Crunchy, sweet, and absolutely adorable, Yule log meringue mushrooms are a versatile treat. Enjoy them as a dessert, give them as edible gifts, or use them to decorate your Buche de Noel or Christmas Yule log. Get ready for fun in the kitchen and pure joy when serving.
The meringue mushroom recipe is perfect for both dry and rainy days. Maida Heatter, the author of numerous dessert cookbooks, lives in a humid climate. She "made these innumerable times in Miami Beach, where it is almost always humid, they [meringue mushrooms] are always perfect."
Meringue mushrooms
Also known as Yule Log mushrooms, these are little edible gems that are not only adorable but also super easy to make. With just four ingredients (without cream of tartar and lemon juice) and basic piping skills, you can make them in no time!
Mushroom meringue cookies add a whimsical touch to Christmas Yule Logs and woodland cakes, like Bûche de Noël and Tree Stump Cake. They also make a delightful edible gift and a perfect addition to a Christmas cookie box.
Now, let me show you how to make meringue mushrooms so everyone around will be impressed by your baking skills. Yes, they will!
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
First, let's chat about ingredients. You just need four simple ingredients:
- Egg whites - large egg whites at room temperature.
- Icing sugar - the same as powdered and confectioners' sugar.
- Unsweetened cocoa powder
- Dark chocolate - melted dark chocolate (read how to melt chocolate) or replace it with milk, white chocolate, or chocolate chips.
Dark chocolate brings a more realistic look to meringue mushrooms under the cap. You can also use royal icing or buttercream instead of melted chocolate to "glue" meringue caps and stems.
How to make meringue mushrooms step-by-step
Preheat the oven to 210°F (100°C). Line a baking sheet with parchment paper.
Step 1. To make Swiss meringue, place egg whites in the clean bowl of a stand mixer or a large metal bowl.
Step 2. Add powdered (icing) sugar and whip egg whites with a hand whisk a few times. Put the bowl over the bain-marie or water bath and beat egg whites with a whisk until foamy.
Step 3. When the meringue mixture is hot, remove the bowl from the heat and beat it with a stand or electric mixer until it cools completely. The meringue will have a glossy appearance with stiff peaks. Use it right away.
Step 4. Transfer meringue to a large piping bag with a round piping tip of ½" (12 mm). Pipe 4 meringue dots in the corners of the prepared baking sheet and place parchment paper. It will fix the paper during pipping and baking.
For the caps of the mushrooms, keep holding the piping bag upright to the baking sheet and smoothly squeeze the bag. Push the meringue into a plain round shape (photo 1).
Once the perfect shape is obtained, stop squeezing and slowly remove the bag off to the side to avoid creating a peak on top. If needed, use a wet fingertip to flatten the spike of the meringue dome.
Step 5. Hold the pastry bag upright on the baking sheet to pipe the meringue stems. Start piping gently, forming a stem's base, then lift the bag while squeezing. Make sure to make the pointed end by pulling up the bag (photo 2). Caps and stems should be placed 1 inch (2.5 cm) apart.
Pro tip: The size of mushroom caps and the height of stems may vary: while the caps may average 1 to 2 inch (2.5 cm to 5 cm) rounds and about 1 inch (2.5 cm) high, the stems may get about 1 inch (2.5 cm) tall.
Step 6. Sprinkle mushroom caps with cocoa powder.
Step 7. Bake caps and stems for 1 hour. Once the meringues are ready, let them cool and detach from parchment paper.
Step 8. To assemble meringue mushrooms, carefully select and arrange the caps and stems to achieve the most visually appealing size and shape combinations. Melt chocolate according to any of the ways described in the chocolate mousse recipe.
Then, use one of the provided methods for assembly.
- Make a small hole on the bottom of each cap with the tip of a small paring knife. Fill the hole and the top of the stems with a little melted dark chocolate. Insert the stems into the hole under the caps. Place the mushrooms upside down and refrigerate to allow the chocolate to set.
- Slightly trim the tops of the mushroom stems evenly using a serrated knife. Using a small offset spatula, coat the bottom of the cap with melted chocolate (photo 3). Dip the tip of a mushroom stem into the chocolate and twist it gently to attach the cap and stem together (photo 4). Place the assembled mushroom upside down on a wire rack lined with parchment and allow the chocolate to set.
Pro tip: Don't worry about slightly crooked stems: they will appear perfect when flipped over. However, adjust any completely fallen stems.
Step 9. Sprinkle a little cocoa powder on the upright meringue mushrooms to give them a freshly emerged look from a soft earth patch.
Expert Tips
- Make sure egg whites are at room temperature.
- Pipe different rounds and lengths of mushroom caps and stems.
- Make a few extra stems since some of them may fall during baking.
- Once meringue caps and stems are baked, keep the oven door slightly ajar to allow the meringues to cool, although it is optional.
- Keep the baked caps and stems uncovered for a few days in an airtight container before you assemble the mushrooms.
- Store ready-made meringue mushrooms in an airtight container for a few weeks.
- While presenting a Bûche de Noël, decorate a serving platter with meringue mushrooms, fixing them with melted chocolate. It will prevent them from breaking when they accidentally fall while serving the log to a holiday table.
Storing and freezing
Store the cooled meringue mushrooms in an air-tight container, preferably a tin box, at room temperature for up to two weeks.
Can you freeze meringue mushrooms? To freeze meringue mushrooms, place them on parchment flat and freeze them. After one hour, transfer meringues to an airtight container and keep them in the freezer for several weeks.
To thaw, bring them to room temperature for about an hour.
Recipe variations
- Replace cocoa powder with sifted freeze-dried strawberry powder on meringue mushroom caps.
- Use red food coloring to make meringue mushroom tops:
- Once the meringue is ready, divide the preparation into two halves. Add a few drops of red food coloring to one half and mix for about 30 seconds.
- Pipe the white meringue to make stems, and pipe mushroom caps using the red-colored meringue.
- Take a small amount of white meringue with a toothpick and make dots on red meringue caps. Then, bake as directed.
- Experiment with a mushroom shape and size of mushroom meringues. According to Maida Heatter, "Smaller or larger mushrooms are equally attractive." Pastry chef Caitlin Dysart exaggerates meringue mushrooms, her favorite decoration of a traditional Bûche de Noël.
- Make more realistic mushrooms by rubbing cocoa powder into the baked meringues and buffing their caps and stems.
Recipe FAQ
Meringue mushrooms are the perfect decoration for Buche de Noel or Christmas Yule log cake. Prepare them ahead of time to adorn the Christmas dessert.
Meringue mushrooms crack due to high oven temperature or sudden temperature changes. Prevent this by baking them at a low temperature and allowing them to cool in the switched-off oven.
Meringue mushrooms are sensitive to humidity. To keep their crunch texture, it is not recommended to keep them in the fridge.
Love Christmas cookies? Try these next!
- Mini Gingerbread Men Cookies
- Chocolate Banana Pecan Cookies
- Cranberry Oatmeal Cookies
- Bredele Cookies
- Christmas Cookie Ornaments
- Or browse all the cookie recipes
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PrintRecipe card
Meringue Mushrooms Recipe
Crunchy, sweet, and utterly irresistible, these meringue mushrroms are a versatile treat. Enjoy them as a dessert, give them as edible gifts, or use them to adorn your Buche de Noel or Christmas Yule log.
- Total Time: 1 hour, 30 minutes
- Yield: 20 1x
- Category: Cookies
- Method: Baking
- Cuisine: French
Ingredients
For Swiss meringue:
- 4 large egg whites, room temperature
- 2 cups (250 g) powdered (icing) sugar
For the finish:
- 1 tablespoon cocoa powder
- 2 oz (60 g) dark chocolate
* If needed, please refer to Baking Conversion Charts.
Instructions
-
Preheat the oven to 210°F (100°C). Line a baking sheet with parchment paper.
-
To make Swiss meringue, place egg whites in the clean bowl of a stand mixer or a large metal bowl. Add powdered (icing) sugar and whip egg whites with a hand whisk a few times. Put the bowl over the bain-marie or water bath and beat egg whites with a whisk until foamy.
-
When the meringue mixture is hot, remove the bowl from the heat, and beat it with a stand or electric mixer until it cools completely. The meringue will have a glossy appearance with stiff peaks. Use it right away.
-
Transfer meringue to a large piping bag with a round piping tip ½" (12 mm). Pipe 4 meringue dots in the corners of the prepared baking sheet and place parchment paper. It will fix the paper during pipping and baking.
-
To pipe the meringue stems, hold the pastry bag upright on the baking sheet. Start piping gently, forming a stem's base, then lift the bag while squeezing. Make sure to make the pointed end by pulling up the bag.
-
For the caps of the mushrooms, keep holding the piping bag upright to the baking sheet and smoothly squeeze the bag. Push the meringue into a plain round shape. Once the perfect shape is obtained, stop squeezing and slowly remove the bag off to the side to avoid creating a peak on top. If needed, use a wet fingertip to flatten the spike of the meringue dome.
-
The size of mushroom caps and the height of stems may vary: while the caps may average 1 to 2 inch (2.5 cm to 5 cm) rounds and about 1 inch (2.5 cm) high, the stems may get about 1 inch (2.5 cm) tall. Caps and stems should be placed 1 inch (2.5 cm) apart. Sprinkle mushroom caps with cocoa powder. Bake caps and stems for 1 hour. Once the meringue is ready, let it cool and detach from parchment paper.
-
To assemble meringue mushrooms, carefully select and arrange the caps and stems to achieve the most visually appealing size and shape combinations. Melt chocolate in a double boiler or microwave.
-
Then, use one of the provided methods for assembly. Don't worry about slightly crooked stems: they will appear perfect when flipped over. However, adjust any completely fallen stems.
-
Slightly trim the tops of the mushroom stems evenly using a serrated knife. Using a small offset spatula, coat the bottom of the cap with melted chocolate. Dip the tip of a mushroom stem into the chocolate and twist it gently to attach the cap and stem together. Place the assembled mushroom upside down on a wire rack lined with parchment and allow the chocolate to set.
-
Another way to assemble the meringue mushrooms is to make a small hole on the bottom of each cap with the tip of a small paring knife. Fill the hole and the top of the stems with a little melted dark chocolate. Insert the stems into the hole under the caps. Place the mushrooms upside down and refrigerate to allow the chocolate to set.
-
Sprinkle cocoa powder on the upright meringue mushrooms to give them a freshly emerged look from a soft earth patch.
Notes
- Make sure egg whites are at room temperature.
- Pipe different rounds and lengths of mushroom caps and stems.
- Make a few extra stems since some of them may fall during baking.
- Once meringue caps and stems are baked, keep the oven door slightly ajar to allow the meringues to cool, although it is optional.
- Keep the baked caps and stems uncovered for a few days in an airtight container before you assemble the mushrooms.
- Store ready-made meringue mushrooms in an airtight container for a few weeks.
- While presenting a Bûche de Noël, decorate a serving platter with meringue mushrooms fixing them with melted chocolate. It will prevent them from breaking when they accidentally fall while serving the log to a holiday table.
Nutrition
- Serving Size: 1 meringue mushroom
- Calories: 61
- Sugar: 13.1 g
- Sodium: 8 mg
- Fat: 0.5 g
- Saturated Fat: 0.3 g
- Carbohydrates: 13.5 g
- Fiber: 0.1 g
- Protein: 0.9 g
- Cholesterol: 0 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was originally published on May 05, 2018. It has been revised to include improved content and photos.
Katie says
These are so cute and fun! Can't wait to use them on Christmas goodies this year.
Irina says
Thanks Katie! These sweet mushrooms are fun to make. Enjoy!
Jessica says
These cookies are so fun! My kids will love to help me make these!
Irina says
Oh, this is for sure Jessica. Your kids might eat these meringue treats while they make them:) Enjoy!
SHANIKA says
I've never tried Meringue Mushrooms but this looks so tempting!
Irina says
Yes, I know Shanika! Making these Meringue Mushrooms is a unique baking project:) Enjoy! Thanks for your comment.
Stephanie says
These crispy and sweet meringue cookies were a perfect dessert for both adults and kids.
Irina says
I am happy to hear that you loved these sweet cuties! Thanks Stephanie!
Anita says
These mushrooms are simply too cute. They are indeed perfect to decorate a Christmas log cake.
Irina says
Thank you Anita! Making Buche de Noel now and decorating it with these sweet cookie-cuties! Happy holidays!
Emily Liao says
What a fun idea to make mushrooms out of meringue! The texture was perfect and made it a fun project for the kids.
Irina says
Thank you, Emily, for your comment. Yes, it is a fun baking project with kids.
Tara says
Oh, how cute! They look exactly like mushrooms! I love the dusting of cocoa powder on top. My kids would love these.
Irina says
Thank you, Tara. Please, enjoy the recipe!
Laurie says
What a great and unique idea to make mushrooms out of meringue! I am saving the recipe to make with kids later.
Irina says
Thanks, Linda! Please, enjoy the recipe!
Cindy says
My kiddos and I made this together! We have been spending a lot more time in the kitchen lately, and it is so fun. They really enjoyed making this recipe, but they enjoyed eating it even more! Thanks for this delish creation; we are adding it to our “make again” list!!
Irina says
WOW, Cindy! I am happy for you and your kids having fun while making these cute meringue mushrooms.
Biana says
These mushrooms are so much fun! I love the cocoa dusting, which really makes them look like mushrooms.
Irina says
Yes, it is genuine, Biana! Thanks for visiting the recipe.
Jennifer says
What a delight! These were so much fun to make. We did a little mushroom village for our fairies with them, and it was such a treat to eat them. And they are definitely going on my Buche de noel this winter.
Irina says
Yes, they are fun to make, a joy to eat, and the best decoration option. Please, enjoy it, Jennifer!
Kushigalu says
Never tried something like this before. So creative. It would be a great treat for the holidays. I pinned to try this.
Irina says
I am happy you already love the recipe. The rest is to make it one day. Thanks for stopping by, Kushigalu!
Dannii says
Oh wow - these really look like mushrooms. I can't wait to try them.
Irina says
Happy baking, and enjoy it, Dannii! Thanks for visiting the recipe.
Adrianne says
I love these cute meringues! I would never have thought to make them, but you have been thinking of it for along time. So perfect for the festive season also. Cheers!
Irina says
Yes, I had to make them. I was dreaming of that creation for years! 🙂 Thanks for visiting the recipe, Adrianne!
Charla says
This is the perfect recipe to make with kids over the holidays. Love it!
Irina says
Yes, Adrianne, it is one of the best fun baking projects to enjoy with kids. Happy baking!
Amanda Wren-Grimwood says
These are so lifelike, so I can see they would fool people. I love playing with meringue, so this has got me very excited! Thanks for sharing.
Irina says
Amanda, please, enjoy the recipe. I hope you will make these one day 🙂
Sarah says
This seemed simple until I read the tip to leave the baked pieces unassemble at room temperature for days before assembling them. I would have like some clarity. Do you put them in air tight containers for that period or leave them out. How many days? What does that do and is it necessary? I just feel like after reading the whole recipe that seemed like a surprise that should have been clarified more. Thanks.
Irina Totterman says
Hello Sarah, Yes, please keep them in an airtight container if you plan to assemble meringue mushrooms later. I've corrected the recipe.