Meringue Mushrooms
Courtesy of Cook's Illustrated.com
1/4 cup water
1/2 cup sugar
2 large egg whites at room temperature
pinch table salt
1/8 tsp cream of tartar
1/2 tsp vanilla extract
Adjust oven racks to middle and lowest positions, and heat oven to 200°F. Line 2 rimmed baking sheets with parchment paper and set aside.
Combine water and sugar in a small, heavy saucepan. Cover and bring to a boil over medium-high heat. Boil, swirling pan once or twice, until sugar has completely dissolved (about 1 - 2 minutes). If necessary, wipe down any sugar crystals on the side of the pan with a damp pastry brush. Cook, uncovered, until temperature registers 238°F on a candy thermometer.
While sugar is cooking, place egg whites in the bowl of a standing mixer fitted with the whisk attachment. Beat at medium-low speed until frothy (about 1 minute). Add salt and cream of tartar and beat, gradually increasing speed to high. Beat until whites hold soft peaks (about 1 minute more).
With mixer at medium speed, slowly pour hot syrup into egg whites, avoiding the whisk. Increase speed to medium-high and continue to beat until meringue cools to room temperature and becomes very thick and shiny (about 5 - 10 minutes). Using rubber spatula, fold in the vanilla extract.
Fit a pastry bag with 1/4-inch pastry tip and fill with meringue. Pipe about 30 mushroom caps and an equal number of stems onto prepared pans. To make caps, hold the pastry bag perpendicular about 1/4-inch above the parchment and pipe a round about 1-1/4 to 1-1/2 inches wide. Dip your finger in cool water and gently tap down the peak for a smooth mushroom cap. To shape the stems, hold the pastry bag perpendicular to the pan. Squeeze meringue through the tip as you pull the bag up to form 1-inch tall stems.
Bake meringues for 2 hours, turn off oven, and leave the meringues in the oven until they are very dry and crisp (about 30 minutes longer). Cool mushroom caps and stems on the baking sheets. Caps and stems may be stored in an airtight container for up to 1 week. To assemble mushrooms, use a small paring knife or skewer to make an indentation in the underside of each baked mushroom cap. Using the tip of a knife or toothpick, place a small dab of ganache or royal icing into the hole in each cap and on the tip of each stem. Gently press cap onto the end of the stem to "glue" the mushrooms together. Lightly dust assembled mushrooms with sifted cocoa powder for a more realistic appearance.
Cook's Note: This is a recipe designed to provide mushroom decorations for the classic Bûche de Noël (Yule Log).
1/4 cup water
1/2 cup sugar
2 large egg whites at room temperature
pinch table salt
1/8 tsp cream of tartar
1/2 tsp vanilla extract
Adjust oven racks to middle and lowest positions, and heat oven to 200°F. Line 2 rimmed baking sheets with parchment paper and set aside.
Combine water and sugar in a small, heavy saucepan. Cover and bring to a boil over medium-high heat. Boil, swirling pan once or twice, until sugar has completely dissolved (about 1 - 2 minutes). If necessary, wipe down any sugar crystals on the side of the pan with a damp pastry brush. Cook, uncovered, until temperature registers 238°F on a candy thermometer.
While sugar is cooking, place egg whites in the bowl of a standing mixer fitted with the whisk attachment. Beat at medium-low speed until frothy (about 1 minute). Add salt and cream of tartar and beat, gradually increasing speed to high. Beat until whites hold soft peaks (about 1 minute more).
With mixer at medium speed, slowly pour hot syrup into egg whites, avoiding the whisk. Increase speed to medium-high and continue to beat until meringue cools to room temperature and becomes very thick and shiny (about 5 - 10 minutes). Using rubber spatula, fold in the vanilla extract.
Fit a pastry bag with 1/4-inch pastry tip and fill with meringue. Pipe about 30 mushroom caps and an equal number of stems onto prepared pans. To make caps, hold the pastry bag perpendicular about 1/4-inch above the parchment and pipe a round about 1-1/4 to 1-1/2 inches wide. Dip your finger in cool water and gently tap down the peak for a smooth mushroom cap. To shape the stems, hold the pastry bag perpendicular to the pan. Squeeze meringue through the tip as you pull the bag up to form 1-inch tall stems.
Bake meringues for 2 hours, turn off oven, and leave the meringues in the oven until they are very dry and crisp (about 30 minutes longer). Cool mushroom caps and stems on the baking sheets. Caps and stems may be stored in an airtight container for up to 1 week. To assemble mushrooms, use a small paring knife or skewer to make an indentation in the underside of each baked mushroom cap. Using the tip of a knife or toothpick, place a small dab of ganache or royal icing into the hole in each cap and on the tip of each stem. Gently press cap onto the end of the stem to "glue" the mushrooms together. Lightly dust assembled mushrooms with sifted cocoa powder for a more realistic appearance.
Cook's Note: This is a recipe designed to provide mushroom decorations for the classic Bûche de Noël (Yule Log).
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