How To Make Meringue Mushrooms. Sweet, edible, delicious woodland mushrooms are great for decorating any dessert to to eat all by themselves.
Any time I see meringue mushrooms on a cake or dessert my heart skips a beat. I just love the woodland and whimsical feeling they bring. These little mushrooms can be colored in an assortment of colors or left natural. For these I used cocoa powder to give a slight brown color. I have broken down the steps below.
How To Make Meringue Mushrooms:
- First you are going to make your meringue (recipe below). It is imperative that your mixing bowl is washed completely of all oils/fats because this will stop you meringue from forming properly.
- Once your meringue is made go ahead and color it (if doing so) and then place into a piping bag fitted with a large round tip (I used Ateco 806). Again making sure your tip is completely clean of any oil/fat or it will affect your meringue, buttercream can leave behind a thin coat of fat residue in your tip if not careful, I suggest always washing them by hand.
- Pipe out mushroom caps on a parchment lined baking sheet. If you get small peaks dip tip of finger in cold water and slightly tap the peak down.
- Next pipe your stems.
- Sprinkle mushroom caps with sprinkles (if using). I used white non-perils.
- Follow baking and cooling instructions.
Now the fun part….
Assembling Meringue Mushrooms:
- Flip over your mushroom tops
- With a sharp tipped knife make a hole in the center of the mushroom cap.
- Paint underside with chocolate.
- Paint white chocolate stripes to make the appearance of gills.
- Let chocolates dry.
- Match up your mushroom caps with a meringue stems.
- Each stem will be pointy on top, take a sharp knife and cut the pointy tip off. Add some melted chocolate into the hole in your mushroom cap
- Insert the stem into the mushroom cap, let dry upside down.
As you can see my mushrooms caps and stems vary is size, I happen to love this because they look more organic that way. Some are short, some are taller, some even lean to the side.
Please keep meringue mushrooms in airtight container until ready to serve. Humidity is not a friend of meringue so keep that in mind as well.
As always, any questions regarding these meringue mushrooms or anything else please let me know either via the comments or Stacey(at)thesugarcoatedcottage(dot)com.
PIN FOR LATER! You’ll be glad you did!
How To Make Meringue Mushrooms
- 2 large egg whites
- 1/2 cup granulated sugar
- pinch cream of tartar
- 1/4 tsp vanilla extract
- 1/2 cup melted chocolate
- 1/2 cup melted white chocolate
- Sprinkles if using
- Preheat oven to 200 degrees F. Line baking sheet(s) with parchment, set aside.
- In small sauce pan add the egg whites, cream of tartar and sugar (this can also be done over a double boiler). Over medium heat Whisk until the sugar is dissolved (you can do a pinch test and rub fingers together, you should not feel any sugar granuals, if you do keep whisking).
- Pour mixture into bowl of mixer fitted with whisk attachment. Whip until mixture is cool and glossy, stiff meringue peaks form.
- Mix in the vanilla
- If adding cocoa (for a light brown color) or food coloring do so now.
- Place meringue in piping bag fitted with a large round tip (I used Ateco #806)
- Pipe out our mushroom caps. If peaks form dip your finger into cold water and gently tap down. Sprinkle with sprinkles if using.
- Pipe out a stem to go with each mushroom cap.
- Bake for 1 hour. Then lower the oven (DO NOT OPEN OVEN DOOR) to 175 degrees F. Continue to bake about 45-60 minutes until dry to the touch and easily comes off parchment paper, be careful that they do not brown.
- DECORATING AND ASSEMBLING:
- With pointy sharp knife make a hole on the bottom in the center of each mushroom cap.
- Melt chocolate and white chocolate. With dark chocolate paint the underside of each mushroom and then paint white chocolate stripes to resemble gills. Let set.
- On the stems cut off the pointy tip. Put melted chocolate in the hole of the mushroom cap and instert the stem. Let set upside down until completely dry.
- Store in airtight container until ready to serve.
Approximately how many mushrooms can I expect from this recipe?
Hi Leslie, sorry I missed your comment. I would expect around 12-15 mushrooms. Happy baking!
I wonder if these adorable meringue mushrooms could be frozen ahead of assemblage. I am making a buche de noel and don’t want too much to do at the end, bringing it together.