Meringue mushrooms are the traditional decoration for a Buche de Noel (Yule log cake) but they also make a cute addition to your cookie repertoire. My method of attaching the tops to the stems is different from the usual instructions which call for making a small hole in the bottom of the mushroom cap, but I think you will find there is lot less breakage using my method. Watching the video will make this clear.
My favorite story about these little morsels goes back a number of years. I had brought a basket of the mushrooms as a hostess gift. I heard a few weeks later that my hostess thought she had received the strangest gift ever -until she realized they were cookies!
Ingredients:
3 egg whites
1 cup sugar
1/4 teaspoon cream of tarter
1/2 teaspoon cocoa powder
2 oz bitter sweet or semi-sweet chocolate
Steps:
Beat eggs in mixer until frothy.
Add cream of tarter if not using a copper bowl.
Slowly add sugar, stopping to scrape down the bowl once or twice
Transfer mixture to piping bag.
Pipe mushroom tops and stems.
Place in pre-heated 300 degree oven, turn oven off immediately.
Leave in oven two or three hours or overnight.
Assemble the mushrooms: cut stem points, apply chocolate to base of mushrooms and connect the stem.
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