Mushroom Meringue

Mushroom Meringue

1. Add a few drops of lemon juice to the egg whites, add 1/3 of the icing sugar, and when there are dense bubbles, add 1/3 of the icing sugar

2. When the volume is a little swollen and white, add the remaining icing sugar and continue to beat with a whisk for 3 or 4 minutes until it is dry and foamy. Don’t beat it.

3. Sift the milk powder and starch evenly into the meringue

4. Use a spatula to stir evenly from the bottom up, just a few times. If it is very thin after mixing, it means that the mixing is too much

5. Put the meringue into the piping bag with the piping mouth

6. Squeeze the meringue onto a baking sheet covered with a high-temperature linoleum, squeeze out the round and pointed mushroom shanks

7. Flatten the small sharp corners on the top of the circle with your fingers. You can make your fingers get wet before you operate

8. Put it in the lower part of the oven that has been preheated at 100 degrees in advance, and bake for about 55 minutes

9. After baking, take out the meringue and poke a small hole in the bottom of the circle with a toothpick

10. Spread the melted chocolate (white or black chocolate) on the bottom, stuff the tip of the mushroom shank a little, and wait for it to solidify

11. You can sprinkle a little cocoa powder on the surface, or you can do it without sprinkling