Best Cocoa Meringue Mushrooms Recipes

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MERINGUE MUSHROOMS



Meringue Mushrooms image

Use this recipe to make our Buche de Noel.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough to decorate one Buche de Noel

Number Of Ingredients 6

1 cup sugar
1/2 cup water
4 large egg whites
1 teaspoon pure vanilla extract
1 tablespoon cocoa powder, plus more for dusting
3 ounces bittersweet or semisweet chocolate

Steps:

  • Heat oven to 225 degrees. Line a baking sheet with parchment paper, and set aside.
  • In a small saucepan, heat sugar and 1/2 cup water over low heat until sugar dissolves. Bring to a boil; cook until liquid reaches 248 degrees (hard-ball stage) on a candy thermometer.
  • Meanwhile, in the bowl of an electric beater fitted with the whisk attachment, whip egg whites on low speed until soft peaks form. Increase speed to high, and add hot syrup in a steady stream, beating constantly. Continue beating until cool and stiff, about 5 minutes. Beat in vanilla. Fold in cocoa powder.
  • Spoon meringue into a large pastry bag fitted with a coupler and large plain tip. Pipe meringue onto prepared baking sheet to form 2-inch domes. Pipe a separate stem shape for each dome.
  • Sprinkle cocoa powder lightly over meringues. Bake until dry, about 2 hours. Store in an airtight container until ready to use.
  • To assemble mushrooms, melt chocolate in a double boiler or in a heat-proof bowl set over a pan of simmering water. Trim off points from tops of stems. With a small offset spatula, spread chocolate on underside of a cap and place trimmed end of stem into center of cap. Place mushroom, stem side up, in an egg carton to harden. Repeat with remaining mushrooms; refrigerate until set.

CREMINI MERINGUE MUSHROOMS



Cremini Meringue Mushrooms image

Provided by Gina Marie Miraglia Eriquez

Categories     Chocolate     Dessert     Bake     Christmas     Christmas Eve     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 25 meringue mushrooms

Number Of Ingredients 9

3 large egg whites
1/4 teaspoon cream of tartar
Pinch of salt
3/4 cup granulated sugar
1 teaspoon vanilla
2 tablespoons unsweetened cocoa powder (preferably Hershey's; not Dutch-process)
3 ounces bittersweet or semi-sweet chocolate, melted (see Cooks' notes)
Special Equipment
Stand mixer; large pastry bag fitted with 1/2-inch plain round tip; 2 large baking sheets; small offset spatula (optional, but helpful)

Steps:

  • Heat oven to 200°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
  • Beat egg whites with cream of tartar and salt in bowl of stand mixer on high speed until they just hold soft peaks. Beat in sugar, 2 tablespoons at a time, beating well after each addition, and continue to beat at high speed until meringue is very stiff, about 2 minutes. Beat in vanilla and beat again until very stiff.
  • Sift cocoa over meringue, and fold it in gently but thoroughly.
  • Spoon meringue into a pastry bag fitted with tip. Holding bag vertically, about 1/2 inch above baking sheet, pipe meringue into 25 mounds, ranging in size from about 1 1/2 to 2 inches in diameter, to resemble mushroom caps.
  • Still holding pastry bag vertically, pipe remaining meringue vertically into 25 "stems," 1 1/4- to 1 1/2 -inch-long lengths (make different lengths), making each base about 1 inch in diameter and tapering top end by pulling up on bag. (Pipe extra caps and stems with any remaining meringue in case of breakage.)
  • With a finger dipped in water, gently tamp down any peaks of meringue on caps to make a smooth mushroom cap.
  • Bake, switching position of sheets halfway through, until mushrooms caps are crisp and firm to touch, about 1 hour 45 minutes.
  • Turn off oven, then leave meringues in oven, with door closed, 30 minutes to dry. Slide parchment with meringues from baking sheets onto racks to cool. Cool completely.
  • With tip of a sharp paring knife, cut a small hollow the diameter of the tapered top of mushroom "stem" in center of the underside (flat side) of each mushroom cap.
  • Spread chocolate generously over flat bottom of a cap with offset spatula or back of spoon, then insert narrow end of stem. Let cap rest, stem end up, on a tray or baking sheet. Attach remaining stems to remaining caps, and let stand, stem ends up, at cool room temperature until chocolate is set, about 1 hour.

MERINGUE MUSHROOMS



Meringue Mushrooms image

Provided by Food Network

Categories     dessert

Number Of Ingredients 7

4 large egg whites
1/4 teaspoon cream of tartar
1 cup sugar (preferably superfine)
2 teaspoons unsweetened cocoa
2 ounces bittersweet or semi-sweet chocolate, cut into small pieces
Cookie sheet lined with parchment paper
Pastry bag fitted with plain 1/2-inch tip (Ateco #8)

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.

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