If you want spotted mushrooms, use a toothpick or a small, new paintbrush to "paint" spots of melted chocolate on the mushroom caps. Try to make these cookies on a cool, dry day, as humidity or rain tends to make meringue soft or cause it to bead.
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 4 ounces semisweet chocolate
- 2 tablespoons sifted powdered sugar
- 2 teaspoons unsweetened cocoa powder
In a medium mixing bowl, let the egg whites stand at room temperature for 30 minutes. Meanwhile, line 2 cookie sheets with parchment paper. Set aside.
Add the vanilla and cream of tartar to the egg whites. Beat with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add the sugar, 1 tablespoon at a time, beating on high speed till very stiff peaks form (tips stand straight) and the sugar is almost dissolved. Spoon the egg white mixture into a decorating bag fitted with a large round tip (1/2-inch opening). Pipe about two thirds of the meringue mixture into 1 1/2-inch-diameter mounds about 1 inch apart onto the prepared cookie sheets. With the remaining meringue, pipe 1-inch-tall bases about 1/2 inch apart on the cookie sheets. (To get an even number of caps and stems, pipe one cap, then one stem, until all meringue is used.)
Bake in a preheated 300 degrees F oven for 20-25 minutes, or till cookies just begin to brown. Turn off oven. Let cookies dry in the oven with the door closed for 30 minutes. Remove the cookies from pans and cool on a rack.
In a small, heavy saucepan, heat the chocolate over low heat till melted. Spread a scant 1/2 teaspoon of the melted chocolate on the underside of each mushroom cap and attach the stems, pressing gently into cookie. Let the mushrooms dry upside down on racks until the chocolate is set.
TO SERVE: Combine the powdered sugar and cocoa powder. Sift over the tops of mushrooms.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
46 calories; 2g total fat; 0mg cholesterol; 6mg sodium; 8g carbohydrates; 0g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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