Cook time
Recipe Difficulty
Ingredients
- 2 large egg whites, at room temperature
- 1/4 cup berry sugar
- 1/4 tsp cream of tartar
- Unsweetened cocoa powder, optional*
Directions
- Preheat oven to 200°F.
- Combine egg whites and cream of tartar in a glass or metal bowl. Using high speed of an electric mixer, beat mixture until soft peaks form. Decrease speed to low and gradually add sugar, 1 tbsp at a time, allowing sugar to dissolve between each addition. Continue to beat until very stiff and glossy.
- Fit a piping bag with a plain tip and fill with meringue.
- On a parchment paper-lined baking sheet, form the mushroom caps by piping 1/2 - 1 inch dots or discs. To form the mushroom stems, pipe small cone shapes. If desired, sprinkle meringue tops with cocoa.
- Bake until completely dry, about 1 1/2 hours. Remove from oven and cool completely in pan on a rack.
- To assemble, carefully scrape holes in bottom of caps. Place a small amount of frosting on ends of cones and place into holes.
