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Meringue Mushrooms

For a crop of "mushrooms" in realistic hues, we tinted some of the meringue with varying amounts of cocoa.

  • total time: 1 hour 45 mins
  • yield: Makes about 3 dozen
Photography: Dana Gallagher

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Ingredients

  • Swiss Meringue
  • 3 tablespoons unsweetened cocoa powder, sifted
  • 2 ounces bittersweet chocolate, finely chopped
  • 3 ounces white chocolate, finely chopped

Directions

  1. Step 1

    Preheat oven to 200 degrees. Line rimmed baking sheets with parchment paper; set aside. Divide meringue among three small bowls. Set one aside. Fold 1 tablespoon cocoa into the second portion, and 2 tablespoons cocoa into the third portion. Place each portion in an 18-inch pastry bag fitted with a large round 1/2-inch tip. Pipe domes, 1/2 inch to 2 inches in diameter, onto prepared baking sheets, and flatten the tips with a damp forefinger. Pipe stems onto baking sheets, making one to go with each "cap."

  2. Step 2

    Bake the meringue shapes in the upper and lower thirds of the oven, rotating baking sheets halfway through, 1 hour; reduce oven temperature to 175 degrees. Continue baking until completely dry to the touch but not browned, 45 to 60 minutes.

  3. Step 3

    Melt bittersweet chocolate in a small heatproof bowl over a pan of simmering water, stirring occasionally. Using a small offset spatula, spread bottoms of caps with a thin layer of dark chocolate, and let set. Melt white chocolate in another heatproof bowl set over a pan of simmering water. Let cool until thickened, and spread over dark chocolate. Use a toothpick to draw lines through the chocolate from the center to edge of caps; let set.

  4. Step 4

    Using a paring knife, make a small hole in center of each coated cap. Dip one end of each stem in remaining white chocolate, and insert into a hole; let set.

Source
Martha Stewart Weddings, Fall 2004

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