how do make i some home-made shrooms.??

2 ANSWERS

1. amomipais82
   

   Hi,
   As with all meringues, these mushrooms are best made on a cool dry day. Humidity tends to make meringue sticky. Be sure to whip your egg whites in a perfectly grease-free bowl with spotless beaters, as any trace of oiliness will prevent the whites from foaming.
   Ingredients:
   
       * 2 egg whites at room temperature
       * ½ cup caster (superfine) sugar
       * ¼ tsp cream of tartar
       * ½ tsp vanilla
   
   Method:
   Making the Meringue
   
      1. With electric beaters, whip the egg whites in a clean dry bowl until soft peaks begin to form.
      2. Slowly add the sugar and cream of tartar, and whip until stiff peaks form and the sugar has dissolved. If the mixture looks gritty, keep beating.
      3. Add the vanilla essence and beat again briefly to mix.
   
   Piping the Meringue Mushrooms
   
      1. Preheat the oven to 120 degrees Celsius. Line a baking tray with parchment paper.
      2. With a plain round nozzle, pipe several short stems which stand straight up on the paper.
      3. With a larger nozzle, pipe the same number of caps—round blobs of meringue—next to the stems. It is wise to pipe extra caps and stems, to allow for some breakage during assembly.
      4. Bake the mushrooms for one hour, or until they are dry and firm without browning.
   
   Assembling the Meringue Mushrooms
   
      1. Melt ½ cup broken dark chocolate on Medium power in the microwave for one-minute bursts, stirring after each minute. Alternatively, melt the chocolate pieces in a bowl over a saucepan of simmering water, taking care that no steam touches the chocolate.
      2. With a knife, spread a circle of chocolate on the bottom of a mushroom cap. The chocolate forms the 'gills' of the mushroom, and should be spread nearly to the edge.
      3. Carefully stick the tip of a mushroom stem into the centre of the chocolate.
      4. Leave to dry upside-down. To keep the mushrooms in position, place them in the hollows of an egg carton.
      5. Before serving, dust a little cocoa powder very lightly over the tops of the mushrooms to give them some texture.
   
   Meringue Mushroom Variations and Tips
   
       * For a child's party, divide the meringue mixture into a few small bowls and colour each portion with food colouring. Make 'fairy meringues' in pink, green and blue. Hundreds and thousands may be sprinkled over the caps before baking.
       * Pipe chocolate spots over the caps of the mushrooms to make fairy toadstools.
       * If the meringue mushrooms are to be gluten-free, ensure that gluten-free chocolate is used for the gills.
       * The meringue mixture can be flavoured with rosewater, raspberry essence or liqueur to subtly change the taste. Simply beat in a few teaspoons of the desired flavouring in place of the vanilla essence.
   
   
   Thanks

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2. Guest7381
   

   food....

   Report (0) (0)  |   12 years, 9 month(s) ago