Glückspilze “Lucky” Meringue Mushrooms

Course: sweet treat Makes: about 20 Prep: 50 mins, plus setting Cook: 45 mins

2 egg whites

140 g (5 oz) caster sugar 80 g (3 oz) dark chocolate ¼ tsp coconut oil

1 tsp unsweetened cocoa powder

1 Heat the oven to 100 deg. C., 210 deg. F., Gas Mark ¼ and line two large baking sheets with non-stick baking parchment.

2 Put the egg whites into the bowl of a free-standing electric mixer fitted with a whisk attachment (or use a mixing bowl and a hand-held electric mixer), and whisk for a couple of minutes on a high speed until stiff peaks form. Reduce the speed and add the sugar one tablespoon at a time, whisking all the while, until fully incorporated and glossy.

3 To make the caps of the mushrooms, spoon 20 teaspoons of the mixture, spaced 2 cm (¾ in) apart, on to one of the prepared baking sheets. Use the back of the spoon to flatten the mounds until they are between 2-3 cm (¾-1¼ in) in diameter, then round off the tops.

4 To make the mushroom stalks, spoon heaped teaspoons of the mixture 2 cm (¾ in) apart on to the second sheet. This time try to lift the spoon up as you do so to create taller (around 3-4 cm

[1¼-1½ in] high) peaks.

5 Bake in the pre-heated oven for 45 minutes. Don’t open the oven door during baking.

6 Once the time is up, turn the oven off and let the meringues cool completely inside the oven. Once the meringues are cooled, put the chocolate and coconut oil into a heatproof bowl set over a small saucepan with a

1 cm (½ in) depth of water in the bottom. Heat on low, then, once the chocolate starts melting, stir until glossy.

7 Spoon chocolate on to the underside of each mushroom cap. The chocolate will act as the glue to hold the stalk in place. While holding a cap in one hand, gently push a stalk into the centre of the chocolate-coated side – you will hear a cracking sound as it breaks through the base of the meringue cap; don’t worry, it’s a good thing as it means they will stick together well. Place cap-side down on the baking sheet and repeat with the remaining caps and stalks.

8 Once the chocolate has set (which will take an hour or so), turn them over on to their stalks (hopefully they will balance) and, using a sieve, dust the tops of the caps with cocoa powder.

9 Stored in an airtight container, these will keep well for about 2 weeks.

With a chewy centre, these meringue mushrooms are delectable on their own, but also make the most adorable “lucky” decorations for a chocolate torte or a Yule log.