Meringue mushrooms are very naturalistic and look like real champignons. Beat egg whites with sugar and wine stone, thanks to which the meringues will keep their shape and have desired texture. Squeeze the hats and mushroom legs onto the pan to they turned out with pointed tips and bake in the oven until meringues will not dry out. Then collect the fungi by lubricating the hats chocolate and having inserted legs in them. Use meringue mushrooms to themed desserts or just place them on a platter, sprinkled with, for example, chocolate chips and crushed nuts, imitating the autumn cover of the earth, and serve as пирожных. 
Time: 1hour. 45 minutes Difficulty: medium Quantity: 12 pcs. In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- Protein 2 large eggs, room temperature
- 1/4 tsp tartar
- 0.5 tbsp. Sahara
- 45 gr. milk chocolate, chopped, or chocolate glaze
- Cocoa Powder for Sprinkling
Recipes with similar ingredients: eggs, tartar, sugar, milk chocolate, cocoa
Recipe preparation:
- Preheat the oven to 135 ° C and cover the baking sheet with parchment paper.
- Beat egg whites with tartar first on low speed, then as soon as the proteins foam, increase the speed Mixer and slowly pour sugar without stopping whipping. Continue whipping until strong peaks form on the corollas.
- Put the meringue in a pastry bag with a big simple tip. Squeeze the mushroom legs out of the bag, raising the meringue up (squeeze out 2-3 legs more, in case when baking their tips will be damaged). Squeeze 12 mushroom caps while holding the tip of the bag is low above the baking sheet. If on hats after extruding sharp tips remain, press them with your finger powdered sugar.
- Bake the meringues for about 45 minutes until they dry. After cooling, they can be put back in the oven for further drying out. Air temperature and humidity can affect time. baking (with a warm and humid microclimate, meringues are baked longer).
- Melt the chocolate in a metal bowl over slowly boiling water, gently stirring it until completely melted.
- Mushroom picking: Sprinkle the caps lightly with cocoa powder. WITH Using a wooden skewer, make a small hole in bottom of each cap. Apply with a small brush to the bottom part of the hat melted chocolate, insert a pointy hole tip of the mushroom leg and place it on a baking sheet to make chocolate застыл.Грибочки можноcook in advance and store for 2 days in an airtight container. Having shown imagination, from a meringue you can make any sweets, for example, treats on Halloween
