Figure 38.
Holding bag about ¹/₄ inch above paper, pipe 30 rounds of varying sizes to form mushroom caps. Keep the tip steady as the meringue flows into a round shape, stopping the pressure when the desired size is reached. To release the meringue without making a point, turn the tip clockwise and lift the bag straight up. If pointed tip forms, dip finger into a bowl of cold water and gently smooth the top of the cap to remove the tip.