Meringued Mushrooms

Ingredients for Meringued Mushrooms :

	1 Fill up an pastry bag with the swiss meringue. Drop a knob of meringue at each corner of a baking sheet.
	2 Stick the baking paper on it. This way it will stick well and won't move during the baking process.
	3 Lay small balls of meringue on the baking paper.
	4 You just did the caps of the mushrooms.
	5 Do the same with the mushrooms. To do this, lay vertical "sausages" of meringue with spiky tops.
	6 Sprinkle caps and stems with cocoa powder.
	7 Bake at 100°C (212°F) for 1 hour.
	8 When finished, let it cool, take out from the paper and keep in a dry place.
	9 Hollow out the bottom part of the caps with the tip of a knife.
	10 Beware not to pierce through or break them. Fragile!!!
	11 Fill up the hole with royal icing.
	12 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.
	13 Stick well and leave to dry.
	14 Keep in a sealed plastic container. Easy and impressive. #Uses: Decoration for cakes, desserts, Christmas puddings...