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Prepare to Pipe the Meringue
(c) 2007 Elizabeth LaBau, licensed to About.com, Inc.
The egg whites should now be properly glossy and stiff, as in the top photograph. Now you are ready to pipe out your mushrooms stems and caps. Spoon the finished meringue into a large pastry bag fitted with a 1/2-inch round tip, or the open end of a coupler. It doesn't matter exactly what you use, you just need the pastry bag to have a large round opening.