Cardamom Meringue Mushrooms
SERVES 24
INGREDIENTS:
Why cardamom you ask? Because it tastes like flowers smell! Who can argue with that?!

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2 Egg Whites, at room temperature
¼ tsp. Cream of Tartar
½ Cup Superfine White Sugar
1 tsp. Ground Cardamom
Powdered Cocoa for dusting
View Details for Cardamom Meringue Mushrooms
Method:
 -Whip egg whites until foamy. Add the cream of tartar, cardamom, and sugar and whip until very stiff and glossy. Reserve ¼ Cup for later use.
-Line baking sheets with parchment paper. For the caps, pipe 2” rounds that are 1” tall. For the stems pipe cones that are 1” high.
-Bake at 250F for one hour. With a sharp knife, make a little hole in the bottom of each cap the same diameter as the stems you’ve made. With the reserved meringue, pipe a little “glue” in the hole and fit the stem inside. Bake for 15 more minutes until very dry. Dust with cocoa for garnish.
 
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