Mushrooms For Dessert

This post is dedicated to my mother who, with her passion for baking and beautiful presentation, first opened my eyes to the possibilities of food sculpture and design.

The mushroom meringues that she painstakingly prepares for special occasions are always in great demand because of their whimsy and delicious hint of chocolate.

You can decide for yourself if they are indeed magical (LSD not included).

MAGIC MUSHROOOM MERINGUES

7 large egg whites warmed slightly

½ teaspoon cream of tartar

½ teaspoon salt

2 Cups sugar

2 teaspoons pure vanilla extract

¾ Cup chocolate chips

½ Cup margarine

Preheat oven to 90° C (200° F).

In a large mixing bowl, beat egg whites at low speed. When very foamy (6-7 minutes), add cream of tartar and salt. Gradually add 2 cups of sugar, one tablespoon at a time, increasing the speed. Add vanilla extract. Continue adding the remaining sugar gradually, at high speed, until the whites look glossy and are stiff, about 15-20 minutes.

Line two baking sheets with parchment paper, securing the corners with a little meringue mixture. With a piping bag or a decorating syringe, pipe round caps onto the first baking sheet. On the second sheet, pipe the stems in small, flat strips of egg whites. The size is not important, since mushrooms come in all shapes and sizes. You will get approximately 25 mushrooms. Sift a little “dirt” (cocoa) on the mushrooms—stems and caps.

Bake for one hour. Turn the oven off and leave mushrooms in oven to dry for approximately 25-35 minutes. The stems may be ready sooner than the caps. They should lift easily from the parchment paper, peeling off. If they are under-baked, they will go mushy. If they are over-baked they will have the texture of Styrofoam. Timing is key so they may require a little practice.

In a small saucepan or in the microwave, melt chocolate chips and margarine. Using a measuring spoon, cover the underside of the cap with the melted chocolate. Poke a small hole into the center of each mushroom cap and shove the stem in. Set the mushrooms upside down in a cupcake tin until they harden. The inside will have the consistency of a marshmallow.