Meringue Mushrooms

Name: Meringue Mushrooms
Prep time: 4 h 29 min
Cook time: 4 h 29 min
Total time: 4 h 29 min
Yield: 66
Cuisine: Global
Ingredients: 0 teaspoons cream of tartar; 4 egg whites; 158 milliliters heavy cream; 59 milliliters orange liqueur; 227 grams semisweet chocolate; 237 milliliters sugar; 1 Tbsp sugar; 59 milliliters water

You can never have too many hor d'oeuvre recipes, so give Meringue Mushrooms a try. One portion of this dish contains roughly 0g of protein, 2g of fat, and a total of 44 calories. This gluten free recipe serves 66. A mixture of orange liqueur, sugar, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 4 hours and 29 minutes.

Instructions

Watch how to make this recipe.

In a heavy saucepan combine sugar and water. Bring the liquid to a boil over low heat, swirling the syrup and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water. Boil the syrup until it reaches the softball stage, or until a candy thermometer registers 240 degrees F.

Ingredients you will need

Syrup

Sugar

Water

Equipment you will use

Candy Thermometer

Sauce Pan

Frying Pan

While the syrup is cooking, in the bowl of an electric mixer, beat egg whites until they are foamy.

Ingredients you will need

Egg Whites

Syrup

Equipment you will use

Hand Mixer

Bowl

Add cream of tartar and a pinch of salt and beat the whites for 30 seconds.

Ingredients you will need

Cream Of Tartar

Salt

Sprinkle in sugar and beat the whites until they hold stiff peaks.

Ingredients you will need

Sugar

Add the syrup in a stream, beating, and beat the meringue for 10 minutes, or until it is cool. Fill a pastry bag fitted with a 1/3-inch plain tip with the meringue and pipe out 66 mounds, each about 1-inch in diameter, onto a large baking sheet lined with parchment paper to make mushroom caps. Hold the pastry bag straight up and pipe out 66 cones on to the baking sheet to make mushroom stems.

Ingredients you will need

Mushrooms

Mounds Bar

Syrup

Equipment you will use

Baking Paper

Baking Sheet

Pastry Bag

Bake the meringues in a preheated very slow oven (200 degrees F) for 1 hour.

Equipment you will use

Oven

Remove the baking sheet from the oven and push in the undersides of the mushroom caps. Return the meringues to the oven and bake them for 30 minutes more. After the 30 minutes, turn off the heat and let the meringues stand in the oven for 2 hours more.

Ingredients you will need

Mushrooms

Equipment you will use

Baking Sheet

Oven

Fill a pastry bag fitted with a small star tip with a creme ganache and pipe the cream into the undersides of the caps to simulate gills. Push a stem into each cap, stand the mushrooms upright on their stems in a shallow dish, and set them aside until the creme ganache is firm. Store the mushrooms covered.

Ingredients you will need

Mushrooms

Cream

Equipment you will use

Pastry Bag

In the top of a double boiler set over hot water, melt the chocolate with the heavy cream and orange flavored liqueur, stirring until the mixture is smooth.

Ingredients you will need

Heavy Cream

Chocolate

Liqueur

Orange

Water

Equipment you will use

Double Boiler

Transfer the mixture into a metal bowl and refrigerate, let it cool stirring occasionally for about 30 minutes. When ready to use, whip the chocolate just until it holds soft peaks.

Ingredients you will need

Chocolate

Equipment you will use

Bowl