recipe reviews for:

Meringue Mushrooms

“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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Reviewed: Apr. 15, 2003

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 prefers a sweeter meringue.

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25 users found this review helpful

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Sugar Lotus

Reviewed: Dec. 1, 2003

I made these 20 years ago and lost the recipe. The work is well worth the results. A great hit with lots of oohs and aahs. Thanks for helping make these again.

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5 users found this review helpful

Reviewer:

Teresa

Reviewed: Dec. 1, 2004

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

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28 users found this review helpful

Reviewer:

ANGIESKI

Reviewed: Apr. 30, 2005

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 easy too...I don't have a pastry bag so i just cut a corner out a zip-lock and used that, and it worked fine. The only real comment I have is that this recipe makes a lot of merigue. I guess you could make the mushrooms a lot bigger than life sized, but i'd say you could probably halve it and still get 36.

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93 users found this review helpful

Reviewer:

hungrygirl

Cooking Level: Expert

Home Town: Richmond, British Columbia, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Jul. 27, 2005

i absolutely love love love this recipe!!i thought it was a relativrly easy recipe,and comes out delicious!!the recipe is huge though. i made LARGE meringues and still made around 36!! i highly recomend making!!!! will definitly make again!

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4 users found this review helpful

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RUBBERDUCKIE415

Reviewed: Nov. 18, 2005

My mom often made these when I was young. My kids and I now make them toghether, often for gift giving and the recipe is always requested. My daughter even won first place in French class cook-off with this recipe.

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3 users found this review helpful

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SUISSEDOG

Reviewed: Nov. 1, 2006

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 stick bad enough that you will damage them prying them off.

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79 users found this review helpful

Reviewer:

foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Reviewed: Dec. 1, 2006

Oh, I looooove these! So cute and original! I will plan to bring these to a cookie exchange this year - finally something different yet tasty! I made recipe as directed and they were great, though my stems were a bit small - probably needed to whip them until they were a bit thicker. They still turned out adorable! Thanks!

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5 users found this review helpful

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carla

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Reviewed: Dec. 9, 2006

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' mushrooms; also to make the 'gills'. So sorry about the confusion of chocolate to use. The brand I used to use was Wilton Candy Melts. Now I like to use Giardhelli (sp?) dark semisweet chips, melted. Note - I tried tonight, to make these with the pasteurized egg whites you buy in cartons? They did not whip to the same stiffness as natural whites, though the volume seemed about the same. Maybe a little less. They are in the oven now...I will report back on any major differences. But I am thinking one should stay with the natural, separate-them-yourself egg whites. *I'm back! the only difference I found between the whites from carton and natural whites - was that the stems from the carton whites did not quite keep their shape as well during baking. I tried to make them tall and they didn't quite stay tall. But still fine. I've tried some new final touches too - before the chocolate hardens, on some I sprinkle the tiny colored balls to look like 'spores'...also on some I sprinkle finely chopped candy canes...and on the tops of large mushrooms, I put a couple dabs of melted chocolate, then 'paste' on 3 tiny nonpariels ("snowcaps" candies".

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37 users found this review helpful

Reviewer:

HOLLYRAE1

Cooking Level: Professional

Reviewed: Dec. 17, 2006

These are soo easy to make, very few ingredients. Really not that messy at all, just have to be organized. Turned out great, everybody thought they were so cute and very delicious too! I did cut down on the sugar though; I only added 3/4 cup instead of 1 cup. Really good though! I made half as mushrooms, and the other half, I added some chocolate chips to the batter, and dropped spoonfuls onto tray, and made them as meringue cookies.

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4 users found this review helpful