Meringue mushrooms

Category: Confectionery
Meringue mushrooms

Ingredients

protein 2 pcs
sugar 6 tbsp. lies.
chocolate glaze 200 g
coconut flakes Little

Cooking method

  • Beat the protein until sharp peaks. Pour in all the sugar. We continue to beat until the mass and shine are denser. If, when turning the form, the mass does not fall out of it, then the meringue is already ready.
  • Meringue mushrooms
  • We take a pastry bag and a nozzle with a 1 cm hole. We put the caps and legs of the mushroom on a baking sheet covered with parchment. I have a baking sheet covered with baking material. Squeeze the legs in the form of a cone about 3 cm high On the contrary, the hats are low and wide. We bake until tender. At a temperature of 100 degrees 1 hour.
  • Meringue mushrooms Meringue mushrooms Meringue mushrooms
  • At the legs of the fungi, we cut off the sharpest part at the top, while the leg should stand on the table in order to cut the top exactly parallel to the table. This is necessary so that the mushroom can stand ready-made. We also cut off the tails of the hats. (I have ponytails when planting, for some reason, for some reason)
  • Meringue mushrooms
  • Melt the chocolate icing. We put a hat on a fork and dip it in chocolate. Shake it off and use a table fork to remove the hat from the small fork. Let the chocolate freeze. You can sprinkle the hat with colored chips. This should be done before the chocolate hardens completely.
  • Meringue mushrooms Meringue mushrooms Meringue mushrooms
  • After the chocolate caps dry well, put a little chocolate on the top of the leg and connect it to the cap. We give a good foothold. Then we take green coconut flakes and dip the fungus in the lower part of the leg, greased with chocolate.
  • Such fungi turn out.
  • Meringue mushrooms Meringue mushrooms Meringue mushrooms

The dish is designed for

lot

Time for preparing:

2 hours

Cooking program:

oven

artisan
AAAA! Great! And very simple! And I thought that this beauty is baked in the form!
Thank you. what she showed, because I would not have thought of it myself
Melanyushka
husky, bravo! Thanks for the recipe and the master class so detailed! Now there will be something unusual for the kids to feast on !!!
valvery
THANK YOU !!! per recipe. This is so topical for me, I just came from the forest with 5 buckets of mushrooms and the idea of ​​a cake on a mushroom theme (I am burning with this idea of ​​autumn forest gifts) and here it is such a charm - such a gorgeous master class !!!
zahra
HUSKA, thank you very much for such a beautiful recipe and master class. (y) I will definitely try
Husky
Quote: valvery

THANK YOU !!! per recipe. This is so topical for me, I just came from the forest with 5 buckets of mushrooms and the idea of ​​a cake on a mushroom theme (I am burning with this idea of ​​autumn forest gifts) and here it is such a charm - such a gorgeous master class !!!

Oh, you don't have enough live mushrooms !! Do you also want sweets?
Girls, everybody's health. Bake, collect and delight your pets.
skate
Lyudochka, what about 2 protein only 6 tablespoons of sugar?
Husky
Lena, yes. For each protein, I add 3 tablespoons of sugar. In one spoon 25 grams of sugar X 6 tbsp. l = 150g sugar.
Arka
Lyudmila, tell me, please, will fructose harm the meringue consistency?
Can sugar be replaced with fructose? How will the squirrel behave?
Husky
Arka, sorry did not see your question. Unfortunately, I have no answer to your question. I have never changed sugar for fructose and I cannot say how it will behave.
inucya
Here are my mushrooms Meringue mushrooms
Husky-Lyudmila thank you very much for the master class !!!
nut
Inucya what pretty mushrooms, just like the real ones And what did they do - by hand or some special molds
inucya
Nut thanks, I did everything as I showed it Husky- squeezed out of the bag, straight from the adapter for nozzles (without a nozzle)
Husky
Oh, and the truth is as real !! Legs are super !! I can not do that. At me they are somehow pot-bellied.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers