Technical Stages :

• Fill up an pastry bag with the swiss meringue.
• Lay small balls of meringue on a sheet of baking paper.
• Do the same with the mushrooms. To do this, lay vertical "sausages" of meringue with spiky tops.
• Sprinkle caps and stems with cocoa powder.
• Bake at 100°C or 212°F for 1 hour.
• When finished, let it cool, take out from the paper and keep in a dry place.
• Hollow out the bottom part of the caps with the tip of a knife.
• Fill up the hole with royal icing. Insert a stem in the hole of each cap. The icing acts as a glue. In a few hours it'll be dry and solid.
• Stick well together and leave to dry.
• Uses:
• Decorations for cakes, christmas puddings, desserts...