Meringue MushroomsDana McFadden
- 3 egg whites
- 1 Cup sifted sugar
- 1/8 teaspoon salt
- 2 teaspoons water
- 1 teaspoon vanilla
Preheat oven to 250°.
Whip egg whites and salt on high speed until stiff [not dry.]
Gradually add 1/2 Cup sugar while beating on slow speed.
Add water mixed with vanilla, alternately with remaining sugar, whipping constantly.
Use pastry bag fitted with plain tip to make caps and stems on greased cookie sheet.
Bake until partially dry. Remove from sheet and put mushrooms parts together while still warm.
Allow to cool, and store in an airtight container.