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Meringue Mushrooms
Preparation info
- About
90
decorations - Difficulty
Easy
Appears in
By Bo Friberg
Published 2003
Ingredients
¼ - Unsweetened cocoa powder
- Piping Chocolate (see Chef’s Tip)
Method
- Place the meringue in a pastry bag with a No. 5 (10-mm) plain tip. To make the mushroom caps, pipe out mounds, approximately 1 inch (2.5 cm) in diameter, on a sheet pan lined with baking paper or a Silpat. Use approximately two-thirds of the meringue.
- To make the stems from the remaining meringue, hold a No. 3 (6-mm) plain tip in place on the outside of the oth