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!
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
Saturated Fat:0.3 g
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