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Meringue Cookies & Mushrooms (Gluten Free)

6 egg whites at room temp
1 1/2 cup sugar
1/2 teaspoon almond extract (or extract of your choice)
1/4 teaspoon cream of tartar

Preheat oven to 200 degrees F
Line cookie sheet with parchment paper
Mix granulated sugar in food processor to make it extra fine
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar on medium speed until frothy.
Add 1 cup of the sugar and increase the speed to high until the egg whites form very stiff peaks. Whisk in the extract.
Carefully fold the remaining 1/2 cup of sugar into the meringue using a rubber spatula.
Spoon or pipe meringue onto parchmented cookie sheet
Bake for 2 hours, or until the meringues are dry and crisp but not browned.
Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

Top with berries, syrups, cordials, liqueurs, or eat as is!

To shape as mushroom pipe tops as blops and stems as blop-pulls (I am using imagery words instead of technical terms for greater audience understanding, see also images at top.)
Paint a dot of melted chocolate on the bottom center of the tops and 'glue' the stems to the tops. Let dry, usually upside-down or in an egg carton is best.
Dust with cocoa, paint more chocolate, leave as is -- that's up to you!

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