Mushroom Meringues

Fancy ices · Marshall, A. B. (Agnes B.) n 50075751 · 1894
Source
Fancy ices
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
meringue cases
mushroom stalks
mushroom caps
Instructions (15)
  1. Prepare a meringue mixture.
  2. Form meringue cases using the mixture (see recipe).
  3. Put some more of the mixture in a forcing bag with a pipe about one-eighth of an inch in diameter.
  4. Force it out into shapes to form the stalks of the mushrooms.
  5. Dust these stalks over with Marshall's Icing Sugar.
  6. Cook the stalks in the same way as the meringue cases.
  7. When the stalks are quite dry, take the large pieces of meringue (caps).
  8. Make a little round hole about the size of a pea in the centre of the underneath part of the caps, using a small knife.
  9. Force a little royal icing (see recipe) inside this hole.
  10. Very lightly brush over the part of the meringue cap that was on the baking-tin with a little raw white of egg.
  11. Dip the brushed part into some of Fry's Powdered Caracas Chocolate.
  12. Brush over the flat part of the larger pieces (caps) with a little raw white of egg.
  13. Dip these brushed parts into the chocolate.
  14. Stick the small part of the meringue (stalk) into the space formed by the knife in the cap.
  15. Use.
Original Text
Mushroom Meringues Prepare a meringue mixture and with it form some meringue cases (see recipe); put some more of the mixture in a forcing bag with a pipe about one-eighth of an inch in diameter and force it out into shapes to form the stalks of the mushrooms, and then dust these over with Marshall's Icing Sugar, and cook them in the same way as the others. When they are quite dry take the large pieces of meringue and make a little round hole about the size of a pea in the centre of the under- neath part, using a small knife for the purpose; force inside this a little royal icing (see recipe), and then very lightly brush over the part of the meringue that was on the baking-tin with a little raw white of egg, and dip it into some of Fry's Powdered Caracas Chocolate; brush over the flat part of the larger pieces with a little raw white of egg, and then dip them into the chocolate; stick the small part of the meringue as a stalk into the space formed by the knife, and then use. The mushrooms, if kept in a dry place in a tin box, will remain good for a considerable time.
Notes
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