You know I love foraging but when it comes to mushrooms, I’m still a little bit scared of poisoning myself and everyone else! So I tend to leave mushrooms where I find them. But I’m always fascinated by their form and folklore.
I think these yummy meringue mushrooms are just as fascinating and would make a great addition to a Buche de Noel (Yule log), a magical hot chocolate or a cosy cottagecore grazing plate.
And they’re very easy to make with ingredients you probably already have. I used egg whites left over from making a batch of lemon curd 🍋
You will need (for around 20 mushrooms)
Two large egg whites (at room temp)
1/8 teaspoon (one small squeeze) lemon juice
65 g or 1/2 cup caster sugar (granulated will be fine)
Around 80g Milk chocolate
Cocoa powder
Method
- Preheat the oven to 100C or 250F
- In a very clean bowl, whisk your egg whites until they form stiff peaks. If you’re not confident that you could tip the bowl over your head then it’s not ready!
- Add the lemon and vanilla and whisk again
- Now add the sugar and whisk for a few minutes until the meringue is smooth and shiny
- Spoon into a piping bag and pipe flat cap shapes and squat little points
- Bake for 2 hours and then switch off the oven and leave the meringue to continue to dry out overnight
- In the morning melt your chocolate
- Poke a small hole in the bottom of the mushroom cap
- Carefully spread the bottom of the cap with a little chocolate and then poke the base in to the cap
- Leave to set upside down – sort of
- Once set sprinkle with a little cocoa powder
Are they absolutely darling. Will you make some?
Love Rachel 🍄
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