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Mushroom meringues - Decorate your cake with mushroom meringues and create truly memorable cake for holiday entertaining or gift-giving. Our page offers detailed recepi and step-by-step instructions for these old time favorites. 

2 egg whites
1/8 tsp. cream of tartar
1/2 teaspoon almond extract
2/3 cup sugar
1/4 cup semi-sweet chocolate pieces

Preparation Method:
  • Grease two large cookie sheets and flour lightly.
  • Beat egg whites and cream of tartar until foamy and double in volume, than add almond extract and sugar (1 tbsp. at a time) beating until sugar dissolves completely.
  • Attach # 10 plain tip to a pastry bag.
  • Spoon meringue into pastry bag.
  • To make mushrom cups: press out meringue in 1-1/2 inch rounds; smoth top of each with a knife, but don't flatten.
  • To make steams: hold pastry bag upright, then press out meringue, pulling straight up on bag for about 1-1/2 inches.
  • Bake in very slow 250 F (120 C) 30 minutes or until firm, but not brown.
  • Let stand several minutes, than loosen carefully with a knife; remove to wire racks with spatula and cool completely.
  • Melt a chocolate; than working very carefuly make a small hollow in the underside of each cap. Fill hollow with melted chocolate and press steam into hollow. 
  • Let stand until chocolate is firm. Sprinkle tops with cocoa. Store in a tightly covered container in a dry place.

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