Meringue Mushrooms

Recipe View 5 mins Gather all ingredients and prepare your workspace. (5 minutes)

Recipe View 5 mins Preheat the oven to 225°F (110°C). Line two large baking sheets with parchment paper or silicone mats. (5 minutes)

Recipe View 3 mins In a large, clean glass or metal bowl, beat the egg whites with an electric mixer until foamy. (3 minutes)

Recipe View 2 mins Add the vanilla extract, cream of tartar, and salt to the egg whites. Continue beating until soft peaks begin to form. (2 minutes)

Recipe View 7 mins Gradually add the granulated sugar, one tablespoon at a time, ensuring it is fully incorporated before adding more. Continue beating until the meringue is stiff, glossy, and holds firm peaks. (7 minutes)

Recipe View 3 mins Fit a pastry bag with a plain round tip. Fill the bag halfway with the prepared meringue. (3 minutes)

Recipe View 15 mins To pipe mushroom caps, hold the pastry bag perpendicular to one of the prepared baking sheets and gently squeeze out round mounds of meringue. Lift the bag straight up and slightly to the side to avoid creating peaks. Refill the bag as needed. (15 minutes)

Recipe View 15 mins To pipe mushroom stems, press out a small dollop of meringue onto the remaining baking sheet. Pull the pastry bag straight up to create a 'kiss' shape. Vary the sizes for a more natural look. (15 minutes)

Recipe View 5 mins Using a fine-mesh sieve or strainer, lightly dust the mushroom caps with cocoa powder. (5 minutes)

Recipe View 2 hrs Bake in the preheated oven until the meringues are dry and easily lift off the parchment paper, about 1 hour. Turn off the oven and let the meringues cool completely inside with the door slightly ajar. (60 minutes baking, 60 minutes cooling)

Recipe View 10 mins Once the meringues are completely cool, melt the confectioners' coating in a heatproof bowl set over a pan of simmering water (double boiler) or in the microwave in 30-second intervals, stirring until smooth. (10 minutes)

Recipe View 10 mins Carefully rotate the tip of a paring knife in the bottom of each mushroom cap to create a small indentation. Spread a small amount of melted chocolate over the bottom of the cap. (10 minutes)

Recipe View 15 mins Dip the tip of a meringue stem into the melted chocolate and gently press it into the hole in the mushroom cap, holding until set. (15 minutes)

Recipe View 20 mins Allow the chocolate to set completely, bonding the cap and stem. Repeat with the remaining meringues. Store in an airtight container at room temperature in a cool, dry place. (20 minutes)