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IMG_2633

Meringue Mushrooms {gluten-free!}

December 7, 2014 | 14 comments

Last year, my friend and I made a Buche de Noel for Reveillon, the annual French club dinner. We had never made a roll cake before, and we wanted to find a traditional recipe. Well, if yule logs are French, then a recipe in French must be perfect, right?

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Wrong.

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Our first mistake came with using Google Translate for the recipe.

“1 cuillère à café de levure” = “1 teaspoon of yeast”

hum… something doesn’t seem right… But maybe it’s a French thing to put yeast in cakes…

Second mistake: Trusting Google Translate.

So we put in dry yeast and stuck the cake in the oven. It came out tasting like sweetened eggs and yeast.

It took us 6 hours to make a practice Buche de Noel. We had to make the cake twice (second time with a recipe we could actually read), and then we made little meringue mushrooms.

We found out after putting them on the cake for an hour that they melt under humidity. They became sticky and soft… and utterly gross.

Well, it was a good thing that that time it was a trial run!

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We’re doing it again this year (2 this time!), but I decided to run a small experiment with meringues.

With my head scrambled with info about Photosystem II coming before Photosystem I, it was a miracle that these mushrooms came out as well as they did! The trick is to make sure they’re thoroughly dried before you take them out. And make sure you store them in a VERY dry place!

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I can’t get over how utterly adorable these little things are!!!! 😀

These are sooo easy to make… But it does take some practice to get the stems and caps all nicely shaped.

Notes
-Instead of using chocolate to connect the caps and the stems, you can use a dab of wet meringue, but then you have to return it back into the oven for about 10 minutes. Alternatively, melted white chocolate should also work. I personally enjoy the contrast of the dark chocolate to the white meringues.
-These will MELT. So store them in a dry place!

Meringue Mushrooms {gluten-free}
2 egg whites
1/2 cup sugar

Preheat the oven to 200 F.

Beat the egg whites until foamy. Add in the sugar gradually, continuously beating until the egg whites form glossy, stiff peaks.

Fill a piping bag (with a round tip) with the egg white mixture.

Meringue mushrooms are made in two parts, the stem and the cap. So, to pipe the stems, apply pressure continuously while moving the icing tip up. You want the stem to be about 1/2 inch - 1 inch tall and not too thick. If the bottom is a bit wider than the top, it's okay.

Pipe the caps by holding the icing tip about 1/2 inch away from the baking tray and applying pressure until the cap is about 1 inch in diamater. Then, stop applying pressure and swirl the icing bag around the cap in an "O" shape to get rid of the peak.

Smooth down any peaks with a wet finger.

Bake for about an hour, or until crunchy.

To assemble, take a dab of chocolate on the middle of the bottom of the cap and stick on a stem.

Enjoy!

http://www.sprinklewithsalt.com/2014/12/07/meringue-mushrooms-gluten-free/


14 comments...

read or add your own

  1. Emma on

    December 7, 2014 at 6:45 pm says

    These are just so cute, they wouldn’t last long enough to go soft I love meringue.

    Reply
    • Anne on

      December 20, 2014 at 9:21 am says

      Me too!!! Hahaha thanks Emma!

      Reply
  2. Eva on

    December 8, 2014 at 6:39 am says

    Anne, tes champignons sont époustouflants ! On dirait qu’ils ont poussé dans ta cuisine pour de vrai !

    Reply
    • Anne on

      December 20, 2014 at 9:22 am says

      Merci! 😀

      Reply
  3. Maureen | Orgasmic Chef on

    December 8, 2014 at 10:22 am says

    I’ve made meringue mushrooms for buche de noel in the past but my recipe was in English. I smeared chocolate frosting on my hands and then rubbed the mushrooms with my slightly dirty hands and they looked real. :) Your mushrooms are perfect!

    Reply
    • Anne on

      December 20, 2014 at 9:22 am says

      Thank you!

      Reply
  4. Eva on

    January 1, 2015 at 7:51 pm says

    Happy new year Anne!! J’espère que tu as eu un beau Noël! Je te souhaite beaucoup de bonheur pour le 2015 :)

    Reply
    • Anne on

      January 4, 2015 at 3:59 pm says

      Oh merci Eva!!!! Je te souhaite aussi beaucoup de bonheur pour le 2015!!! 😀

      Reply
  5. Chahaya @ Sweet Si Bon on

    April 17, 2015 at 8:23 pm says

    Love these! I can’t get over how much they look like real mushrooms. Amazing work!

    Reply
    • Anne on

      April 18, 2015 at 1:41 pm says

      Hahaa, me either!

      Reply
  6. victor | ifoodblogger.com on

    September 20, 2015 at 9:58 am says

    This is beyond creative. Love the scene you created for your beautiful meringues.

    Reply
    • Anne on

      September 20, 2015 at 10:41 am says

      Thank you Victor!

      Reply

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