Meringue Mushrooms
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5
18 reviews
Excellent
Meringue Mushrooms
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Meringue Mushrooms are light, crisp meringue treats shaped to resemble mushroom stems and caps. Egg whites are whipped with sugar and cream of tartar until glossy, then piped into stem and cap shapes before low-temperature baking until dry and firm. Dark chocolate is melted for assembly, and cocoa powder dusts the finished mushrooms for a natural, earthy look.
Description
This Meringue Mushrooms recipe uses room temperature egg whites beaten with cream of tartar to stabilize the mixture. Sugar is added gradually, and whipping continues until the meringue is stiff and glossy, suitable for piping. The meringue is piped into individual mushroom stems and caps on a parchment-lined baking sheet. Baking at a low temperature of 250°F for about 1.5 hours dries the meringues to a crisp texture that easily releases from the paper. After cooling, small dark chocolate bits are melted and used to assemble the mushrooms, with a dusting of cocoa powder to mimic the natural cap texture and color. These edible mushrooms serve well as decorative elements for desserts or festive treats.
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Ingredients
meringue
- 2 egg at room temperature, white
- 1/2 cup granulated sugar
- 1/8 tsp cream of tartar (for stability)
- 1/2 tsp vanilla extract (optional) or almond extract
assembly
- 2 ounces dark chocolate chopped
- cocoa powder for dusting
Instructions
- Preheat oven to 250F and line a baking sheet with parchment paper.
- In the (clean and grease free) bowl of a stand mixer with the whisk attachment, beat the egg whites and the cream of tartar until they start to get foamy.
- Then, with the mixer running on medium-high speed, slowly add the sugar, about a spoonful at a time, allowing each spoonful to get mixed in for 30 seconds or so before adding more.
- Continue whipping on high speed until the meringue is glossy and stiff peaks form (about 5-7 minutes)
- Scoop the meringue into a piping bag fitted with a large, plain piping tip. I used a Wilton 1A tip.
- Pipe "stems" by slowly lifting up the piping tip and releasing so that you have a short cylinder, pointy tips are ok.
- Pipe "mushroom caps" by piping small circles and gently flattening down any tips that form with your finger.
- Bake for 1 hour and 30 minutes. The meringues should release from the paper easily and be firm to the touch. Allow to cool before assembling.
- To assemble the mushrooms, melt the chocolate in a double boiler or the microwave using short bursts. Stir until smooth.
- With a small knife, gently carve a small hole into the underside of the meringue mushroom caps, being careful not to poke all the way through the caps.
- Place a little bit of melted chocolate in the hole on the underside of the mushroom caps, and gently spread a little more chocolate over the whole flat underside of the mushroom caps, if desired. Insert the stems into the little holes to create your mushrooms.
- Set the finished cookies upside-down until the chocolate has hardened.
- Finally, lightly dust the mushroom caps with a little bit of cocoa powder.
- Serve on a plate with tea or after dinner coffee, or carefully place in a basket for gift giving. Be careful, the cookies are fragile.
Notes
- A large plain piping tip, such as Wilton 1A, is ideal for shaping stems and caps.
- Ensure the mixing bowl and whisk are clean and free of grease to achieve proper meringue peaks.
- Bake at a low temperature for a long time to dry the meringues without browning.
- Use room temperature egg whites to help achieve maximum volume.
Nutrition Information
Show Details
Serving
1cookie
Calories
48kcal
(2%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
0.04g
(0%)
Monounsaturated Fat
0.5g
(3%)
Trans Fat
0.001g
(0%)
Cholesterol
0.1mg
(0%)
Sodium
7mg
(0%)
Potassium
36mg
(1%)
Fiber
0.4g
(2%)
Sugar
7g
(14%)
Vitamin A
1IU
(0%)
Calcium
3mg
(0%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 48 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 48kcal | 2% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 0.04g | 0% |
| Monounsaturated Fat | 0.5g | 3% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 7mg | 0% |
| Potassium | 36mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 7g | 14% |
| Vitamin A | 1IU | 0% |
| Calcium | 3mg | 0% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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