1 Meringue Glacée mixture (prepared separately, per companion recipe)
1 Grated chocolate, for sprinkling
Instructions
1. Heat the oven to 200°F (93°C) — a very slow oven — and line one or two baking sheets with parchment paper.
2. Fit a pastry bag with a plain round tube. Fill the bag with the prepared Meringue Glacée mixture.
3. Pipe rounds approximately 1½ inches (4 cm) in diameter onto the prepared baking sheet to form mushroom caps. Pipe separate elongated mounds approximately 1 inch (2.5 cm) tall and ½ inch (1.2 cm) wide to form mushroom stems.
4. Sprinkle the piped caps lightly with grated chocolate.
5. Bake at 200°F (93°C) for 60–75 minutes, until the meringues are firm and dry to the touch, release cleanly from the parchment without sticking, and sound hollow when tapped on the underside. They should remain white to very pale ivory; any yellowing indicates excessive heat.
6. Remove from the oven and allow to cool completely on the baking sheet, approximately 15–20 minutes.
7. Using a small paring knife or skewer, gently hollow a small indentation in the flat underside of each cap. Press the pointed tip of a stem into the indentation to attach. Serve assembled.
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