These Meringue Mushrooms made from whipped egg whites are a cute and festive addition to Bûche De Noël (Christmas Yule Log Cake).
What are meringue mushrooms?
Meringue mushrooms is a dessert of mushroom decorations made from whipped egg whites (meringue).
Similar to making pavlova or meringue cookies, the egg whites are whipped to stiff peaks, and then piped into shapes and baked at a low temperature until dry.
Why this recipe works
This simple and straightforward recipe makes a small-batch, which is perfect for decorating a Christmas yule log cake (Bûche De Noël).
They're not very sweet, are naturally gluten-free and dairy-free (if using dairy-free chocolate).
No need to carve the meringue to make a small hole with a paring knife, or use a double-boiler in this recipe.
You'll only need 5 ingredients to make them.
Ingredients you'll need
- egg whites: preferably at room temperature, so they can whip up with more volume
- granulated sugar: blitz for 30 seconds in a food processor/spice grinder, or you can use castor sugar
- cream of tartar: is an acid that stabilizes the meringue; you can also use lemon juice or white vinegar
- vanilla extract: adds flavor to the meringue
- bittersweet dark chocolate: chopped, for "gluing" the mushroom caps and stems together
Optional:
- unsweetened cocoa powder: for dusting the mushroom caps
How to make them
Preheat oven to 200F.
Prepare a large baking sheet (18" by 13") with parchment paper.
In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites (at medium speed) until frothy.
Add in cream of tartar, increase the speed and gradually add half of the sugar and vanilla extract.
Once the meringue reaches soft peaks, add remaining sugar over next few minutes, and continue beating until stiff peaks form and the meringue is glossy and shiny.
Fill the meringue into a piping bag/pastry bag fitted with a ½" round tip.
Pipe about 45 stems on the prepared baking sheet, using a bit less than ½ of the meringue. Mushroom stems should be ¾" tall.
Next, pipe mushroom caps using the same tip. Caps are about ¾"-1" round and ¾" high. Place the tip ½" high and gently squeeze the meringue out. Smooth mushroom caps with a lightly wet fingertip.
Bake the meringue for 2 hours until firm and can be lifted from baking sheet without sticking.
Turn off oven heat and leave to dry further inside the oven overnight.
Remove meringue out of oven.
Use small brush and lightly touch a little cocoa powder and smudge on the cap for the brown tinge (optional).
Cut the tip of the stems with a pair of kitchen scissors so the surface is flat.
Melt chocolate with double boiler water or microwave oven (about 30 seconds, or until melted).
Spread melted chocolate under caps and glue the stem on it.
To keep mushrooms safe, place upright in a airtight container. Store in dry cool place until chocolate is set.
How to store
Store meringue mushrooms in a completely dry, airtight container for up to 4 weeks at room temperature.
Expert tips & FAQs
My meringue mushrooms turned brown.
Your oven may run hot. You may need to lower/adjust the temperature of your oven.
Can I make these into cookies?
Absolutely. You can pipe rounds to make them into meringue cookies.
Can I freeze the meringue mushrooms?
Yes, you can freeze baked and cooled meringue mushrooms, and use them in desserts like Mini Baked Alaska..
Store the meringue in an airtight container in the freezer for up to 1 month.
Other recipes you may like
Perfect Bûche de Noël (Yule Log)
Mini Pavlova with Matcha Cream
Let me know if you try out this recipe -- tag me on Instagram @siftandsimmer or leave me a comment/rating below!
Meringue Mushrooms for Yule Log Cake (Bûche De Noël)
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Meringue:
- 2 large (appx 60g) egg whites
- 85 g granulated sugar or castor sugar
- ¼ teaspoon cream of tartar
- ¼ teaspoon vanilla extract
- ½ teaspoon cocoa powder sifted, optional
Chocolate:
- 30 g (1 oz) bittersweet chocolate chopped
Instructions
- Preheat oven to 200°F/93°C.
- Prepare a large baking sheet (18" by 13") with parchment paper.
- In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites (at medium speed) with cream of tartar until frothy.
- Increase the speed and gradually add half of the sugar and vanilla extract.
- Once the meringue reaches soft peaks, add remaining sugar over next few minutes, and continue beating until stiff peaks form and the meringue is glossy and shiny.
- Fill the meringue into a piping bag/pastry bag fitted with a round ½" round tip.
- Pipe about 45 stems on the prepared baking sheet, using a bit less than ½ of the meringue. Mushroom stems should be ¾" tall.
- Next, pipe mushroom caps using the same tip. Caps are about ¾"-1" round and ¾" high. Place the tip ½" high and gently squeeze the meringue out. Smooth mushroom caps with a lightly wet fingertip.
- Bake the meringue for 2 hours at 200°F/93°C until firm and can be lifted from baking sheet without sticking.
- Turn off oven heat and leave to dry further inside the oven overnight.
- Remove meringue out of oven.
- Use small brush and lightly touch a little cocoa powder and smudge on the cap for the brown tinge, optional.
- Cut the tip of the stems with a pair of kitchen scissors so the surface is flat.
- Melt chocolate with double boiler water or microwave oven (about 30 seconds, or until melted).
- Spread melted chocolate under caps and glue the stem on it.
- To keep mushrooms safe, place upright in a airtight container. Store in dry cool place until chocolate is set.
- Store meringue mushrooms in a dry, airtight container for up to 4 weeks at room temperature.
Nutrition
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
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