Description

These dessert mushrooms look so real, they could be mistaken for real mushrooms. They are typically served with Bouche de Noel, which is a French chocolate jelly roll cake.

Ingredients

• 3 large egg whites, at room temperature
• 1/8 t. cream of tartar
• 3/4 c. granulated sugar
• 2 t. unsweetened cocoa powder
• 2 oz. bittersweet or semi-sweet chocolate, finely chopped

Steps

1. Preheat oven to 200 degrees. Arrange oven racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside.
2. Place the egg whites and cream of tartar in the clean, dry bowl of a stand mixer fitted with the whisk attachment; whisk on medium speed until soft peaks form. Increase speed to high, gradually add 1/2 c. sugar about 1 T. at a time; whisk until stiff peaks form.
3. Remove bowl from mixer. Using a rubber spatula, fold in remaining 1/4 c. sugar. Transfer meringue to a 12- to 18-inch pastry bag fitted with a 1/2-inch round piping tip pastry bag.