Wednesday, May 25, 2011


Meringues, they are light, chewy and melt in your mouth. These mushroom-shaped meringues are a delight! I piped the meringue into two shapes - button tops and stems and then baked them to perfection; almost like a marshmallow but with a crispy outer shell. After the meringues were cooled, I dipped the button tops into a chocolate-orange champagne ganache and attached the stems, followed by a dusting of cocoa. Mmmm, meringues.

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