Meringue Mushrooms | Culinary Hill
Facebook0Pin0Reddit0Email0Print0 Master how to make Meringue Mushrooms with just 5 ingredients to use on Bûche de Noël (Yule Log Cake) or any dessert recipe that could use a natural-looking touch.Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsMeringue Mushrooms RecipeRecipe ingredients Ingredient notes Egg whites: Room temperature egg whites beat quicker and higher than cold egg whites. If you forgot to bring the eggs to room temperature early enough, place the uncracked cold eggs in a bowl of warm water for several minutes until they no longer feel chilled.Cream of tartar: This baking aisle staple is an acid that plays a vital role in stabilizing the meringue, making it billowy and light as air.Step-by-step instructions Preheat oven to 225 degrees.Prepare 2 baking sheets by lining them with parchment paper.
Prepare a pastry bag fitted with a small number 6 plain tip.In the bowl of a standing mixer or using a hand mixer on medium-low speed, beat together the egg whites and cream of tartar until foamy.Continue to beat, slowly adding granulated sugar.Increase speed to high and beat until soft peaks form and the mixture holds stiff shiny peaks.
Sift powdered sugar over the egg white mixture and fold in until well blended, using a rubber spatula.Scoop the mixture into the prepared pastry bag.On the first baking sheet, pipe 48 meringue mushroom stems by piping them from about ½ inch at the base of the
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Publisher: Culinary Hill