Since I made around a hundred meringue mushrooms at the restaurant on Christmas Eve, I was sorely tempted to just grab a couple to decorate our yule log but I'm glad I didn't. Rosalind had a blast making these little things. To her, it was the most exciting part of the project!
Meringue Mushrooms
1 egg white
pinch of salt
1/4 cup sugar
about 1/8 cup ganache or melted chocolate (as glue)
Whip the egg white and salt until white and opaque.
With the mixer on high speed, slowly add the sugar, one tablespoon at a time.
Continue whipping until the mixture is stiff and glossy.
Fill a pastry bag fitted with a plain tip with the meringue. Hold the bag perpendicular to a pan (lined with Silpat or parchment paper) and pipe out various sizes of mushroom caps. With your fingertips, you can brush away the points on the caps.
Hold the bag in the same position, and pipe out stems of various heights.
Bake the mushroom parts in a 250F oven for about 45 minutes. Notice that the tops of the mushroom caps are shiny and smooth and the undersides are textured--like real mushrooms!
Attach the stems using the ganache (or melted chocolate) as glue.
No comments:
Post a Comment