Meringue Mushrooms For Birch De Noel Recipes

MERINGUE MUSHROOMS

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.

MERINGUE MUSHROOMS RECIPE

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 FOR BIRCH DE NOEL

Steps:

• Heat oven to 200 degrees. Place Swiss meringue in an 18-inch pastry bag fitted with a large 3/4-inch round tip. Line two baking sheets with parchment paper. Pipe meringue, forming domes 1 to 2 inches in diameter. Pipe a stem shape for each dome. Bake 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 more.
• Fill a medium saucepan one-quarter full with water. Set over medium heat, and bring to a simmer. Place bittersweet chocolate in a heat-proof bowl, and set over simmering water. Turn off heat; stir chocolate 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 heat-proof bowl, and set over simmering water. Turn off heat; stir chocolate occasionally until completely melted. Allow to cool slightly. To create mushroom gills, spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the cap's underside 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.

BIRCH DE NOEL

Steps:

• Preheat oven to 350°F. Test each of the three eyes at stem end of coconut to find softest one. Use an ice pick and a hammer to pierce it, then drain the juice into a glass through a fine sieve and reserve for another use. Tap coconut with hammer until a palm-size piece of shell breaks off. Continue tapping around broken edge until shell begins to break apart. Place broken shell on a baking sheet; bake about 10 min- utes to loosen flesh. Remove from oven and let cool slightly. Pry out flesh with a paring knife. With a potato peeler, remove any remaining brown skin from flesh.
• Reduce oven temperature to 250°. Using a vegetable peeler, shave largest pieces of coconut into long curls, place on baking sheet, and bake until just dry but no color has developed, 15 to 20 minutes. Meanwhile, grate smaller coconut pieces on the small holes of a box grater. (You will need about 1/2 cup grated coconut for the filling.)
• Increase oven temperature to 400°. Coat a 12 1/2-by-17 1/2-inch rimmed baking sheet with cooking spray. Line with parchment paper; coat with cooking spray. Dust with cocoa; tap out excess. Whisk together cocoa powder, flour, and salt in a bowl. In a heat-proof mixer bowl set over (not in) a pan of simmering water, whisk together eggs, yolks, and granulated sugar until sugar has dissolved and mixture is warm to the touch. Attach bowl to mixer fitted with the whisk attachment and beat on medium-high speed 2 minutes. Raise speed to high; beat until mixture is pale and thick, about 4 minutes more.
• Sift cocoa mixture over egg mixture; carefully fold in with a large rubber spatula. When almost incorporated, pour melted butter down side of bowl; gently fold to combine. Pour batter into prepared sheet, and smooth top with an offset spatula.
• Bake until cake springs back when touched, 9 to 10 minutes. Place a clean kitchen towel on a work surface; dust generously with cocoa. Remove pan from oven and immediately turn cake out onto a wire rack lined with parchment. Invert onto prepared towel; remove parchment.
• While cake is still warm, gently roll, starting from one short side, into a log, incorporating towel. Let rolled cake cool completely. (This will give it a "shape memory," so it will be easier to roll again with filling.)
• Unroll cooled cake and transfer to parchment. Using a pastry brush, coat cake with rum. Using offset spatula, spread mousse over cake. Sprinkle with 1/2 cup reserved grated coconut.
• With a short end of cake facing you, roll carefully into a roulade. Wrap in a kitchen towel; secure with clothespins or large metal binder clips to hold roll in a tight round shape. Place on a baking sheet and refrigerate until firm, at least 2 hours and up to 1 day.
• Remove from refrigerator and unwrap. Use a serrated knife to trim ends of roll, cutting on the bias (starting 1 inch in from end on shorter side, and finishing 2 inches in, to create a wedge). Choose the more presentable trimmed end and place, cut-side up, on log, forming a branch. If desired, use other trimmed end for a second branch.
• Transfer log to a serving platter. Slide strips of parchment under perimeter of log (to keep platter clean). Use offset spatula to coat log with frosting, then attach one or both trimmed ends; coat with frosting. Remove parchment pieces. Decorate with meringue mushrooms, coconut shavings, and rosemary sprigs.

MERINGUE MUSHROOMS

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.

BIRCH DE NOEL - YULE LOG

Steps:

• Chocolate Cake:.
• Heat oven to 350°F
• Wrap coconut in a kitchen towel, and place in the oven for 15 minutes or longer.
• Remove from oven, and place on a work surface.
• Reduce oven temperature to 300°F
• Tap coconut with a hammer until it cracks in several places; break it in pieces (The white flesh should be slightly pulling away from hard shell).
• Carefully peel, keeping pieces of coconut as large as possible.
• Using a vegetable peeler peel largest pieces of coconut into long curls, and place on a baking sheet for 15 to 20 minutes, until just dry.
• Grate the smaller pieces on the box grater.
• You will need about 1/2 cup grated coconut for the cake filling.
• Heat oven to 400°F
• Line a 12x17 inch jellyroll pan with parchment paper and set aside.
• In a bowl of an electric mixer fitted with the whisk attachment, beat egg yolks on high speed until pale yellow, 4-5 minutes.
• Transfer to bowl, and set aside.
• Wash and dry mixer bowl.
• Place egg whites in bowl of electric mixer fitted with the whisk attachment on medium speed until soft peaks form, 1-2 minutes.
• Increase speed to high, and add sugar gradually, whipping until stiff peaks form.
• Transfer mixture to a large bowl.
• Using a rubber spatula, fold egg-yolk mixture into egg-white mixture; add cocoa powder and flour over top, and gently fold together.
• Pour batter into prepared pans; smooth top with an offset spatula.
• Bake until cake springs back when touched, 9-10 minutes.
• Remove from oven, and immediately turn cake out onto a wire rack lined with parchment paper.
• Peel parchment paper from top of cake, and cool completely.
• Place a clean kitchen towel on work surface.
• Transfer cake on parchment paper to towel.
• Using a pastry brush, coat cake with rum.
• Using an offset spatula spread the white-chocolate mousse over cake.
• Sprinkle with 1/2 cup freshly grated coconut.
• With a short end of cake facing you, roll carefully into a "log" shape on a kitchen towel, and secure with clothespins or large metal binder to hold the roll in a tight round shape.
• Place on a baking sheet, and refrigerate until firm, at least 2 hours.
• Remove from refrigerator, and unwrap.
• Using a serrated knife, trim the ends of the roll, cutting on the bias.
• Choose the more presentable end, and turn it side up, on the log, forming a branch or knot.
• If desired, use the other cut off end as a branch.
• Transfer the log to a serving platter.
• Slide 5-inch strips of parchment paper under the log to protect the tray while decorating.
• Coat with Seven Minute Frosting using an offset spatula.
• Remove parchment pieces.
• Decorate with Meringue Mushrooms, Snowy Chocolate Truffles, coconut shavings, and sugared Rosemary Sprigs.
• White Chocolate Mousse: Dissolve gelatin in 1/4 cup cold water, and set aside for 5 minutes.
• Place chocolate in the bowl of a food processor, and pulse until very finely chopped.
• Prepare an ice water bath; set aside.
• Place 3/4 cup cream in a small saucepan and bring just to a boil over medium-high heat.
• Add gelatin, and stir to dissolve completely.
• Pour into food processor with the motor running and process until chocolate mixture is smooth.
• Transfer to medium bowl and place over ice water bath.
• Chill until thick enough to fall from spoon in ribbons.
• Whip remaining 1 3/4 cups heavy cream to soft peaks.
• Fold into chocolate mixture (If not using immediately, refrigerate in an airtight container).
• Snowy Chocolate Truffles: Heat oven to 350°F
• Place almonds, if using, on a baking sheet, and bake until fragrant, about 10 minutes.
• Set aside to cool.
• Use a serrated knife to spread the chocolate.
• Place in a heat-proof bowl; set aside.
• In a saucepan, bring cream to a boil.
• Pour directly over chopped chocolate stirring to fully incorporate.
• Let sit for 10 minutes.
• Stir until completely melted and mixed.
• Allow to cool for 20 minutes.
• Stir in almonds, if using, and place in the refrigerator until set.
• Use a melon baller or 1 1/4 inch ice cream scoop to portion out chocolate.
• Roll the scoops of chocolate between palms to form 1-inch truffles.
• Refrigerate until ready to serve; dust with confectioners sugar before serving.
• Seven Minute Frosting: In a small heavy saucepan, combine 3/4 cup sugar, the corn syrup, and 2 tablespoons water.
• Heat over medium heat, stirring occasionally, until the sugar has dissolved.
• Rub a bit between your fingers to make sure there is no graininess.
• Raise heat to bring to a boil.
• Do not stir anymore.
• Boil, washing down sides of pan with a pastry brush dipped in cold water from time to time to prevent the sugar from crystallizing, until a candy thermometer registers 230F, about 5 minutes. (Depending on the humidity, this can take anywhere from 4-10 minutes).
• Meanwhile, in the bowl of an electric mixer fitted with the whisk attachment, whisk egg whites on medium speed until soft peaks form, about 2 1/2 minutes.
• Gradually add the remaining 2 tablespoons sugar.
• Remove the syrup from the heat when the temperature reaches 230F (it will keep rising as pan is removed from heat).
• Pour the syrup in a steady stream down the side of the bowl (to avoid splattering) containing the egg white mixture, with the mixer on medium-low speed.
• Beat the frosting on medium speed until it is cool, 5-10 minutes.
• The frosting should be thick and shiny. Use immediately.
• Sugared Rosemary Sprigs: Brush washed sprigs with a glaze of white sugar from a large egg thinned with a tablespoon of water, then coat in sugar, and let air dry.

FRENCH MERINGUE & MERINGUE MUSHROOM

Steps:

• In a large bowl with an electric mixer at low speed, beat the egg whites until frothy. Add the cream of tartar and increase the speed until soft peaks form. Start adding the sugar slowly. Beat until glossy stiff peaks form.
• Place the meringue in a piping bag or large zip-lock bag and push the mixture toward one corner, folding the other corner over, then twisting, allowing you to control the meringue. Cut off just the very tip of the exposed corner so the meringue can exit the bag. Then try it out by dotting four small beads of meringue at the corners of a cookie sheet. Set a sheet of parchment paper over the top; the meringue beads will provide a bond to hold the paper in place.
• Make the mushroom caps by holding the bag over the parchment paper and push until a 1-inch mound of meringue forms. Wet the tip of your finger with water and gently round off any peaks to make a smooth surface.
• For mushroom stems, form peaks on smaller mounds of meringue by pulling the bag up and away from the surface as you push.
• Bake them in a 200° oven for an hour, and then turn oven temperature down to 175 and leave them until they're completely dry to the touch.
• Optional:.
• Melt the chocolate chips in a glass microwave-safe dish in the microwave for about one minute or until melted. Once cool, you can coat the bottom of the mushroom caps with dark chocolate, let them set, and then coat them again with white chocolate. Once the white chocolate is set, you can scratch in the mushroom gills using a toothpick, and attach the stem using a little more white chocolate.
• Or, if not coating the bottom of the mushroom caps, make a hole smaller than a pea in the bottom of a mushroom cap with a toothpick or skewer. Dip the tip of the stem in the melted chocolate and press into the hole in the cap. Allow the chocolate "glue" to harden (it only takes a minute). Place the mushroom upright on its stem and dust the cap lightly with cocoa powder.