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Meringue Mushrooms Recipe

These awesome sweet meringue mushrooms are an easy-to-make fun snack to eat or can be used as a decoration on any of your baked goods.

Prep Time
25 mins
Cook Time
25 mins
Servings: 30
Course: Dessert
Cuisine: French , American

Ingredients

  • 3 egg whites
  • ¼ tsp cream of tartar
  • ¾ cup fine sugar
  • ½ cup melted dark or milk chocolate
  • 1 tablespoon cocoa powder

Instructions

    Cup of Yum
  1. Preheat the oven to 250°.
  2. Add the egg whites and cream of tartar to the bowl of a stand mixer along with the whisk attachment and whisk medium speed using the whisk attachment until soft peaks have formed, which takes about 3-4 minutes.
  3. Next, turn the speed to medium-high and slowly add in the sugar until it is mixed in, which takes about :30 to :45 seconds to pour in.
  4. Turn the speed to high and whisk for 2 to 3 minutes or until stiff peaks have formed.
  5. Transfer the meringue to a large piping bag with a ¼” to ½” round tip.
  6. Use half of the meringue to make round dollops using a circular motion onto a cookie sheet tray lined with parchment paper. They should have the diameter of a silver dollar about be about a ½ to ¾” in height.
  7. Next, use the remaining meringue to make the mushrooms stems by squeezing the piping bag onto a cookie sheet tray lined with parchment paper and immediately pulling up on the bag and while stopping squeezing once 1 inch of the meringue is onto the parchment paper helping to taper it off. It’s ok if it has a sharp peak on top.
  8. Bake in the oven at 250° for about 45 minutes.
  9. Cool at room temperature for about 20 minutes to harden up.
  10. Using the end of a skewer make a small hole into the bottom part of the mushroom cap.
  11. Brush some of the chocolate all over the bottom part of the mushroom cap using a pastry brush including in the created hole to give it the appearance of gills.
  12. Press the pointy end of the mushroom stem into the hole of the mushrooms cap on the bottom and set it aside right side up. Repeat the process.
  13. Lightly dust the tops of the mushrooms with cocoa powder.

Notes

  • Make-Ahead: You can make these up to 3 days ahead of time.
  • How to Store: Cover and keep at room temperature for up to 5 days. Do not refrigerate or freeze.
  • I used the Wilton 1A tip for this.
  • You can also brush the mushrooms all over with cocoa powder to give them a darker look.
  • If you want the mushrooms to be completely white, then bake at 200° for about 1 hour and 15 minutes.
  • You can also simply add a small amount of the melted chocolate into the created hole of the mushroom stem to help it stick if you do not want the “gill” look.
  • If caster sugar is not available, then process regular sugar in a food processor spice grinder for about 1 minute.
  • Not happy with the shape of your mushrooms caps or stems after piping them onto the parchment paper? Scrape them off back into the bag and start again.
  • If you do not have a pastry brush then simply use a butter knife.