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Meringue Mushrooms

Reviewed: Jan. 2, 2010
This is my first review ever but I felt the need to write one after this recipe won me the most creative cookie award at a Christmas cookie exchange. One thing that I did a little differently was to use a Martha Stewart suggestion to heat the sugar and 1/2 cup water over low heat until the sugar dissolves and then bring to a boil cooking until the mixture reaches 248 degrees.(hard-ball stage) on a candy thermometer. That way I didn’t have any problems getting the sugar to dissolve when I added it to the egg whites. I also found that I had to turn the oven off after two hours and just let the meringue sit in the oven for hours (one batch I left overnight) until it was hard (which could have been because it was raining when I made the meringue). I also waited until after they were cooked to add the cocoa. I just used my finger to smudge the cocoa over the top and stems. I used canned chocolate frosting to coat the underside of the top and to connect the stem to the top. Everyone raved about them at the cookie exchange! Don’t be scared . . I never made meringue before and it was really easy.
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