Page 156 - 2016TOHCookbook

Meringue Mushrooms
Roland Mesnier
ROLAND MESNIER was hired in 1979 by First Lady Rosalynn Carter to be the White House’s executive pastry chef. By the time he left in 2005, he had become the longest tenured chef ever to serve there—26 years. Roland has won many accolades in his career including 18 gold medals for his pastry creations in competitions around the world. He is the author of four books, including All The Presidents’ Pastries: Twenty-Five Years in the White House.
INGREDIENTS
Makes about 24 mushrooms
1 cup granulated sugar
1 cup confectioners’ sugar
1 1⁄2tablespoons all-purpose flour
4 large egg whites, at room temperature Unsweetened cocoa powder, for dusting
PREPARATION
1. Position the oven racks in the top and bottom thirds of the oven, and preheat oven to 275°F. Line two baking sheets with parchment paper.
2. Sift 1⁄2 cup of the granulated sugar, the confectioners’ sugar and the flour together into a bowl. Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high speed until the egg whites just begin to hold soft peaks. With the mixer still on high, slowly add the remaining 1⁄2 cup granulated sugar in a slow, steady stream. Whisk until the meringue holds stiff peaks. Use a rubber spatula to fold in the flour mixture, taking care not to deflate the meringue.
3. Fit a pastry bag with a large plain tip and fill it with the meringue. Pipe stem shapes onto the prepared baking sheets by holding the bag perpendicular to the baking sheet, squeezing and pulling up about 1 inch. Release the bag before pulling the tip away from the meringue.
4. Bake the stems until they are partially dry, 30 to 40 minutes.
5. Line another baking sheet with a damp kitchen towel and cover the towel with a sheet of parchment, dabbing a little meringue on the underside corners of the parchment to affix it to the towel. (The towel will keep the bottom of the mushroom caps moist and sticky and the insides chewy rather than hard.)
PAGE 142 | UMASS DINING