Sweet, light and sure to fool the eye! These meringue mushrooms are the perfect decoration for your holiday cakes and Buche De Noel.
Low FODMAP Serving Size Info: Makes about 36 assorted sized “mushrooms”; serving size 2 mushrooms
On one sheet pan pipe about 36 rounds that vary in size from about 1 inch to 2 inches (2.5 cm to 5 cm) in diameter (like the white mushrooms from the supermarket) placing the cookies 1-inch (2.5 cm) apart. The cookies will have peaked tops, like chocolate kisses; that’s OK. Dip your index finger in water, shake excess water off, then gently press down on the peak to make a rounded, mushroom-like top. Place cocoa in a fine-meshed strainer and sift lightly over rounds. It should look like the mushroom tops are dusted with “dirt”.
On the other sheet pan, pipe out the stems as follows: hold the tip directly over the pan, hovering about 1/2 inch (12 mm) above the pan, with the tip’s opening facing straight down. Begin applying pressure; the meringue stem will touch the pan and you should immediately lift the pastry bag straight up to guide the stem straight up. When the stem is about 1 inch high, gradually lessen your pressure and pull up. You should have an upright stem with a peaked top (see image). Just like with the caps, you want 36 stems and they should vary in height and thickness a little bit to match up with the varying sizes of caps.