Here’s another little idea for decorating your Yule log: mushroom-shaped meringues. I made them last year but I fully intend to do it again this year. They’re fairly easy to make and, what’s more, they look impressive, don’t they? 🙂
And if you’re looking for another way to decorate your Yule log and/or to make fun meringues, take a look at my meringue Christmas tree recipe!
Ingredients & preparation
2 components · Full recipe
Swiss Meringue
Ingredients
- 100 g (3.5 oz) egg whites
- 200 g (7.1 oz) sugar
Preparation
1
Preheat the oven to 90°C / 194°F.
2
Weigh the egg whites. You will need double that weight in sugar.
3
Bring some water to a boil in a saucepan.
4
Pour the egg whites into a bowl and begin whisking with an electric mixer.
5
Add the sugar gradually and place the bowl over the bain-marie on the saucepan. Continue whisking — the mixture will increase in volume and the meringue will become white and glossy. Remove the bowl from the water once the mixture feels warm to the touch.
6
Continue whisking until the mixture has cooled completely. The meringue will become firmer.
7
Line a baking tray with parchment paper. Using a piping bag fitted with a 10 mm tip, pipe two shapes of meringue: the caps and the stems.
8
For the caps, hold the piping bag vertically 5 mm above the tray and pipe a dome shape. Dust with cocoa powder.
9
For the stems, hold the piping bag vertically 5 mm above the tray, press while slowly lifting the bag straight up. Remove the bag vertically to form a pointed tip.
10
Bake for approximately 2 hours at 90°C / 194°F. To test, gently lift a meringue — if it comes away easily and nothing sticks to the tray, it’s done.
Assembly and Decoration
Ingredients
- unsweetened cocoa powder
Preparation
1
To assemble, use the tip of a knife to make a small hollow in the underside of each cap, at the centre. Press a stem into each hole.
2
If making the meringues the day before, store them in an airtight tin.
Gallery
