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Meringue Mushrooms

These sweet meringue cookies take the shape of mushrooms to make the cutest Meringue Mushrooms. Perfect for decorating a Christmas Yule Log Cake, or for any woodland themed dessert.

Prep Time
30 mins
Cook Time
1 hr
Total Time
3 hrs 30 mins
Servings: 40 mushrooms
Calories: 18 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 large egg whites
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • Dash of Salt
  • 2/3 cup granulated sugar
  • 2 tablespoons chocolate chips
  • cocoa powder for dusting

Instructions

    Cup of Yum
  1. Preheat the oven to 200ºF. Line 2 baking sheets with parchment paper.
  2. Place the egg whites in the bowl of a stand mixer. Add the vanilla extract, cream of tartar, and salt.
  3. Turn the mixer to high speed and let it mix until foamy. Once foamy, start adding in the sugar, 1 tablespoon at a time, while the mixer is still on. Keep beating until the mixture forms very stiff, glossy peaks, about 5 minutes.
  4. Transfer the mixture to a piping bag that is fitted with an Ateco 804 or Wilton 2a tip. (You can do this without a tip by just cutting the corner of the bag, but I find it is much harder to shape the meringues without a tip.) You may also need to do this in batches, depending on how big your piping bag is.
  5. On the prepared baking sheets, pipe an equal number of stems and mushroom caps. For the stems, the base should be about 1/2” wide and taper up to a point. For the caps, they should be a dome about 1 1/4” in diameter. If there is a point on top of the domes, you can use a wet fingertip to smooth it out. You should get anywhere between 30-45 stems and mushroom caps, depending on the size that you make them.
  6. Transfer the baking sheets to the oven and cook, without opening the oven, for one hour. Turn off the oven and let them sit, (again, without opening the oven), until they are completely cooled. I like to leave them in the oven overnight, but they should be cool in a couple of hours.
  7. When ready to assemble, turn all of the caps upside down, so the flat side is up. Use a small paring knife to carefully make a hole in the flat side of each mound.
  8. Melt the chocolate chips until smooth. Dip the pointed end of a stem into the chocolate, then gently press that into the small hole in the cap. Hold it for a few seconds until the chocolate has set. Place the mushroom back on the baking sheet for the chocolate to continue to harden.
  9. Once all of the mushrooms are assembled, dust them with cocoa powder.

Notes

  • Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutritional information is based on 40 mushrooms.

Nutrition Information

Serving 1mushroom Calories 18kcal (1%) Carbohydrates 4g (1%) Protein 0g (0%) Fat 0g (0%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 8mg (0%) Fiber 0g (0%) Sugar 4g (8%)

Nutrition Facts

Serving: 40mushrooms

Amount Per Serving

Calories 18

% Daily Value*

Serving 1mushroom
Calories 18kcal 1%
Carbohydrates 4g 1%
Protein 0g 0%
Fat 0g 0%
Saturated Fat 0g 0%
Polyunsaturated Fat 0g 0%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 8mg 0%
Fiber 0g 0%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.