| 1 |
MERINGUE MUSHROOMS: Preheat oven to 200 F. Line 2 baking sheets with parchment paper; set aside. |
| 2 |
In a large bowl, beat egg whites and cream of tartar at medium speed with an electric mixer until frothy. Increase mixer speed to high; add sugar, 1 tablespoon at a time. Continue beating for 5 minutes, or until stiff and glossy, being careful not to overbeat. |
| 3 |
Place meringue in a pastry bag fitted with a round tip (with at least a 1/4-inch opening). Pipe half of meringue to make mushroom caps, about 1-1/4-inch in diameter, onto one baking sheet. Pipe remaining meringue to make stems, about 3/4-inch upright cone shapes, onto second cooking sheet. |
| 4 |
Bake for 45 to 50 minutes, or until firm. Turn oven off. Leave meringues in oven overnight to dry out. |
| 5 |
Make a small indentation in bottom of each cap. Spread a small amount of chocolate frosting on the indentation. Gently press the stem into the cap and place upside down to dry at room temperature. Repeat for remaining mushrooms. Once mushrooms have set, lightly dust with cocoa using a pastry brush. |
| 6 |
CHOCOLATE FROSTING: In a large bowl, beat cocoa and butter at medium speed with an electric mixer, until smooth. Reduce speed to low; add sugar, mixing until smooth. Stir in vanilla and hot water until mixture is smooth and reaches a spreadable consistency. |
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