Today the Sunday Funday group is celebrating Midsummer and Faerie mischief is afoot. Thanks to Stacy of Food Lust People Love, Sue of Palatable Pastime, Rebekah of Making Miracles, and Wendy of A Day in the Life on the Farm for coordinating this low-stress group. To celebrate Midsummer, host Sue was looking for: Love potions, faerie cakes, recipes using flowers or herbs, small bites, delicate desserts, or recipes that remind of fairy tales.
Here's today's line-up...
- Magical Cookie Bars by A Day in the Life on the Farm
- Butterfly Cupcakes by Amy's Cooking Adventures
- Chocolate Pixies by Food Lust People Love
- Magical Meringue Mushrooms: Queen Mab's Dining Table by Culinary Adventures with Camilla
- Pixie Stix Candy Straws by Palatable Pastime
- Blueberry Lavender Mini Cheesecakes by Making Miracles
- Beetroot & Chocolate Mini Muffins by Mayuri's Jikoni
- ½ cup egg whites (reserve the yolks for a different purpose)
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 cup organic granulated sugar
- 1 Tablespoon unsweetened cocoa powder for decorating
- ½ cup chocolate chips or chunks for assembly
- Also needed: baking sheet; silicone mat or parchment paper; piping bag with a round tip
In a large mixing bowl whip egg whites until foamy. Add cream of tartar, salt, and vanilla. Continue whipping until the egg whites hold soft peaks. Gradually sprinkle in the sugar and continue whipping until the mixture holds stiff shiny peaks.
Place a round tip on a pastry bag and fill the bag half way with the meringue. Pipe the caps and the stems.
To pipe the mushroom caps, squeeze mounds of meringue onto one of the prepared baking sheets. Pull the bag off to the side to avoid making peaks on the top of the caps. This doesn't have to be perfect!
For the stems, press out a tiny bit of meringue onto the sheet, then pull the bag straight up. They should resemble elongated candy kisses. Again, don't fret about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes anyway.
Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. Set aside to cool completely.
When the mushrooms pieces are completely cool, melt the chocolate in a metal bowl over simmering water, stirring occasionally until smooth.
To assemble, smudge the caps lightly with cocoa powder. Then poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate, and press lightly into the hole. When the chocolate sets, they will hold together. Repeat with remaining pieces.
These actually appeared on D's birthday Bûche de Noël back in December. I never posted the recipe because I make it every year. But I realize that I have never posted the meringue mushrooms specifically. Serendipity for this event!