Fill up an pastry bag with the swiss meringue. Drop a knob of meringue at each corner of a baking sheet.

Stick the baking paper on it. This way it will stick well and won't move during the baking process.

Lay small balls of meringue on the baking paper.

You just did the caps of the mushrooms.

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 (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.

Beware not to pierce through or break them. Fragile!!!

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 and leave to dry.

Keep in a sealed plastic container. Easy and impressive.

#Uses:

Decoration for cakes, desserts, Christmas puddings...