“Meringue Mushrooms” ?!?
I was almost too nauseated to click and see!
But thank goodness the recipe does not, in fact, call for mushrooms. Now all I have to worry about is finding non-urban stuff like parchment paper and cream of tartar. I just think if things will be mushrooming around here they’ll have to depend on a nonstick cookie sheet and ordinary baking powder …
For verisimilitude, though, I’m leaning toward real New York State mushrooms (shelf fungus) for that fallen Bûche. I just don’t know how any pastry bag known to humankind can produce one! Maybe just a creative pour … .
Mushrooms in meringue would be gross. The cake fell?
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