How to make meringue toadstools:
Ingredients:
4 large egg whites
200g sugar
Red food colouring (Sugarflair extra red)
Preheat the oven to 100°C and line a baking sheet with parchment paper.
In a heatproof mixing bowl, combine egg whites and sugar. Set the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water. Gently whisk the mixture constantly until the sugar is fully dissolved. it should feel smooth with no graininess.
2. Remove the bowl from the heat. Transfer the mixture to a stand mixer fitted with a whisk attachment or use a hand mixer. Beat on medium-high speed until the meringue forms stiff, glossy peaks and the bowl is cool to the touch, which should take about 5-7 minutes.
3. Add a few drops of red food colouring to half of the meringue. Transfer the coloured meringue to a piping bag fitted with a large round tip and the plain meringue to another piping bag fitted with a smaller round tip.
4. Pipe round dollops of the coloured meringue onto the prepared baking sheet, creating smooth dome shapes and add small dots of plain meringue on the caps to mimic the white spots found on toadstools. For the stems, pipe small, tall mounds of plain meringue next to the caps, making sure the bases are wider and taper slightly towards the top.
5. Bake the meringues in the preheated oven for about 1.5 to 2 hours, or until they are completely dry and easily lift off the parchment paper. Turn off the oven and let the meringues cool inside with the door slightly ajar.
6. Once fully cooled use chocolate to attache the top and the stalk.
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