How to Make Meringue Mushrooms

meringue mushroom cookies

I’ll show you how to make meringue mushrooms ~ these easy meringue cookies look just like cute little woodland funghi. You can use them as a decorative element on cakes and other desserts, enjoy them as is, with a cup of coffee, or give them as gifts.

meringue mushroom cookies in a basket with twine

Meringue mushrooms are a classic component of a Bûche de Nöel cake.

These adorable ‘cookies’ are surprisingly easy to make. You don’t need special skills or fancy equipment. They look perfect on a yule log cake for Christmas, but are just as cute packaged up in a little basket to give as a homemade gift from your kitchen. They’re crisp on the outside, with a soft chewy center, just like a macaron cookie.

meringue mushrooms dusted with cocoa powder

These cute little meringue cookies start with a batch of…meringue!

Whipped meringue is an incredibly silky sweet ~ and stable ~ confection that can be spooned onto the top of a pie, spread out into disks for pavlova, or piped into macaron cookies. Once you’ve made meringue, you’ll be hooked once you realize how easy it is and how many possibilities there are for flavoring it and making all kinds of confections.

Whipping egg whites in stand mixer for Pavlovas

meringue requires just 4 simple ingredients:

  • egg whites
  • sugar
  • cream of tartar
  • vanilla or almond extract (optional)

Stand mixer with whipped egg whites for a pavlova

equipment

  • You’ll need a stand mixer or electric beaters to beat the meringue to stiff glossy peaks.
  • And a piping bag with a large tip to form the mushrooms. In a pinch you can use a baggie with the corner snipped off.

meringue in a piping bag

First we pipe the stems.

The fun here is that there are no hard and fast rules. Your stems can be fat or thin, straight or bent. The more variation, the more natural your mushrooms will look, so don’t be too fussy about it. I tried to make several different sizes. The only caveat is that you don’t want your stems so thin or so tall that they flop over. You want them to stand up…more or less 😉

When you pipe with meringue you’ll tend to get pointy little tips at the top, but don’t worry, those natural points on the tip of your ‘stems’ will help when you construct your mushrooms later.

piping meringue stems for meringue mushrooms

Next pipe round caps for your mushrooms.

In this case we don’t want a point, we want a smooth mound for the mushroom tops, so after piping, take a damp finger and smooth the surface of your mushroom caps. Again, don’t worry about being precise, the caps will puff up a bit in the oven and look just perfect.

Make a variety of sizes for the best effect.

piping mushroom caps with meringue

Meringue bakes low and slow

You’re basically going to be drying out the meringue in a low oven, so bake the trays in a 250F oven for 90 minutes. The pieces should remove easily from the parchment and feel light and dry.

Making meringue mushrooms on a baking sheet

To assemble the mushroom cookies

Once cooked and cooled, I’ll take the point of a small sharp knife to gently carve out a small hole in the bottom of each mushroom cap. This is easy because the meringues are soft. A little melted chocolate will ‘glue’ the stem to the cap. Just insert the point of the stem into the hole you’ve made.

Once assembled allow the chocolate to harden (it’s best to keep the mushrooms upside-down until the chocolate has hardened so it doesn’t drip down the stem) and then you’ve got some very cute, very sturdy little cookies.

Using melted chocolate to 'glue' together meringue mushroom cookies

The details

If you like you can spread a little of the chocolate out across the bottom of the cap to resemble the gills on the underside of a mushroom.

Dust the tops with a little sifted cocoa powder for the finishing touch.

Homemade meringue mushrooms

How to serve mushroom meringues

  • Serve the mushrooms in a little basket or on a plate with after dinner coffee
  • Use them to decorate another dessert, like a Bûche de Noël.
  • Or package them up to give as a gift ~ perfect for the holidays, and gluten free friends.

a basket of meringue mushroom cookies

meringue mushroom cookies
Print
5 from 2 votes

Meringue Mushrooms

Easy meringue mushroom cookies look just like cute little woodland funghi. You can use them as a decorative element on cakes and other desserts, enjoy them as is, with a cup of coffee, or give them as gifts.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Yield 16 -18 mushrooms
Author Sue Moran

Equipment

  • Piping bags
  • large plain piping tip (I used Wilton 1A)

Ingredients

meringue

  • 2 egg whites, at room temperature
  • 1/2 cup granulated sugar
  • 1/8 tsp cream of tartar (for stability)
  • 1/2 tsp vanilla or almond extract (optional)

assembly

  • 2 ounces dark chocolate, chopped
  • cocoa powder, for dusting

Instructions

  • Preheat oven to 250F and line a baking sheet with parchment paper.
  • In the (clean and grease free) bowl of a stand mixer with the whisk attachment, beat the egg whites and the cream of tartar until they start to get foamy.
    Whipping egg whites in stand mixer for Pavlovas
  • Then, with the mixer running on medium-high speed, slowly add the sugar, about a spoonful at a time, allowing each spoonful to get mixed in for 30 seconds or so before adding more.
  • Continue whipping on high speed until the meringue is glossy and stiff peaks form (about 5-7 minutes)
  • Scoop the meringue into a piping bag fitted with a large, plain piping tip. I used a Wilton 1A tip.
    meringue in a piping bag
  • Pipe "stems" by slowly lifting up the piping tip and releasing so that you have a short cylinder, pointy tips are ok.
  • Pipe "mushroom caps" by piping small circles and gently flattening down any tips that form with your finger.
    piping mushroom caps with meringue
  • Bake for 1 hour and 30 minutes. The meringues should release from the paper easily and be firm to the touch. Allow to cool before assembling.
  • To assemble the mushrooms, melt the chocolate in a double boiler or the microwave using short bursts. Stir until smooth.
  • With a small knife, gently carve a small hole into the underside of the meringue mushroom caps, being careful not to poke all the way through the caps.
  • Place a little bit of melted chocolate in the hole on the underside of the mushroom caps, and gently spread a little more chocolate over the whole flat underside of the mushroom caps, if desired. Insert the stems into the little holes to create your mushrooms.
  • Set the finished cookies upside-down until the chocolate has hardened.
    drying mushroom cookies upside down
  • Finally, lightly dust the mushroom caps with a little bit of cocoa powder.
    dusting meringue mushrooms with cocoa powder
  • Serve on a plate with tea or after dinner coffee, or carefully place in a basket for gift giving. Be careful, the cookies are fragile.
    mushroom meringue cookies in a produce basket

notes and variations

A large plain piping tip is perfect for this project. You can find the one I used, a Wilton 1A, in craft and cooking stores, or online, here. This is a versatile tip to have in your baking arsenal.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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3 Comments

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    Please rate this recipe!




  • Reply
    patty
    January 8, 2021 at 3:35 pm

    this is my first time discovering this blog! I am so excited! I have been bored with cooking and now i am looking forward to cooking some of these amazing recipes…

    Thank you for something different and exciting!

  • Reply
    Margaret
    December 4, 2020 at 6:59 am

    5 stars
    You are an artist.

    • Reply
      Sue
      December 4, 2020 at 7:20 am

      🙂 My daughter is the artist in this case, she’s working with me full time now and it’s such fun. Happy Holidays!

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