1 egg white
50 g (2 oz) caster sugar
50 g (2 oz) plain chocolate, melted unsweetened cocoa powder
50 g (2 oz) caster sugar
50 g (2 oz) plain chocolate, melted unsweetened cocoa powder
method
1. Whisk the egg white until stiff, then whisk in the sugar a little at a time until the mixture is stiff and glossy.
2. Put meringue into a piping bag fitted with a 1 cm ( 1/2 in) plain nozzle.
3. Line a baking sheet with non-stick paper. Pipe 6 - 8 small mounds of meringue about 2.5 cm (1 in) in diameter to form the mushroom caps.
4. Next pipe 6 - 8 smaller mounds, drawing each one up to a point, to represent the stalks.
5. Bake in the oven at l40eC (275°F) Gas 1 for about 1 hour until dry and crisp. Allow to cool.
6. Using the point of a sharp knife, make a tiny hole in the base of the mushroom cap.
7. Spread a little melted chocolate on the underside of each cap and gently push on a stalk. Allow to set.
8. Before serving, dust the tops of mushrooms with a little cocoa powder.
2. Put meringue into a piping bag fitted with a 1 cm ( 1/2 in) plain nozzle.
3. Line a baking sheet with non-stick paper. Pipe 6 - 8 small mounds of meringue about 2.5 cm (1 in) in diameter to form the mushroom caps.
4. Next pipe 6 - 8 smaller mounds, drawing each one up to a point, to represent the stalks.
5. Bake in the oven at l40eC (275°F) Gas 1 for about 1 hour until dry and crisp. Allow to cool.
6. Using the point of a sharp knife, make a tiny hole in the base of the mushroom cap.
7. Spread a little melted chocolate on the underside of each cap and gently push on a stalk. Allow to set.
8. Before serving, dust the tops of mushrooms with a little cocoa powder.
serving amount
makes 6 - 8
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