MERINGUE MUSHROOMS
These take a bit of work and time, but are spectacular. They are highly prized for Christmas gift-giving! As with other meringue recipes, these should only be made on a dry day. You will need a pastry bag with a plain tip. If you can save some green plastic berry baskets from the summertime, these mushrooms look totally realistic placed in them.
Provided by Holly Wilkins
Categories World Cuisine Recipes European French
Time 1h45m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.
- In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar, salt, and vanilla. Continue whipping until the whites hold soft peaks. Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
- Place a round tip into a pastry bag, and fill the bag half way with the meringue. To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes. Dust the mushroom caps lightly with cocoa using a small sifter or strainer.
- 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. Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.
- 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. Store at room temperature in a dry place or tin.
Nutrition Facts : Calories 38.7 calories, Carbohydrate 7.1 g, Fat 1.3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.7 g, Sodium 21.9 mg, Sugar 5.6 g
EASY MARINATED MUSHROOMS
Slow-cooked marinated mushrooms are a delicious, easy appetizer, and always a favorite!
Provided by DOREENB
Categories Appetizers and Snacks Vegetable Mushrooms
Time 8h15m
Yield 16
Number Of Ingredients 5
Steps:
- In a medium saucepan over low heat, mix soy sauce, water and butter. Stir until the butter has melted, then gradually mix in the sugar until it is completely dissolved.
- Place mushrooms in a slow cooker set to low, and cover with the soy sauce mixture. Cook 8 to 10 hours, stirring approximately every hour. Chill in the refrigerator until serving.
Nutrition Facts : Calories 227.8 calories, Carbohydrate 29.3 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.8 g, Protein 3.9 g, SaturatedFat 7.3 g, Sodium 1889.2 mg, Sugar 26.5 g
MERINGUE MUSHROOMS
Steps:
- Combine egg whites with cream of tartar in bowl of an electric mixer. Beat on medium speed until soft peaks form. Gradually sprinkle in sugar, beating at high speed until mixture is very stiff and dull looking.
- Scrape meringue mixture into pastry bag. Pipe round, button shapes to make mushroom "caps". Pipe pointed "kiss" shapes about one inch tall to make "stems". Dust with cocoa. Bake two hours in 200 degree oven until crisp and completely dry. Assemble the mushrooms: Place chocolate in a small bowl. Set bowl in a skillet of barely simmering water. Immediately turn off heat and stir chocolate until melted and smooth. Spread a little melted chocolate on the flat side of each meringue mushroom "cap". Use a sharp knife to cut off and discard the pointed ends of meringue "stems". Attach stems to caps while chocolate is still soft. Set assembled mushrooms aside until the chocolate has dried and caps and stems are "glued" together. Meringue mushrooms may be made 3-4 weeks in advance and stored in an airtight container.
EASY MERINGUE MUSHROOMS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Egg Recipes Egg Whites
Yield Makes about 24
Number Of Ingredients 5
Steps:
- Preheat oven to 175 degrees. Fill a medium saucepan 1/4 full with water. Set over medium heat; bring water to a simmer.
- Combine egg whites, sugar, and cream of tartar in the bowl of an electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes; rub the mixture between your fingers to test.
- Transfer bowl to mixer stand fitted with the whisk attachment, and whip, starting on low speed and gradually increasing to high, until meringue is cool, and stiff glossy peaks form. Add vanilla; mix until combined. Use immediately.
- Place in a pastry bag fitted with a 1/2-inch round tip. Line two baking sheets with parchment paper. Pipe meringue, forming mushroom caps 1/2 inch in diameter. Pipe a stem shape for each cap. Place baking sheets in oven until meringue is dry in center, 1 to 2 hours.
- Poke a small hole in the center of each cap using a paring knife. Insert the pointed end of each stem into hole in the cap, forming mushrooms. Meringue mushrooms should be kept in an airtight container in a cool, dry place. Just before using, dust lightly with cocoa powder.
MERINGUE MUSHROOMS RECIPE
These meringue mushrooms are highly prized on Christmas cookie platters and are darling for decorating holiday cakes such as yule logs They can be made a few days in advance!
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 2h15m
Number Of Ingredients 8
Steps:
- Add 2 egg whites, 1/2 cup sugar, 1/8 tsp salt and 1/8 tsp cream of tartar and beat with whisk attachment on high speed 7 min or until you have glossy ribbons and the peaks stay fairly stiff.
- Transfer meringue to your pastry bag fitted with a 3/8" round tip and pipe onto lined cookie sheet (about 1″ apart). Mushroom caps should look like large chocolate kisses (1 1/2" diameter at the base) with the tip swirled into the side so you get an even top. If you're a perfectionist; you can smooth the mushroom caps with a wet fingertip. Mushroom stems should look like slimmer/taller kisses (3/4" diameter at the base) and tips pointed up.
- Bake at 200˚F for 1 hour 30 min. They should slide easily off the parchment paper easily when they are done. Remove from oven and pull parchment paper off the baking sheet. Let cool on paper completely to room temp. Note: When they come out of the oven, they will be crisp on the outside and a little marshmallowy on the inside, but will harden as they cool.
- To assemble, dust the tops and stems lightly with cocoa powder. If you like, you can smudge the cocoa powder with your fingers to give them that natural dirty glow :). Rotate the tip of a small paring knife in the center of each mushroom cap to cut a small hole just large enough to fit the tip of the base.
- Now melt chocolate, transfer into a ziploc bag, snip off a tiny hole from the corner of the bag and pipe chocolate into the holes of meringue. Stick the bases into the holes and leave them upside-down until chocolate hardens and sets. Gently transfer set cookies to an airtight container and store for several days at room temp. Do not refrigerate.
MERINGUE MUSHROOMS
Provided by Food Network
Categories dessert
Time 3h
Yield About 65 mushrooms with 1 1/2-
Number Of Ingredients 5
Steps:
- In a large heatproof bowl, whisk the egg whites, cream of tartar, and sugar together until all of the sugar is moistened. Whisking constantly, set the bowl on direct heat or in a pan of simmering water, until the egg whites are warm to the touch. Remove from the heat and beat at high speed until mixture is very stiff and dull looking.
- Scrape meringue mixture into pastry bag. Pipe round, button shapes to make mushroom "caps". Pipe pointed "kiss" shapes about one inch tall to make "stems". Dust with cocoa. Bake two hours in a 200 degree oven until crisp and completely dry.
- Assemble the mushrooms: Place chocolate in a small bowl. Set bowl in a saucepan of barely simmering water. Immediately turn off heat and stir chocolate until melted and smooth.
- Spread a little melted chocolate on the flat side of each meringue mushroom "cap". Use a sharp knife to cut off and discard the pointed ends of meringue "stems". Attach stems to caps while chocolate is still soft. Set assembles mushrooms aside until the chocolate has dried and caps and stems are "glued" together. (Meringue mushrooms may be made 3 to 4 weeks in advance and stored in an airtight container.)
Nutrition Facts : Calories 17.5, Fat 3 grams, Cholesterol 9 milligrams, Carbohydrate 3.6 grams, Protein 3 grams
MERINGUE MUSHROOMS
This is Martha Stewart's recipe for making beautiful little mushrooms to adorn a buche de noel--or just to make because they are so pretty. Don't make these on a rainy or damp day. Originally posted here by Mean Chef.
Provided by Chef Kate
Categories Dessert
Time 2h30m
Yield 20-30 serving(s)
Number Of Ingredients 6
Steps:
- Fill a medium saucepan 1/4 full with water.
- Set over medium heat; bring water to a simmer.
- Combine egg whites, sugar, and cream of tartar in the bowl of an electric mixer and place over saucepan.
- Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes.
- Rub the mixture between fingers to test.
- Transfer bowl to mixer stand, and whip, starting on low speed and gradually increasing to high, until meringue is cool and stiff glossy peaks form, about 10 minutes.
- Add vanilla; mix until combined.
- Use immediately.
- Place Meringue in an 18-inch pastry bag fitted with a large 3/4 inch round tip.
- Line 2 baking sheets with parchment paper.
- Pipe meringue, forming domes 1 to 2 inches in diameter.
- Pipe a stem shape for each dome.
- Place baking sheets in oven for 1 hour, reduce heat to 175 degrees F and continue baking until meringues are completely dry to the touch, but not browned, 45 to 60 minutes more.
- Fill a medium saucepan 1/4 full with water.
- Set over medium heat, and bring water to a simmer.
- Place bittersweet chocolate in a heatproof bowl, and set over simmering water.
- Turn off heat; stir occasionally until completely melted.
- Using an offset spatula, spread bottoms of domed meringues with chocolate; let sit at room temperature.
- Place white chocolate in a heatproof bowl, and set over simmering water.
- Turn off heat; stir occasionally until completely melted.
- Allow to cool slightly.
- Spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the cap to the edges.
- Let set in a cool, dry place.
- Poke a small hole in the center of each mushroom cap using a paring knife.
- Dip the pointed end of each of the mushroom stems in melted white chocolate, and insert into hole in center of cap.
- Allow to set.
- Meringue mushrooms should be kept in an airtight container in a cool, dry place.
Nutrition Facts : Calories 65.4, Fat 1.4, SaturatedFat 0.8, Cholesterol 0.6, Sodium 14.8, Carbohydrate 12.6, Sugar 12.6, Protein 1
MERINGUE MUSHROOMS
Meringue Mushrooms and sugared rosemary sprigs surround our Birch de Noel, which is a variation on the traditional yule log.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 30
Number Of Ingredients 3
Steps:
- Heat oven to 200 degrees. Place Swiss Meringue in an 18-inch pastry bag fitted with a large round tip (Wilton #1A). Line two baking sheets with parchment. Pipe meringue, forming domes 1 to 2 inches in diameter. Pipe a stem shape for each dome. Place baking sheets in oven for 1 hour, reduce heat to 175 degrees, and continue baking until meringues are completely dry to the touch but not browned, 45 to 60 minutes.
- Fill a medium saucepan one quarter full with water. Set over medium heat, and bring water to a simmer. Place bittersweet chocolate in a heat-proof bowl, and set over simmering water. Turn off heat; stir occasionally until completely melted. Using an offset spatula, spread bottoms of domed meringues with chocolate; let set at room temperature.
- Place white chocolate in a heat-proof bowl, and set over simmering water. Turn off heat; stir occasionally until completely melted. Allow to cool slightly. Spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the cap to the edges. Let set in a cool, dry place.
- Poke a small hole in the center of each mushroom cap using a paring knife. Dip the pointed end of each of the mushroom stems in melted white chocolate, and insert into hole in center of cap. Allow to set. Meringue mushrooms should be kept in an airtight container in a cool, dry place.
More about "easy meringue mushrooms recipes"
EASY MERINGUE MUSHROOMS RECIPE + TUTORIAL – SUGAR …
From sugargeekshow.com
5/5 (2)Total Time 2 hrs 10 minsCategory DessertCalories 25 per serving
MERINGUE MUSHROOMS RECIPE | BON APPéTIT
From bonappetit.com
MERINGUE MUSHROOMS RECIPE | BON APPéTIT
From bonappetit.com
EASY MARINATED MUSHROOMS - DAMN DELICIOUS
From damndelicious.net
MERINGUE MUSHROOMS RECIPE | FOOD & WINE
From foodandwine.com
MERINGUE MUSHROOMS RECIPE - LET THE BAKING BEGIN!
From letthebakingbegin.com
MERINGUE MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
TOP YOUR YULE LOG WITH THESE SUPER-REALISTIC MERINGUE MUSHROOMS
From seriouseats.com
EASY MERINGUE MUSHROOMS RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE MERINGUE MUSHROOMS - EATS DELIGHTFUL
From eatsdelightful.com
2-INGREDIENT FRENCH MERINGUES & MUSHROOMS RECIPE - EUGENIE …
From eugeniekitchen.com
SIMPLE FRENCH MERINGUE MUSHROOMS - NO SYRUP HEATING REQUIRED
From indulgewithmimi.com
PERFECT MERINGUE MUSHROOMS RECIPE - SERIOUS EATS
From seriouseats.com
MERINGUE MUSHROOMS RECIPE - THE SPRUCE EATS
From thespruceeats.com
MERINGUE MUSHROOMS | RICARDO
From ricardocuisine.com
MERINGUE MUSHROOMS - TASTE OF BEIRUT
From tasteofbeirut.com
MERINGUE MUSHROOMS - GOOD HOUSEKEEPING
From goodhousekeeping.com
MERINGUE MUSHROOMS RECIPE | MYRECIPES
From myrecipes.com
MERINGUE MUSHROOMS RECIPE – BAKING LIKE A CHEF
From bakinglikeachef.com
MERINGUE MUSHROOMS | BAKE WITH ANNA OLSON
From bakewithannaolson.com
MAKING MERINGUE MUSHROOMS - GIRL. INSPIRED.
From thegirlinspired.com
THIS MONTH'S RECIPES | ANNA OLSON
From annaolson.ca
BEST MERINGUE MUSHROOMS RECIPES - FOOD NETWORK
From foodnetwork.ca
MERINGUE MUSHROOMS RECIPE | RECIPE | EASY MERINGUES, CHRISTMAS …
From pinterest.com
EASY MERINGUE MUSHROOMS FOR YOUR BûCHE DE NOëL - ALLO PLUM
From alloplum.com
MERINGUE MUSHROOMS RECIPE | RECIPE | MARINATED MUSHROOMS …
From pinterest.ca
MERINGUE MUSHROOMS - GREATIST
From greatist.com
MERINGUE MUSHROOMS - CULINARY HILL
From culinaryhill.com
MERINGUE MUSHROOMS | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
MERINGUE MUSHROOMS RECIPE RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO MAKE THIS EASY, HOMEMADE MERINGUE RECIPE
From thespruceeats.com
MERINGUE MUSHROOMS RECIPE | EATINGWELL
From eatingwell.com
MERINGUE MUSHROOMS – RECIPES NETWORK
From recipenet.org
MERINGUE MUSHROOMS RECIPE - CHEF BILLY PARISI
From billyparisi.com
EASY MERINGUE COOKIES - SWEET & SAVORY
From sweetandsavorybyshinee.com
MERINGUE MUSHROOMS | EASY RECIPE - YOUTUBE
From youtube.com
MERINGUE PIE RECIPES, SWEETS DESSERTS, EASY MERINGUES - PINTEREST
From pinterest.com
HOW TO MAKE MERINGUE MUSHROOMS - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love