Comments on: Meringue Mushrooms

By: The Cookbook Apprentice

The Cookbook Apprentice — Tue, 26 Jan 2010 03:51:12 +0000

These are fantastic and the first time I’ve seen anything like them!

By: Hilary

Hilary — Sun, 17 Jan 2010 07:09:42 +0000

I had mushrooms like that on my 10th birthday cake! My mom had commissioned a specialty baker to make my cake that year. The theme was frogs and she made a little swamp and snuck little water squirting frogs into the fondt and sprinkles!

By: gezelle

gezelle — Wed, 30 Dec 2009 05:50:58 +0000

those. are. incredible. You’ll probably hate me for saying this but I’d like to try it with marshmallows… it wouldn’t take nearly as long at any rate ^_^

By: Ana

Ana — Sun, 27 Dec 2009 19:57:06 +0000

These are beautiful. Great photos. It would be nice to see some photos of the mushrooms in progress. Your description of how to make the stems is a little confusing.

By: Lauren

Lauren — Wed, 23 Dec 2009 15:17:10 +0000

Karen – Using a toaster oven for these may pose a challenge. Is there any way to get consistent, low heat for a long period of time using one? My worry is that toaster ovens are designed to toast, and you actually really need to avoid toasting when making these, what you really want to be doing is dehydrating them and giving them no color/caramelization at all. My other concern with a toaster oven is that your batch would be very small and not worth all that time and effort to yield what would probably be less than one dozen. Hate to sound like Negative Nellie, but because of these concerns, I’d be inclined to say that this might be a recipe that you save for when you have oven access.

By: karen

karen — Wed, 23 Dec 2009 10:43:11 +0000

Also a foot-trafficker from the NYT site. I would love to make these sometime but I haven’t got a “real” oven, only a toaster oven. Any thoughts on how to adjust the baking time accordingly? These would be *impressive* (and tasty!) to show off.

By: debbie

debbie — Tue, 22 Dec 2009 04:48:31 +0000

Ok, saw this on the NYT website and am going to try them for sure to bring to someone’s house for Christmas! They look amazing. Thanks for the dehydrating tip – I’ll have to be extra careful on that front as I’m in Sydney and as it’s the middle of summer (and humid) I may have some issues there.

By: Charles

Charles — Tue, 22 Dec 2009 00:06:10 +0000

Great blog, and congrats on the NYT feature!

By: Allie

Allie — Sun, 20 Dec 2009 16:02:35 +0000

Hi, I made these this weekend with a buche de Noel. Totally loved them, thanks! Here’s mine: http://zuccherodolce.blogspot.com/2009/12/buche-de-noel-holiday-yule-log-and.html

By: Lauren

Lauren — Thu, 17 Dec 2009 19:48:37 +0000

Inane – I’ll be posting some on my flickr page soon, check back for the link.

Leslie – Thank you so so much for helping me give credit to the deserving cook for this recipe! It’s been changed in the post. I’m also happy to know that the mystery of the anonymous frozen white chocolate mousse recipe has also been solved, thanks to you, since I can tell that the photocopies came from the same book.

Ruth – Leslie speaks the truth, no hollowing necessary. The chocolate stands slightly off the meringue, so I just very carefully spread it a little less than to the edge, which gives it that great indented effect.

Leslie – Thanks again for helping out in the comments – I saw questions coming in on my phone while I was at culinary school and I wanted to answer them, but one of the chefs caught me checking my email and subjected me to public humiliation. Appreciate your help!