Mushroom meringues. Photo: Quentin Jones
- 150g egg whites
- 150g castor sugar
- 150g icing sugar, sifted
- ½ tsp ground cinnamon
- 50g dark chocolate
Pre-heat oven to 50C.
Whisk egg whites to soft peaks in a mixer. Slowly add castor sugar and whisk to stiff peaks. Fold through icing sugar.
Place in a piping bag and pipe an even number of mushroom-shaped tops and stalks. Use wet fingers to re-shape if needed. Dust tops with cinnamon.
Bake for three hours or overnight until meringue is firm on the outside.
Melt chocolate and spread on bottoms of mushroom tops. Attach stalks while chocolate is still warm.
Allow to cool. Store in an airtight container until ready to serve.
- Course - Dessert
- Occasion - Halloween