Homemade Organic Mini Meringue Mushrooms

This recipe goes really well on the Homemade Organic Mocha Yule Log Cake.

Here’s What You’ll Need:

  • 2 organic pastured egg whites
  • 1/8 tsp. Frontier cream of tartar
  • 1/2 tsp. Frontier organic almond extract
  • 2/3 cup organic cane sugar
  • 1/4 cup semisweet chocolate pieces
  • organic pasture butter
  • organic unbleached white flour
  • organic raw cocoa powder, to garnish

Here’s How I do it:

  1. Grease two cookie sheets with butter.
  2. Lightly dust the cookie sheets with flour; Make sure to tap off any excess flour.
  3. In a small mixing bowl, beat egg whites, cream of tartar and almond extract until foamy white and double in volume.
  4. Sprinkle in sugar, 1 tablespoon at a time, while using a stand mixer or hand mixer/immersion blender with whisk attachment until the meringue stands in firm peaks.
  5. Assemble a pastry bag using unbleached parchment paper.
  6. Attach a plain tip to the pastry bag; Spoon meringue into the bag.
  7. To make mushroom caps:  a)  Press out the meringue into 1-1/2″ rounds.  b)  Smooth the top of each, if needed, with a knife; Do not flatten.
  8. To make mushroom stems:  a)  Hold pastry bag upright then press out meringue, pulling straight up on the bag for 1-1/2 inches.
  9. Bake at 250° Fahrenheit for 30 minutes, or until firm but not brown.
  10. Allow to stand for several minutes before placing on a cooling rack to completely cool.
  11. In a double saucepan with simmering water in the bottom, melt the chocolate.
  12. Working carefully, place a small hollow in the underside of each mushroom cap with the tip of a wooden spoon handle.
  13. Fill the hollow with some of the melted chocolate.
  14. Press the stem into the hollow.
  15. Allow to stand until the chocolate is firm.
  16. Dust the tops of the mushrooms with cocoa powder, if you wish.
  17. Store in a glass jar with tight fitting lid in a dry place.
  18. Enjoy!
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