Meringue Mushrooms

Published November 17, 2006.

Why this recipe works:

We wanted a recipe for a showcase roulade, with a velvety texture and a not-too-sweet chocolate flavor. Our best roulade recipe used bittersweet or semisweet chocolate for maximum chocolate flavor, six eggs, and a combination of cocoa and flour for structural support. We found that unmolding… read more

We wanted a recipe for a showcase roulade, with a velvety texture and a not-too-sweet chocolate flavor. Our best roulade recipe used bittersweet or semisweet chocolate for maximum chocolate flavor, six eggs, and a combination of cocoa and flour for structural support. We found that unmolding the cake onto a kitchen towel rubbed with cocoa powder prevented sticking and that rolling the cake up while it was warm with the towel inside, cooling it briefly, and then unrolling it resulted in a cake that retained its rolled memory and was easily filled and rolled later on. Meringue mushrooms turn this cake into a holiday Yule log.

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Makes about 30

If the caps and stems become soggy during storage, crisp them in a 200-degree oven for 30 minutes before assembling the mushrooms.

Ingredients

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