Meringue Mushrooms Recipe
This meringue mushrooms recipe is a keeper. Crispy and sweet Christmas meringue cookies are perfect as a dessert, edible gifts, or Buche de Noel or Christmas Yule log decorations. They are fun to make and a joy to eat!
- Total Time: 1 hour, 30 minutes
- Yield: 20 mushrooms 1x
- Category: Cookies
- Method: Baking
- Cuisine: French
For the Swiss meringue:
- 4 large egg whites
- 2 cups (250 g) powdered (icing) sugar
For the finish:
- Preheat the oven to 210 F/100 C. To make the meringue, place egg whites in the bowl of a stand mixer or in a metal bowl to use an electric mixer. Add powdered (icing) sugar and combine. Put the bowl over the bain-marie and beat egg whites with a hand whisk until foamy. When the mixture is hot, remove the bowl from the heat and beat, using a stand or an electric mixer, until the meringue is cooled completely. Once it is ready, use the meringue immediately.
- Place the meringue in a pastry bag fitted with a round tip 1/2" (12 mm). Pipe 4 meringue dots in the corners of a baking sheet and place parchment paper. It will fix the paper during pipping and baking.
- To pipe the meringue stems, hold the pastry bag perpendicular to 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 mushroom caps, keep holding the piping bag perpendicular 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 lightly moistened finger 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 to 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 high. 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. Make a hole on the bottom of each cap with the tip of a knife. Fill the hole and the top of stems with a little dark chocolate melted in a microwave. Insert the stems into the hole under the caps. Place the mushrooms upside down and refrigerate to allow the chocolate to set.
- 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, this step could be omitted.
- Keep the baked caps and stems uncovered for a few days at room temperature before you assemble mushrooms.
- To facilitate the assembling, use a serrated knife to slightly even the top of the meringue stems.
- Store ready Meringue Mushrooms in an airtight container for a few weeks.
- 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
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