Meringue Mushrooms Recipe
Published December 17, 2021. This post may contain affiliate links. Please read my disclosure policy.
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. You will love the way these look once they are finished.
Whether it’s the holidays or having a simple weeknight meal, we love to finish it off with a tasty dessert. If you are looking to take your sweets-making skills to the next level, then for sure check out my croissant bread pudding or angel food cake.
Making cakes, tortes, or baked goods look more appealing has been a huge trend the last 15 to 20 years. For confirmation just look at all the baking shows that are on TV. These meringue mushrooms are a fun little way to help spruce up your cakes, especially when put onto a yule log.
Meringue is fun to work with and can be made into a myriad of different shapes, so if you are looking to decorate a cake but a mushroom doesn’t make sense on top of it, then consider making it into a different fun shape or decoration.
Meringue Mushrooms Ingredients
- Egg Whites – Make sure they are completely separated from the egg yolks.
- Cream of Tartar – This will help stabilize the meringue.
- Fine Sugar – Caster sugar is proffered, but if you do not have access to it, simply process regular sugar in a food processor spice grinder for about 1 minute.
- Chocolate – Use melted semi-sweet or dark chocolate.
- Cocoa Powder – Any good cocoa powder from the grocery store will work.
How to Make Meringue Mushrooms
Use these easy-to-follow instructions and images to help make perfect meringue mushrooms:
- Add the egg whites to the bowl of a stand mixer along with the cream of tartar and whip and medium speed using the whisk attachment until soft peaks have formed, which takes about 3-4 minutes.
- Next, turn the speed to medium-high and slowly add in the sugar until it is mixed in.
- Put the speed to high and whisk for 2 to 3 minutes or until stiff peaks have formed.
- Transfer the meringue to a piping bag with a ½” round tip.
- 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.
- 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 stop pressing once 1 inch of the meringue is onto the paper helping to tailor it off. It’s ok if it has sharp peak on top.
- Bake in the oven at 250° for about 45 minutes.
- Cool at room temperature for about 20 minutes to harden up.
- Using the end of a skewer make a small hole into the bottom part of the mushroom cap.
- Brush some of the chocolate all over the bottom part of the mushroom cap including in the created hole to give it the appearance of gills.
- Press the pointy end of the mushroom stem into the hole of the mushrooms cap on the bottom and set aside. Repeat the process.
- Lightly dust the tops of the mushrooms with cocoa powder.
Make-Ahead and Storage
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.
chef notes + tips
- 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.
More Sweets Recipes
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Meringue Mushrooms Recipe
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
- Preheat the oven to 250°.
- 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.
- 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.
- Turn the speed to high and whisk for 2 to 3 minutes or until stiff peaks have formed.
- Transfer the meringue to a large piping bag with a ¼” to ½” round tip.
- 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.
- 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.
- Bake in the oven at 250° for about 45 minutes.
- Cool at room temperature for about 20 minutes to harden up.
- Using the end of a skewer make a small hole into the bottom part of the mushroom cap.
- 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.
- 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.
- Lightly dust the tops of the mushrooms with cocoa powder.
Fabulous!
THANK YOU 😊 🙏🏻