The best outdoor lights to make the most of summer evenings (no electrician needed)
The best outdoor lights to make the most of summer evenings (no electrician needed)

Megan Burns

Follow these chefs’ hacks and make pizza outdoors in your barbecue or a DIY wood-fire oven
Follow these chefs’ hacks and make pizza outdoors in your barbecue or a DIY wood-fire...

Amanda Kavanagh

Why we should all be swimming in the Irish seas this summer
Why we should all be swimming in the Irish seas this summer

Freya Drohan

Sophie Toscan du Plantier’s family ask for their interviews be removed from new Sky TV documentary
Sophie Toscan du Plantier’s family ask for their interviews be removed from new Sky TV...

Sarah Finnan

Win a La Roche-Posay sun safety hamper, full of SPF skincare
Win a La Roche-Posay sun safety hamper, full of SPF skincare

IMAGE

The ‘Love Island’ 2021 cast has been revealed
The ‘Love Island’ 2021 cast has been revealed

Sarah Finnan

15 underrated Netflix gems that will distract you from the news
15 underrated Netflix gems that will distract you from the news

Jennifer McShane

This home on Palmerstown Road, Rathmines is on the market for €2.15 million
This home on Palmerstown Road, Rathmines is on the market for €2.15 million

Megan Burns

Chunky wedges, midi dresses and light summer cardigans – What to wear to an Irish garden wedding
Chunky wedges, midi dresses and light summer cardigans – What to wear to an Irish...

Sarah Finnan

Lynn Enright: Who will I be then, if I am not the one cackling in the corner of the pub late into the night?
Lynn Enright: Who will I be then, if I am not the one cackling in...

Lynn Enright

Image / Editorial

Chocolate Mushroom Meringues


by IMAGE
01st Mar 2015
blank

By Yasmin Othman…

Makes 15 mushrooms

INGREDIENTS

100g dark chocolate (at least 70% cocoa solids), melted and tempered

4 tbsp sugar sprinkles

vegetable oil for oiling

250g caster sugar

5g unsweetened (Dutch) cocoa powder

3 egg whites

pinch of salt

? tsp cream of tartar

METHOD

Preheat oven to 100?C. Lightly oil and line 2 large baking trays with baking paper. Mix caster sugar and cocoa powder together and set aside.

Place egg whites and salt in a freestanding mixer with a whisk attachment. Make sure the bowl is grease-free. Whisk egg whites on a medium speed until they become frothy and start to form soft peaks.

Increase speed to high and add tablespoonfuls of the caster sugar/cocoa mixture, one spoonful at a time, until all the mixture is used up. The meringue should be smooth, glossy and holding stiff peaks.

Remove the bowl from the mixer and, using a large metal spoon, stir in the cream of tartar.

Fill a piping bag with a large plain nozzle with the meringue mixture and pipe blobs, pulling the piping bag upwards to make spiky stems onto one of the prepared baking trays. On the other baking tray, pipe slightly larger blobs resembling domes.

Bake the meringues in the oven for 1?1 – hours, or until dried and crisp. Leave to cool completely on a wire rack before removing from the baking tray.

Once cool, make small holes in the bottoms of the domed meringues. Dip the tops of the dome-shaped meringues in the dark chocolate and sprinkle with sugar sprinkles. Leave to set at room temperature for 20 minutes. Gently place the dome-shaped meringues onto the spiky meringues to resemble mushrooms. Store in an airtight container for a week.

Atelier_Confectionery_FINAL_copy_2

Extracted from Atelier Confectionery by Yasmin Othman (Hardie Grant, approx €27, out now). Photographs by Lisa Linder.