Realistic-Looking Mushroom Meringue Cookies

Salutations!

Here you'll find an accessible recipe and tutorial to make your own realistic-looking mushroom meringue cookies.

Don't let the toadstool-esque appearance fool you- the crisp, melt-in-your-mouth meringue cookie balances with a rich chocolate glaze to create one delectable desert.

These are perfect for decorating cakes (they would absolutely shine on a yule log!), but they are scrumptious enough to stand all on their own too.

Ingredients:

1. 2 egg whites
2. 1/4 teaspoon cream of tartar
3. 1/2 cup sugar
4. 1 tsp. flavouring (optional)
5. approximately 1/3 cup milk chocolate chips
6. white decorating frosting
7. just a little bit of cocoa powder or espresso powder for sprinkling

Supplies:

1. Basic baking and decorating utensils

1. Spread a baking sheet with parchment paper, and set it aside until baking time.

1. Preheat your oven to 210 degrees Fahrenheit.

1. Beat the whites until they are very frothy.

1. Mix in the cream of tartar, and continue beating.
2. Here is where you'll also add flavouring, if using.

1. Time may vary, but you can expect it to take several minutes

Bit by bit, beat in the sugar. You want to be careful that you don't deflate the egg whites as you do this.

1. Meringue can be a little difficult when it comes to getting the consistency right, so be careful and stick with it.

Note~ it doesn't have to be stiff enough to hold the bowl upside down without anything falling out, but you do want it nice and thick.

1. For each mushroom, you need 1 top and 2 stem halves, so make sure you keep count.
2. Make domed circles for the tops, and oblong teardrop shapes for the pairs of stem halves.
3. Don't worry if you make a mistake- wild mushrooms don't grow perfectly symmetrical, so a crooked stem or bumpy top will make it look more natural and realistic.

1. Sprinkle the tops (not the stems) with just a little cocoa powder. Too much will cause the meringue to stay soft and jiggly, so use a light hand.

1. Pop your meringue into the oven to bake until fairly hard, which will take about 45 minutes. Time can vary depending on how big or small you make your mushrooms.

1. While the meringue is baking, melt your chocolate.

1. You don't want them to fall apart, so give them just a few minutes to cool.

This is a messy process but not hard. It's important to be delicate, since meringue is fragile.

1. Very carefully, take a butter knife (or a similar tool) and carve a small hole in the bottom/flat side of a mushroom top.
2. Take a pair of stem halves, and stick the flat sides together using a little white frosting.
3. Dip the bottom/flat side of the mushroom top in the melted chocolate.
4. Dip the top of the stem in the melted chocolate.
5. Carefully insert the stem into the hole of the top part.

These fun-guys (ba-dum-tss) are finished!

Now you know how to make some marvellous (and delicious) meringue mushroom cookies.