How To Make: Meringue Mario Mushrooms

[Meringue Mario Mushrooms (This recipe makes about 24~26 mushrooms)]
- 2 egg whites (Room temperature)
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup white sugar (or powder sugar if you have any)
- marshmallow
- vanilla extract (if you have any)
- red food coloring (green for 1up mushroom)
- chocolate (baking chocolate is preferred, but you can just use a normal bar chocolate bar)
- white icing
- a round tip with a pastry bag (or gallon size Ziplock bag)
- toothpick

1. Preheat the oven to 200 degrees F. Put parchment paper (or aluminum foil) on a baking sheet.

2. Put egg whites in a metal or glass bowl, and whip it until it’s foamy.



3. Add cream of tartar, and salt (and vanilla extract if you have any) and keep whipping.

4. When the whites hold soft peaks, gradually add sugar (make sure you don’t let sugar sink to the bottom) and whip it until the whites are very stiff and shiny.

5. Add about ten drops of red or green food coloring.

6. If you have a pastry bag, place a round tip into the bag, and fill the bag half way with the meringue. If you don’t have a pastry bag, put the meringue into a gallon size Ziplock bag and cut the corner of the bag right before you use it.



7. Squeeze the meringue on the parchment paper. Hold the bag close to the paper, and squeeze the meringue out until the meringue is about 2 inch in diameter, then slowly pull it upwards while squeezing. There will be peaks on the top, so gently push it down with a wet finger.

8. Put it in the oven and bake it about an hour. (or until the meringue is dry)

9. When the meringue is done, put a little bit of chocolate in a bowl and microwave. (Be careful not to burn it!)

10. You can either…
- Dip the tip of marshmallow in the melted chocolate and put the meringue on top.
- Or if you don’t have enough chocolate, slice the top of marshmallow and stick it under the meringue.



11. Use a toothpick to draw the melted chocolate for the eyes.

12. Put the meringue on the top of marshmallow.



13. Put dots using icing on the meringue.