Pudding Baking

Poison Mushroom Meringues

Poison Mushroom Meringues
These spooky Halloween meringue treats look fantastic and are easy to make - perfect for decorating with the kids

30 minutes prep, 1 hour, plus cooling time cook

Serves 25-30

Ingredients

3 large eggs

250g caster sugar

Pinch of cream of tartar

Pinch of salt

1 tsp liquid red food colouring (not gel)

50g dark chocolate

1 tsp cocoa, plus extra for dusting

Method

Preheat the oven to 110°C, gas mark ¼ and line 2 solid baking sheets with baking parchment. Fit a large piping bag with a 1.5cm plain nozzle.

Place the egg whites into a medium heatproof glass or ceramic bowl, add the sugar, cream of tartar and a pinch of salt. Set the bowl over a pan of simmering water, not touching the surface.

Whisk for at least 5 minutes or until the sugar has completely dissolved, the mixture is white and warm to the touch. Remove from the heat and continue whisking for 3 minutes or until thick, glossy and white and will stand in stiff peaks.

Spoon just over half the meringue into the piping bag and pipe about 25-30 domes in assorted sizes onto the parchment, to make the mushroom caps. Flatten the pointed peaks with a wet fingertip.

Dip a clean dry pastry brush into the red food colouring and use a finger to flick it over half of the mushrooms.

Scoop the remaining meringue into the piping bag and on another baking sheet pipe 25-30 upright cone shapes in assorted sizes – these will be the stalks of the mushrooms.

Bake the caps and stalks for 1 hour, swapping the trays around halfway through. Remove from the oven and leave to cool completely.

Melt the chocolate in a heatproof bowl over a pan of simmering water or in the microwave. Stir until smooth and remove from the heat.

Using a wooden skewer, make a 3mm hole in the middle of the underside of each mushroom cap. Dip the flat underside of each one in melted chocolate and place back on the parchment.

Place 1 mushroom cap on top of each stalk – you may need to carefully knock the spikey top off the stalks first – positioning the top of the stalk into the hole in the underside of the caps.

Dust the top of the plain mushrooms lightly with cocoa. Sprinkle a tray or serving platter with more cocoa and arrange the mushrooms on top to serve.

Recipe and image courtesy of Waitrose & Partners
Visit website
Great British Food Awards
HOW TO ENTER

More recipes to try

Vegan Fruit Crumble Cake
Pudding Baking Vegan
Vegan Fruit Crumble Cake

20 minutes

No-bake Gingerbread Cheesecake
Pudding Baking
No-bake Gingerbread Cheesecake

1 hour, plus setting time

Serves 12+

Mulled Pear & Pistachio Pavlova
Pudding Baking
Mulled Pear & Pistachio Pavlova

30 minutes, plus cooling and steeping time

Serves 6

Blackcurrant & Elderflower Swiss Roll
Pudding Baking
Blackcurrant & Elderflower Swiss Roll

40 minutes 

Serves 6-8

Easy No-Churn Raspberry Ripple Ice Cream
Pudding
Easy No-Churn Raspberry Ripple Ice Cream

15 minutes, plus 8 hours freezing time

Serves 8

Warm Dulce De Leche Marble Cake
Pudding Baking
Warm Dulce De Leche Marble Cake

20 minutes

Serves 2

Sticky Toffee Treacle Tart
Pudding Baking
Sticky Toffee Treacle Tart

25 minutes, plus soaking time

Serves 10-12

Vegan No-Bake Mango Cheesecakes
Pudding Vegan
Vegan No-Bake Mango Cheesecakes

Serves 12

Great British Food Awards
HOW TO ENTER
Tasting videos
Cooking with kimchi: 3 delicious ideas
Cooking with kimchi: 3 delicious ideas

If you've bought a jar of kimchi but have no clue what do to with it, follow our easy suggestions

5 of the best crisp and drink pairing ideas
5 of the best crisp and drink pairing ideas

Want to get in on the crisp and drink pairing trend, but not sure where to start? Great British Food has some award-winning suggestions