Meringue Mushrooms Recipe

From Dorothy McNett's Recipe Book.

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Meringue Mushrooms

From Dorothy McNett's recipes at Not really mushrooms at all, but a neat little sweet dessert!

2 egg whites, at room temperature
1 teaspoon vanilla bean paste
pinch of sea salt
1/3 cup raw sugar
1 cup chopped walnuts or pecans, or a combo...
1 cup semi-sweet or unsweetened chocolate chips
hemp seeds or sesame seeds to sprinkle on top

Preheat oven to 300 degrees. In batter bowl using electric mixer, beat the egg whites until stiff and fluffy. Beat in vanilla and salt, and then continue to beat while slowly adding the brown sugar. Beat until stiff and fluffy. Remove beater and with a soft spatula, gently and carefully fold in the chopped nuts and chocolate. Using a teaspoon, dollop onto silicone lined baking sheets, making a shape that resembles mushrooms. Sprinkle with seeds and bake about 30-35 minutes or until browned and not soft. Turn off the oven, leave the cookies in the oven with the door ajar to cool. This helps to keep them crisp.

Recipe created 2009-08-25.

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