Egg Whites Icing Sugar Chocolate Meringue Mushroom Recipe

Egg whites: 70 grams
Icing sugar: 95 grams

White vinegar: a few drops

Dark chocolate: 30 grams

White chocolate: 30 grams

1. First, use a food processor to grind granulated sugar into icing sugar.

2. Add the icing sugar to the egg whites.

3. Beat at low speed initially, add a few drops of white vinegar or lemon juice, then continue beating at high speed until stiff peaks form.

4. Transfer the whipped egg whites into a piping bag.

5. Pipe small mushroom caps and elongated stems onto a baking tray.
6. Bake in the oven with 6 cavities.

7. After the baked small mushrooms have cooled, prepare the chocolate and melt it over hot water.

8. Brush a layer of dark chocolate on the underside of the round small mushrooms.

9. Similarly, melt white chocolate and brush a layer of white chocolate over the dried dark chocolate layer.

10. Use a toothpick to draw the folds under the mushrooms.

11. Dig a small hole in the center of each small mushroom, dab some white chocolate on the stem, and stick it into the hole.

12. Sprinkling some cocoa powder on top of the small mushrooms will make them more realistic.

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