Meringue Mushrooms

Directions

• 1

  Preheat oven 200°F. Prepare 1 parchment lined large baking sheet 

• 2

  Whip meringue mix and ¼ cup water in the large stand mixer with whip attachment or electric mixer, on medium-high speed, until stiff peaks, about 10-12 minutes.

• 3

  Transfer to a pastry bag fitted with a 3/8” round tip and secure the piping bag. 

• 4

  Pipe about 25- 1 to 1 ½ inch diameter “kisses” for caps about 1 inch apart onto the prepared baking sheet.  Using a wet finger, press down the point on top of the cap to flatten it out.

• 5

  With remaining mix, pipe about 25 taller “kisses” for stems about ¾ inches at the base with tips pointed up.

• 6

  Bake in preheated oven until firm on the outside, for 1hr 30 minutes to 2 hours.  Cool for about 10 minutes before assembling.

• 7

  Using a small paring knife, carefully create a small indent/hole in the bottom of the cap.  

• 8

  Place back onto the baking sheet and sprinkle with cocoa powder.

• 9

  Assemble the stems and caps using a small amount of white chocolate as glue. Let white chocolate set before serving.