Comments on: Meringue Mushrooms

By: Whitney

Whitney — Sat, 08 Oct 2011 18:11:01 +0000

I glue my mushrooms the opposite way, by hollowing out a little dent in the bottom of the cap and dipping the stem into the chocolate. It’s better if the stem has a little point, the crushed meringue blends with the chocolate and makes a super-glue. Love the idea of coco on top…Making tonight!

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