After THE food holiday I'm ready for a bit of a break from cooking. So, for this post I'm doing something a little different. Below I've provided my dad's mom's (Grandma Esther) meringue recipe and a link to someone else's blog with a very creative recipe - Meringue Mushrooms. The other motivation behind my post is that I had absolutely no idea what to do with mushrooms for a dessert or drink (seriously, think about it...). Well, someone else had this cute idea. No, there aren't mushrooms in the meringues (yuck!) but, they look just like mushrooms. So, use up any leftover egg whites and make these...that is, if you can muster up the energy!Ingredients - Makes 2 Dozen
2 Egg Whites
1/8 tsp. Salt
1/8 tsp. Cream of Tartar
1 tsp. Vanilla Extract
3/4 C Granulated Sugar
Directions to Make Grandma Esther's Meringues:
Preheat the oven to 300.
In a stand mixer, beat the egg whites until they double in size and soft peaks form. Turn off the mixer and add in the salt, cream of tartar, and vanilla. Start the mixer again and slowly add in the sugar until the egg whites are fluffy and stiff peaks form.
On a parchment paper lined baking sheet drop tablespoonfuls of the meringues. Bake for about 25 minutes. Do not let the meringues brown. Turn off the oven and leave the meringues in it to dry out completely. Remove to a container and store up to 1 week.
Directions to Make the Meringue Mushrooms:
http://sweet-treats-baking.blogspot.com/2012/12/meringue-mushrooms-buche-de-noel.html
NOTE: You will need chocolate chips and cocoa powder in addition to the ingredients in Grandma Esther's recipe above to make the meringue mushrooms. Have fun!!
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