Mushroom-shaped cookies
Description
The dish is prepared without unnecessary complications. Many people are afraid to work with meringue and protein-based cookies in general. And that's a mistake—they are actually very easy to make. The main secret is cream of tartar; you can find this white powder labeled "cream of tartar" in stores. This is exactly what you need. It helps whip the egg whites into a snowy, stable foam. One more thing: for making mushroom-shaped cookies, the eggs should be at room temperature, so take them out of the refrigerator in advance. The finished dessert is ready to be served.
Instructions
- 1
Step 1
Beat the eggs with granulated sugar (use fine sugar; if unavailable, substitute with powdered sugar). Add cream of tartar – a pinch of powder, about a quarter of a teaspoon. The egg whites should turn into a thick white foam. Carefully transfer them into a piping bag.
- 2
Step 2
Place parchment paper on a baking sheet. Then squeeze out our future caps and stems. The caps are flatter and rounder, while the stems are taller.
- 3
Step 3
Neatly smooth the tops of the caps with your finger to remove any tail left by the piping bag.
- 4
Step 4
Bake like a meringue—on low heat, in an oven preheated to 120°C. The cookies should harden, become crisp, but not turn yellow. They need to be baked for a sufficiently long time. A good oven will ensure this.
- 5
Step 5
Then, carefully trim the upper tip of the legs so they are even.
- 6
Step 6
Melt the chocolate in a double boiler, adding cinnamon and, if desired, cayenne pepper. Assemble the mushrooms—dip the cap on the underside. This will create the mushroom "spores," then dip the stem, and glue the two halves together.
- 7
Step 7
That's it.
- 8
Step 8
Sprinkle the finished mushroom-shaped cookies with cinnamon and serve. Delicious with coffee.