Gluten-Free Holiday Cookies: More Than 30 Recipes to Sweeten the Season by Alice Medrich

Author:Alice Medrich
Language: eng
Format: epub
Publisher: Artisan
Published: 2020-10-15T00:00:00+00:00

Variation: Chestnut Meringue Mushrooms

Make the meringue as directed, omitting the walnuts. Scrape the meringue into a pastry bag fitted with a plain tip with a ½-inch opening. Pipe pointed “kisses” about 1 inch high to make “stems.” Do not worry if the tips bend over or sag. Pipe domes to make mushroom “caps.” Sieve a light dusting of unsweetened cocoa powder over the caps and stems and fan them or blow on them vigorously to blur the cocoa and give the mushrooms an authentic look. Bake as directed. If not assembling immediately, store the caps and stems in an airtight container as soon as they are cool.

To assemble the mushrooms, place 2 ounces (55 grams) chopped milk or dark chocolate in a small stainless steel bowl set in a skillet of barely simmering water. Immediately turn off the heat and stir the chocolate until it is melted and smooth.

Use a sharp knife to cut ¼ to ½ inch off the tip of each stem to create a flat surface. Spread a generous coat of melted chocolate over the flat side of several mushroom caps. Allow the chocolate to set partially before attaching the cut surface of the stems. Repeat until all the mushrooms are assembled. Set the mushrooms aside until the chocolate has hardened and the caps and stems are “glued” together. Store in an airtight container, as soon as possible. Makes about 40 mushrooms with 1¼-inch caps.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.