From EatingWell: November/December 2011
Use these meringue mushrooms to decorate any yule log cake. The recipe makes enough to decorate your serving platter and have plenty left over for each serving of cake.
- 2 large egg whites, at room temperature
- 1/2 cup sugar, divided
- 1/2 teaspoon vanilla extract
- 1 teaspoon unsweetened cocoa powder for dusting
- 3 tablespoons semisweet chocolate chips, melted (see Tip), for attaching stems to caps
- Set racks in middle and lower positions; preheat oven to 250°F. Line 2 baking sheets with parchment paper or coat with cooking spray and dust with flour, shaking off excess.
- Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Gradually beat in 1/4 cup sugar, beating until stiff and glossy. Fold in the remaining 1/4 cup sugar and vanilla with a rubber spatula.
- Spoon the meringue into a piping bag fitted with a 1/4-inch plain tip. (If using parchment paper, stick it to the baking sheets with a little dab of meringue in each corner.) Holding the pastry bag at a right angle to the baking sheet, pipe meringue into 1 1/2-inch round “caps” on one of the prepared baking sheets. On the other baking sheet, pipe 24 “stems” by holding the pastry bag at a right angle and slowly raising the bag up vertically as you pipe the meringue to make a 1- to 1 1/2-inch tall stem a bit wider at the base than the top. Use a knife in the other hand to cut away the stream of meringue between stems. Dust the caps lightly with cocoa.
- Bake the meringues until dry and crisp, rotating the baking sheets midway through baking, 50 to 60 minutes. Transfer the baking sheets to wire racks to cool.
- To assemble the mushrooms, trim the top of each stem so it is flat, not pointed. Spread a small amount of melted chocolate on the underside of the caps, then gently press the stems into the chocolate. Set aside to dry with the stem side up.
Tips & Notes
- Make Ahead Tip: Store in an airtight container for up to 1 week.
- Tip: To melt chocolate, microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Per mushroom: 24 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 5 g carbohydrates; 5 g added sugars; 0 g protein; 0 g fiber; 5 mg sodium; 11 mg potassium.
Carbohydrate Servings: 0
Exchanges: Free Food
More From EatingWell
If you want to make the spread at your next party look...
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...
- Type of Dish
- Other (non-main dish)
- Ease of Preparation
- Total Time
- More than 1 hour
- 8 or more
- Preparation/ Technique
- November/December 2011