Meringue Mushrooms

Meringue Mushrooms

Allison Fletcher Acosta

"Use these meringue mushrooms to decorate your Buche de Noel or Yule log. Would also be cute for a fairy themed birthday party."
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Serving size has been adjusted!
Original recipe yields 24 servings

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  • Prep

  • Cook

  1. 1. Preheat oven to 225. Line 2 baking sheets with parchment paper & set aside.
  2. 2. Put egg whites and sugar in a heatproof bowl. Heat over a double boiler until sugar has dissolved and egg whites are warm to the touch.
  3. 3. Beat egg whites & sugar on high for several minutes, until whites are almost stiff.
  4. 4. Add vanilla and beat a minute more.
  5. 5. Fold in cocoa powder.
  6. 6. Spoon meringue into a pastry bag fitted with a plain tip. Pipe meringue onto baking sheets to make 2 inch domes for the mushroom caps. Pipe a stem shape for each dome. It's a good idea to pipe a few extra stems as some will fall over.
  7. 7. Lightly dust with cocoa powder.
  8. 8. Bake for about 2 hours, or until they are hard. Store in an airtight container until ready to use.
  9. 9. To assemble the mushrooms, melt chocolate over a double boiler. Trim points from stems. Spread chocolate over the underside of a cap and place trimmed end of stem into center of cap. Place mushroom stem side up in an egg carton to harden. Refrigerate until set.


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