FROSTED FRUITCAKE WITH MERINGUE MUSHROOMS
This is fruitcake reinvented: Meringue mushrooms sprout from the cake's surface, which is untraditionally covered with snowy white frosting.
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes 1 ten-inch cake
Number Of Ingredients 17
Steps:
- Preheat oven to 300 degrees. Coat a 10-inch springform pan with cooking spray. Line bottom with parchment paper, and spray parchment; set pan aside. In a medium bowl, toss apricots, figs, and dates with liqueur; set aside. In another bowl, whisk together flour, baking powder, and salt, and set aside.
- In the bowl of an electric mixer fitted with the paddle attachemnet, cream together butter and sugars on medium speed until light and fluffy. Add the eggs one at a time, beating after each until incorporated. Beat in honey and vanilla. Add flour mixture, and beat until mixture is just combined. Stir in dried fruit mixture and hazelnuts.
- Spread the batter in prepared pan, and bake until a cake tester inserted in center comes our clean, about 1 1/4 hours; if cake starts to brown too quickly, cover loosely with foil. Remove cake from oven; transfer to a wire rack, and let cool in pan 30 minutes. Remove ring from cake, and let cool completely.
- Spread frosting over cake, smooting top and creating swirls on side. Decorate top with meringue mushrooms.
MERINGUE MUSHROOMS
These take a bit of work and time, but are spectacular. They are highly prized for Christmas gift-giving! As with other meringue recipes, these should only be made on a dry day. You will need a pastry bag with a plain tip. If you can save some green plastic berry baskets from the summertime, these mushrooms look totally realistic placed in them.
Provided by Holly Wilkins
Categories World Cuisine Recipes European French
Time 1h45m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.
- In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar, salt, and vanilla. Continue whipping until the whites hold soft peaks. Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
- Place a round tip into a pastry bag, and fill the bag half way with the meringue. To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes. Dust the mushroom caps lightly with cocoa using a small sifter or strainer.
- Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. Set aside to cool completely. Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.
- Poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate, and press lightly into the hole. When the chocolate sets, they will hold together. Repeat with remaining pieces. Store at room temperature in a dry place or tin.
Nutrition Facts : Calories 38.7 calories, Carbohydrate 7.1 g, Fat 1.3 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 0.7 g, Sodium 21.9 mg, Sugar 5.6 g
MERINGUE MUSHROOMS
Steps:
- Combine egg whites with cream of tartar in bowl of an electric mixer. Beat on medium speed until soft peaks form. Gradually sprinkle in sugar, beating at high speed until mixture is very stiff and dull looking.
- Scrape meringue mixture into pastry bag. Pipe round, button shapes to make mushroom "caps". Pipe pointed "kiss" shapes about one inch tall to make "stems". Dust with cocoa. Bake two hours in 200 degree oven until crisp and completely dry. Assemble the mushrooms: Place chocolate in a small bowl. Set bowl in a skillet of barely simmering water. Immediately turn off heat and stir chocolate until melted and smooth. Spread a little melted chocolate on the flat side of each meringue mushroom "cap". Use a sharp knife to cut off and discard the pointed ends of meringue "stems". Attach stems to caps while chocolate is still soft. Set assembled mushrooms aside until the chocolate has dried and caps and stems are "glued" together. Meringue mushrooms may be made 3-4 weeks in advance and stored in an airtight container.
MERINGUE MUSHROOMS
This is Martha Stewart's recipe for making beautiful little mushrooms to adorn a buche de noel--or just to make because they are so pretty. Don't make these on a rainy or damp day. Originally posted here by Mean Chef.
Provided by Chef Kate
Categories Dessert
Time 2h30m
Yield 20-30 serving(s)
Number Of Ingredients 6
Steps:
- Fill a medium saucepan 1/4 full with water.
- Set over medium heat; bring water to a simmer.
- Combine egg whites, sugar, and cream of tartar in the bowl of an electric mixer and place over saucepan.
- Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes.
- Rub the mixture between fingers to test.
- Transfer bowl to mixer stand, and whip, starting on low speed and gradually increasing to high, until meringue is cool and stiff glossy peaks form, about 10 minutes.
- Add vanilla; mix until combined.
- Use immediately.
- Place Meringue in an 18-inch pastry bag fitted with a large 3/4 inch round tip.
- Line 2 baking sheets with parchment paper.
- Pipe meringue, forming domes 1 to 2 inches in diameter.
- Pipe a stem shape for each dome.
- Place baking sheets in oven for 1 hour, reduce heat to 175 degrees F and continue baking until meringues are completely dry to the touch, but not browned, 45 to 60 minutes more.
- Fill a medium saucepan 1/4 full with water.
- Set over medium heat, and bring water to a simmer.
- Place bittersweet chocolate in a heatproof bowl, and set over simmering water.
- Turn off heat; stir occasionally until completely melted.
- Using an offset spatula, spread bottoms of domed meringues with chocolate; let sit at room temperature.
- Place white chocolate in a heatproof bowl, and set over simmering water.
- Turn off heat; stir occasionally until completely melted.
- Allow to cool slightly.
- Spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the cap to the edges.
- Let set in a cool, dry place.
- Poke a small hole in the center of each mushroom cap using a paring knife.
- Dip the pointed end of each of the mushroom stems in melted white chocolate, and insert into hole in center of cap.
- Allow to set.
- Meringue mushrooms should be kept in an airtight container in a cool, dry place.
Nutrition Facts : Calories 65.4, Fat 1.4, SaturatedFat 0.8, Cholesterol 0.6, Sodium 14.8, Carbohydrate 12.6, Sugar 12.6, Protein 1
FRUITCAKES WITH MERINGUE MUSHROOMS
Inspired by the time-honored specialty cakes of Christmas, these down-scaled versions are studded with mixed dried fruits and nuts and flavored with spirits. Once baked, they are blanketed with billowy frosting and topped with another familiar holiday treat, meringue mushrooms. In place of the apricots, figs, and dates used here, you may substitute other fruits, such as dried pineapple or candied citrus peel. Just be sure to purchase good-quality fruits from a store with a high turnover (avoid supermarket varieties sold as "mixed candied fruit") and use kitchen shears to cut the fruit into uniform pieces.
Yield makes 12
Number Of Ingredients 17
Steps:
- Preheat oven to 300°F. Line a standard muffin tin with paper liners. Toss apricots, figs, and dates in a bowl with the liqueur. In another bowl, whisk together flour, baking powder, and salt.
- With an electric mixer on medium-high speed, cream butter and both sugars until pale and fluffy. Add eggs, one at a time, beating until each is incorporated and scraping down sides of bowl as needed. Beat in honey and vanilla. Add flour mixture, and beat until just combined. Fold in fruit mixture and hazelnuts by hand.
- Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tin halfway through, until a cake tester inserted in centers comes out clean, about 30 minutes (if cupcakes start to brown too quickly, tent loosely with foil). Transfer tin to a wire rack to cool completely before removing cupcakes.
- To finish, use an offset spatula to spread cupcakes with frosting. Dust meringue mushrooms with cocoa and place on top of cupcakes just before serving.
COCOA MERINGUE MUSHROOMS
For a crop of "mushrooms" in realistic hues, we tinted some of the meringue with varying amounts of cocoa. Use these to create our Frosted Fruitcake or our Meringue Mushrooms Wedding Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 3 dozen
Number Of Ingredients 4
Steps:
- Preheat oven to 200 degrees. Line rimmed baking sheets with parchment paper; set aside. Divide meringue among three small bowls. Set one aside. Fold 1 tablespoon cocoa into the second portion, and 2 tablespoons cocoa into the third portion. Place each portion in an 18-inch pastry bag fitted with a large round 1/2-inch tip. Pipe domes, 1/2 inch to 2 inches in diameter, onto prepared baking sheets, and flatten the tips with a damp forefinger. Pipe stems onto baking sheets, making one to go with each "cap."
- Bake the meringue shapes in the upper and lower thirds of the oven, rotating baking sheets halfway through, 1 hour; reduce oven temperature to 175 degrees. Continue baking until completely dry to the touch but not browned, 45 to 60 minutes.
- Melt bittersweet chocolate in a small heatproof bowl over a pan of simmering water, stirring occasionally. Using a small offset spatula, spread bottoms of caps with a thin layer of dark chocolate, and let set. Melt white chocolate in another heatproof bowl set over a pan of simmering water. Let cool until thickened, and spread over dark chocolate. Use a toothpick to draw lines through the chocolate from the center to edge of caps; let set.
- Using a paring knife, make a small hole in center of each coated cap. Dip one end of each stem in remaining white chocolate, and insert into a hole; let set.
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