Light, airy protein meringue cookies in the form of champignons are a funny and original dessert for tea, coffee and especially for a festive table. Show me how to make mushroom cookies!
Many people are afraid to mess with bizet and protein cookies in general. And in vain, they are preparing really simply. The main secret is in the tartar, in the store you can find such a white powder with the inscription cream of tartar, this is what it is. It helps to whip the whites into a crisp white foam. One more point. Eggs must be at room temperature to make mushroom cookies, so remove them from the refrigerator beforehand.
Purpose: For lunch / For dinner / For an afternoon snack / For a festive table
Main ingredient: Eggs
Dish: Baking / Desserts / Cookies / Meringues
- Eggs - 2 Pieces
- Sugar or powdered sugar - 0.5 cups
- Tartar - 0.25 Teaspoons
- Chocolate - 100 Grams
- Cinnamon - 1 Pinch
- Cayenne Pepper - 1 Pinch
How to make "Mushroom Cookies"
Beat eggs with granulated sugar (fine, if not, replace with powdered sugar). Add a quarter of tartar powder on the tip of a teaspoon. The proteins should turn into a thick white foam. Transfer them carefully to a baking bag. Place parchment on a baking sheet. Then - squeeze out our future hats and legs. The hats are flatter and rounder, and the legs are taller. At the hats, carefully align the top with your finger so that there is no tail from the baking sack. We bake like a biset - over low heat, in an oven preheated to 120 C. The cookies should harden, become crispy, but not yellow. And you need to bake for a long time. A good oven will provide this. Then, at the legs, carefully cut off the upper tail so that they are even. Melt the chocolate in a water bath, adding cinnamon and optional cayenne pepper. Collect the mushrooms - dip the bottom side of the cap. We will have mushroom "spores", then the leg and glue the two halves.