Meringue Mushroom for Buche de Noel (Yule Log)

Directions

1. 1
   Add some of the granulated sugar to the egg white in several batches.
2. 2
   Whip into a hard meringue.
3. 3
   Mix in the powdered sugar with a rubber spatula.
4. 4
   Put the mixture into a pastry bag fitted with a circular nozzle (about 1 cm), and pipe.
5. 5
   If the piped mixture is pointy, touch with a damp hand to flatten.
6. 6
   The mixture is very springy.
7. 7
   Mushroom stems.
8. 8
   Don't make them too long, so they look cute.
9. 9
   Sprinkle cocoa powder on the mushroom caps.
10. 10
    Bake in a preheated oven at 250F/120C for 70 minutes.
11. 11
    Poke from the bottom of the mushroom cap with a cooking chopstick etc.
12. 12
    to make a round hole.
13. 13
    Insert the stem to the hole.
14. 14
    It's ready to serve now!