The Meringue Mushrooms recipe is a keeper. Crispy and sweet meringue cookies are perfect as a dessert for adult or kids’ parties, edible gifts, or as a decoration for holiday cakes and Christmas Yule Logs. They are fun to make and a joy to eat.
For the Swiss meringue:
- 4 egg whites
- 2 cups (250 g) powdered (icing) sugar
For the finish:
- 1 tbsp cocoa powder
- 1 oz (30 g) dark chocolate
- Preheat 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 with a plain pastry tip 1/2″ (12 mm) Pipe 4 meringue dots in the corners of a baking sheet and place a parchment paper . It will fix the paper during pipping and baking. For the mushroom caps, pipe the meringue into plain round shapes. Shape the mushroom stems, pipping vertically (make sure to make the pointed end). The size of mushroom caps and 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 to 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 the 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 amount of 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.
- Experiment with the size of mushroom caps and stems: “smaller or larger mushrooms are equally attractive”, according to Maida Heatter.
- 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.
- Use royal icing or buttercream instead of melted chocolate to “glue” meringue caps and 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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