stem into the melted chocolate and press it into the cavity of a cap. Allow the chocolate to set completely for a secure bond.
Serve the meringue mushrooms as a delightful treat on their own or use them to decorate cakes and desserts. Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.6 g | 21% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 175 mg | 8% | |
| Total Carbohydrate | 185.9 g | 68% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 175.7 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 45 mg | 3% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
