April 11th, 2012
Meringue mushrooms are a tradition of sorts in our home. My mom makes them anytime there’s a shower and I think they’re absurdly cute. I’ve always struggled with making meringue myself though, as it goes against the thing I love most about baking – precision. Instead of exact measurements, a lot of it’s based on experience to know when it’s just foamy/stiff/dry enough. I did like this recipe though, as I found the specifics to be right on. They were light and crunchy and the chocolate mushroom cap added just enough flavor. But after whipping egg whites for what seemed like days, I now understand why my mom only makes them for special occasions.