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Cocoa Meringue Mushrooms

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Recipe photo courtesy of Sang An

For a crop of "mushrooms" in realistic hues, we tinted some of the meringue with varying amounts of cocoa. Use these to create our Frosted Fruitcake or our Meringue Mushrooms Wedding Cake.

Source: Martha Stewart Living, December 2003
Yield

Ingredients

Directions

Cook's Notes

Store in airtight containers in a cool, dry place up to 1 week.

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  • kathrynnwahl
    10 DEC, 2007
    I made these for a party last weekend and they were a hit! Although they take time to make, it's certainly worthwhile when you see your guests' reactions. I made two adjustments to the recipe: 1) instead of dividing the meringue, I folded 2 tsp unsweetened cocoa powder into the entire batch, and 2) instead of making a small hole in the caps, I cut the top off of each stem. This provided a much better fit, and removed the possibility of chipping off those precious gills!
    Reply

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