Chocolate mushrooms
Description
The recipe won't take much time. It's very tasty and easy, since the base isn't dough but meringue! By the way, if you have Soviet-era baking molds for "little mushrooms," you can simplify the task and place the whipped egg whites directly into them. Put the mold in the oven without covering it with a lid. This will result in completely white mushrooms that you can decorate as you like. Serve chilled.
Instructions
- 1
Step 1
1. Using a mixer, beat the eggs with sugar until stiff peaks form. For best results, use room-temperature eggs. If this doesn't work, use only egg whites and sugar, adding a pinch of lemon acid. Transfer the white mixture into a piping bag.
- 2
Step 2
2. Line a baking sheet with parchment paper. Using a piping bag, form an even number of "parts" for the mushrooms: some round ones (mushroom caps) and some elongated ones (stems). Bake for 20 minutes at 180°C.
- 3
Step 3
3. Melt the chocolate. When the meringue is ready and slightly hardened, trim off the sharp top part of the "legs". Dip the "caps" into the chocolate and attach them to the "legs".
- 4
Step 4
4. I additionally brushed the tops with protein cream and sprinkled with cinnamon. But you can leave the brown "caps" as they are. Done!