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Meringue Mushrooms

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Preparation info
  • About

    90

    decorations
    • Difficulty

      Easy

Appears in
The Advanced Professional Pastry Chef

By Bo Friberg

Published 2003

  • About

Ingredients

Method

  1. 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.
  2. To make the stems from the remaining meringue, hold a No. 3 (6-mm) plain tip in place on the outside of the oth

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