Raspberry Marzipan Mushrooms?
Whether you are making our stumplike layer cake, a more traditional buche de Noel, or even holiday cupcakes, there’s a wide variety of lovely options for woodland garnishes. Any of the whimsical toppers on this page (some homemade, some store-bought) would make a lovely finishing touch.
See More: Quick, One-Pot Meal Ideas To Feed the Whole Family
MAKE: Sugared Rosemary Sprigs (above)
When you need snow-covered mini trees for cake decorations, try these sweet herb sprigs. To make sugared rosemary sprigs, brush washed sprigs with a glaze of one egg white from a large egg, thinned with a tablespoon of water, then coat in superfine sugar, and let dry.
…
MAKE: Chestnut-and-Marzipan Acorns
Smooth a little marzipan over chestnuts, pinching with your fingers to make peaked tops.
…
MAKE: Meringue Mushrooms
A fanciful confection you can eat as a mini cookie, and just the right decoration for a buche (or birch) de Noel.
2 ounces bittersweet chocolate, chopped
2 ounces white chocolate, chopped
1. Heat oven to 200 degrees. Place Swiss meringue in an 18-inch pastry bag fitted with a large 3/4-inch round tip. Line two baking sheets with parchment paper. Pipe meringue, forming domes 1 to 2 inches in diameter. Pipe a stem shape for each dome. Bake for 1 hour; reduce heat to 175 degrees, and continue baking until meringues are completely dry to the touch but not browned, 45 to 60 minutes more.
2. Fill a medium saucepan one-quarter full with water. Set over medium heat, and bring to a simmer. Place bittersweet chocolate in a heat-proof bowl, and set over simmering water. Turn off heat; stir chocolate occasionally until completely melted. Using an offset spatula, spread bottoms of domed meringues with chocolate; let sit at room temperature.
3. Place white chocolate in a heat-proof bowl, and set over simmering water. Turn off heat; stir chocolate occasionally until completely melted. Allow to cool slightly. To create mushroom gills, spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the cap’s underside to the edges. Let set in a cool, dry place.
4. Poke a small hole in the center of each mushroom cap using a paring knife. Dip the pointed end of each of the mushroom stems in melted white chocolate, and insert into hole in center of cap. Allow to set. Meringue mushrooms should be kept in an airtight container in a cool, dry place.
…
MAKE: Raspberry-and-Marzipan Mushrooms
Roll balls of marzipan into stem shapes; place a raspberry on each.
More from Martha Stewart:
20 Classic Comfort Food Recipes from Martha Stewart
36 Dinners You Can Make in Just 15 Minutes!
42 Slow-Cooker Recipes Worth the Wait
These Pretty (and Delicious!) Holiday Cookie Recipes Are Perfect for Gifting
27 Easy Party Food Ideas You Can Make in a Pinch
