NARGS 2009-10 Seedlist
The gifts of Christmas Bûche were much appreciated. It was duly noted that skirmishes broke out for the last mushroom. So to prevent further ado, I am providing directions. Everyone should have as many mushroom candies as they can make! Mastering mushrooms is not at all difficult. The hardest part is waiting until they are finished to begin devouring them.
Meringue Mushrooms4 egg whites (lukewarm)
1/4 tsp. cream of tartar
3/4 cup fine cane sugar (I process it in mynut grinder attachement to the blender)
Beat the egg whites until frothy. Add the cream of tartar. Continue beating until stiff. Gradually add the sugar. Beat until smooth. (You may fold in a little vanilla extract or other flavoring at this point if you choose.) Pipe the cap and stems individually onto a baking tray covered with baking parchment. Bake at 200 degrees F for an hour and a half (less if convection) until firm to the touch. Let stand in the oven overnight. You may store in airtight tins until ready to assemble.
1 bar of the finest dark baking chocolate you can afford, melted
meringue caps and stems
Hollow out the underside of of the center of the caps. I use a bamboo skewer. Fill with melted chocolate. Attach the stem and stand upright. When all mushrooms are assembled, store in a dry place until use.