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.
CHEWY FRUITCAKE MERINGUES
Light-as-a-feather on the outside and chewy on the inside, these meringue snowballs take their flavor cues from a holiday classic: fruitcake. The heavenly cookies are studded with Luxardo cherries, dried pineapple, candied citrus, and buttery hazelnuts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h50m
Yield Makes about 30
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread hazelnuts in a single layer on a rimmed baking sheet; toast until golden and fragrant, 12 to 14 minutes. Let cool slightly; chop.
- Reduce oven temperature to 250 degrees. Combine egg whites and sugar in the bowl of a mixer set over a pot of simmering water (do not let bottom touch water). Whisk until eggs are foamy and sugar dissolves (mixture should feel smooth and warm to the touch when rubbed between your fingers). Transfer to mixer fitted with the whisk attachment, add cream of tartar, and beat on high speed until stiff, glossy peaks form, 7 to 9 minutes.
- Combine hazelnuts, fruits, and candied citron and peel in a bowl. Fold maraschino syrup and all but 1/4 cup of fruit-nut mixture into meringue. Drop heaping tablespoons of meringue mixture onto 2 parchment-lined baking sheets, 1 inch apart. Top with remaining fruit-nut mixture.
- Bake, rotating sheets and rack positions halfway through, until meringues have darkened slightly and are tacky on surfaces but no longer sticky, 1 hour to 1 hour, 10 minutes. Turn oven off (do not open door); let cool in oven until dry and crisp on outsides, at least 2 hours and up to 1 day. Serve, or store in an airtight container at room temperature, between sheets of parchment, up to 5 days. Lightly dust with confectioners' sugar before serving.
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
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.
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.
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.
MERINGUE MUSHROOMS
Use this recipe to make our Buche de Noel.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough to decorate one Buche de Noel
Number Of Ingredients 6
Steps:
- Heat oven to 225 degrees. Line a baking sheet with parchment paper, and set aside.
- In a small saucepan, heat sugar and 1/2 cup water over low heat until sugar dissolves. Bring to a boil; cook until liquid reaches 248 degrees (hard-ball stage) on a candy thermometer.
- Meanwhile, in the bowl of an electric beater fitted with the whisk attachment, whip egg whites on low speed until soft peaks form. Increase speed to high, and add hot syrup in a steady stream, beating constantly. Continue beating until cool and stiff, about 5 minutes. Beat in vanilla. Fold in cocoa powder.
- Spoon meringue into a large pastry bag fitted with a coupler and large plain tip. Pipe meringue onto prepared baking sheet to form 2-inch domes. Pipe a separate stem shape for each dome.
- Sprinkle cocoa powder lightly over meringues. Bake until dry, about 2 hours. Store in an airtight container until ready to use.
- To assemble mushrooms, melt chocolate in a double boiler or in a heat-proof bowl set over a pan of simmering water. Trim off points from tops of stems. With a small offset spatula, spread chocolate on underside of a cap and place trimmed end of stem into center of cap. Place mushroom, stem side up, in an egg carton to harden. Repeat with remaining mushrooms; refrigerate until set.
CREMINI MERINGUE MUSHROOMS
Provided by Gina Marie Miraglia Eriquez
Categories Chocolate Dessert Bake Christmas Christmas Eve Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 25 meringue mushrooms
Number Of Ingredients 9
Steps:
- Heat oven to 200°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
- Beat egg whites with cream of tartar and salt in bowl of stand mixer on high speed until they just hold soft peaks. Beat in sugar, 2 tablespoons at a time, beating well after each addition, and continue to beat at high speed until meringue is very stiff, about 2 minutes. Beat in vanilla and beat again until very stiff.
- Sift cocoa over meringue, and fold it in gently but thoroughly.
- Spoon meringue into a pastry bag fitted with tip. Holding bag vertically, about 1/2 inch above baking sheet, pipe meringue into 25 mounds, ranging in size from about 1 1/2 to 2 inches in diameter, to resemble mushroom caps.
- Still holding pastry bag vertically, pipe remaining meringue vertically into 25 "stems," 1 1/4- to 1 1/2 -inch-long lengths (make different lengths), making each base about 1 inch in diameter and tapering top end by pulling up on bag. (Pipe extra caps and stems with any remaining meringue in case of breakage.)
- With a finger dipped in water, gently tamp down any peaks of meringue on caps to make a smooth mushroom cap.
- Bake, switching position of sheets halfway through, until mushrooms caps are crisp and firm to touch, about 1 hour 45 minutes.
- Turn off oven, then leave meringues in oven, with door closed, 30 minutes to dry. Slide parchment with meringues from baking sheets onto racks to cool. Cool completely.
- With tip of a sharp paring knife, cut a small hollow the diameter of the tapered top of mushroom "stem" in center of the underside (flat side) of each mushroom cap.
- Spread chocolate generously over flat bottom of a cap with offset spatula or back of spoon, then insert narrow end of stem. Let cap rest, stem end up, on a tray or baking sheet. Attach remaining stems to remaining caps, and let stand, stem ends up, at cool room temperature until chocolate is set, about 1 hour.
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MERINGUE MUSHROOMS RECIPE – BAKING LIKE A CHEF
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Reviews 16Category CookiesCuisine FrenchTotal Time 1 hr 30 mins
- Preheat the oven to 210 F/100 C. To make the meringue, place egg whites in the bowl of a stand mixer or in a metal bowl to use an electric mixer. Add powdered (icing) sugar and combine. Put the bowl over the bain-marie and beat egg whites with a hand whisk until foamy. When the mixture is hot, remove the bowl from the heat and beat, using a stand or an electric mixer, until the meringue is cooled completely. Once it is ready, use the meringue immediately.
- Place the meringue in a pastry bag fitted with a round tip 1/2" (12 mm). Pipe 4 meringue dots in the corners of a baking sheet and place parchment paper. It will fix the paper during pipping and baking.
- To pipe the meringue stems, hold the pastry bag perpendicular to the baking sheet. Start piping gently, forming a stem's base, then lift the bag while squeezing. Make sure to make the pointed end by pulling up the bag.
- For the mushroom caps, keep holding the piping bag perpendicular to the baking sheet and smoothly squeeze the bag. Push the meringue into a plain round shape. Once the perfect shape is obtained, stop squeezing and slowly remove the bag off to the side to avoid creating a peak on top. If needed, use a lightly moistened finger to flatten the spike of the meringue dome.
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