Meringue Mushrooms Recipe – French, Italian Special
The Meringue Mushrooms recipe transforms simple ingredients — egg whites, sugar, cream of tartar — into whimsical, forest-inspired treats that look like little mushrooms. The meringue caps and stems are individually piped, slow-baked until crisp on the outside yet tender inside, then joined together and dipped in chocolate “glue” before a final dusting of cocoa powder for realism. Perfect for decorating Yule logs or holiday cakes, or gifting in pretty boxes, these treats combine visually striking detail, crisp texture, and delicate sweetness in every bite.
- Prep Time20 min
- Cook Time40 min
- Total Time1 hr
Meringue Mushrooms Recipe Ingredients:
- 1/2 cup egg whites
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 bag gourmet chocolate chips (for melting)
How To Make Meringue Mushrooms Recipe :
Whip the egg whites until foamy.
Add the salt, cream of tartar, and vanilla extract.
Continue whipping until soft peaks form.
Gradually add the granulated sugar and whip until stiff peaks form.
Transfer the meringue into a pastry bag fitted with a large, round tip.
Pipe small mounds for the mushroom tops onto a parchment-covered tray.
On a separate tray, pipe small pillars for the mushroom stems by squeezing the bag and lifting it slowly upward.
Gently smooth the tops of the mushroom caps with a damp finger.
Bake in a low-heat oven for 45-55 minutes.
Use a serrated knife to trim the pointy tips from the baked stems to create a flat surface.
Melt chocolate and spread a small amount on the bottom of each mushroom top.
Attach the smooth side of the stems into the chocolate-covered bottoms of the mushroom tops. Allow assembled mushrooms to firm up before serving.
(Optional) Lightly dust the chocolate bottoms with confectioner’s sugar for added texture.
For quick firming, refrigerate the mushrooms.
These meringue mushrooms are perfect for decorating holiday Bûche de Noël (yule logs).
Recipe Notes:
Use room temperature egg whites for maximum volume and even whipping.
Add cream of tartar early to stabilize the egg whites and help them hold shape.
Bake at low heat for a long time so meringues dry out properly and become crisp without browning.
Pipe “caps” and “stems” on separate sheets to manage shape and ease of assembly.
Trim stem tips to flat surfaces so caps attach cleanly using a little melted chocolate as edible glue.
Once assembled, let mushrooms sit until chocolate sets before handling.
Dust with fine cocoa powder to create natural shading and rustic look.
Best stored in an airtight container in a dry place to maintain crispness.
Serve at room temperature so the chocolate and meringue textures contrast nicely.
