Meringue Mushrooms

Meringue Mushrooms

Made  times

"These take a bit of work and time, but are spectacular. They are highly prized for Christmas gift-giving! As with other meringue recipes, these should only be made on a dry day. You will need a pastry bag with a plain tip. If you can save some green plastic berry baskets from the summertime, these mushrooms look totally realistic placed in them."
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1 h 45 m servings 39 cals
Serving size has been adjusted!

Original recipe yields 36 servings



  • Calories:
  • 39 kcal
  • 2%
  • Fat:
  • 1.3 g
  • 2%
  • Carbs:
  • 7.1g
  • 2%
  • Protein:
  • 0.6 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 22 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.
  2. In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar, salt, and vanilla. Continue whipping until the whites hold soft peaks. Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks.
  3. Place a round tip into a pastry bag, and fill the bag half way with the meringue. To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes. Dust the mushroom caps lightly with cocoa using a small sifter or strainer.
  4. Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. Set aside to cool completely. Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.
  5. Poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate, and press lightly into the hole. When the chocolate sets, they will hold together. Repeat with remaining pieces. Store at room temperature in a dry place or tin.


  1. 142 Ratings

Most helpful positive review

These are super cute. I found that if you make a little hole in the bottom of the caps, you can fill them with chocolate for an extra little surprise. For super realistic mushrooms, paint the b...

Most helpful critical review

I'm sorry, but even when I went over the tops of the caps with a wet finger my mushrooms turned out horribly uneven. I even started them without the tips on top! I even watched the Martha Stewar...

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Least positive

These are super cute. I found that if you make a little hole in the bottom of the caps, you can fill them with chocolate for an extra little surprise. For super realistic mushrooms, paint the b...

I didn't find these took much time at all! There aren't a lot of ingredients to assemble and when you beat on high it only takes a few minutes to get a good meringue, and the piping was really e...

definitely a fun recipe - not the easiest but a fun challenge. This is not a recipe for a humid day-the meringue is sticky and never dries out. ***Don't use a silicone mat, use parchment. They s...

These mushrooms are absolutely magical. They look so real, my husband was convinced I'd gone to the farmer's market without him! The only changes I made to the recipe were in the assembly. After...

Being a young adult, I hadn't heard of these small confections before. So I just had to include them into my holiday cookie gift assortments. Although many people had seen them before, my age gr...

Oh, and many thanks to foodaholic for the great professional-looking photos! Thanks to everyone's comments! I like the idea of using colored corn syrup to paint polka dots and make 'fantasy' mu...

These were the definite show-stealer at my New Year's Party. I was SO impressed with both how easy they were, and how realistic they looked! If you're like me (and the baker at my local supermar...

These candy mushrooms are awesome. I like to serve mine in a basket. I also dust mine with cinnamon instead of it a nice taste. These do take a lot of time but are well worth it

These were wonderful! Not only are they gorgeous, but they're tasty, too. I cut the sugar back to 1/2 cup; I don't like my meringue to be very sweet. I'm odd, though. The rest of my family p...

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