I’m not fond of meringues. Somehow I never taste whatever they’re flavoured with—only egg white, a flavour I’ve always found unpleasant.
I do, however, enjoy making meringue mushrooms. This week I had the pleasure of making a large batch of meringue mushrooms without having to eat any of them.
Two of my husband’s PhD students are graduating, and they gave a celebratory seminar today. Naturally I had to make some mushroom-themed treats (to match their research subjects) for the occasion. Sixty mushroom shaped cookies, two dozen Amanita muscaria cupcakes and 50 meringue mushrooms later I dusted off my hands and stepped out of the kitchen.
The cookies and cupcakes are cute, but it’s those meringue mushrooms that excite me.
I love piping the little stems and caps and dusting them with cocoa powder. I love how they look during their long slow cooking in the oven. I love the crisp-hollow sound they make when you pick them off the baking parchment.
But best of all is the process of gluing the caps to the stems with molten chocolate. Each mushroom seems to come to life—short plump ones, tall thin ones, some that bend or sit wonky on their stems. Each is different and has its own character. There’s something magical about it.
I wish I had more excuses to make meringue mushrooms. I wish I liked eating them. But that’s alright—maybe I appreciate the magic of meringue mushroom making more because it is such a rare treat. (Alternatively, alliteration acts as an attraction?)