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Meringue Mushrooms for Yule Log Cake (Bûche De Noël)

These Meringue Mushrooms made from whipped egg whites are a cute and festive addition to Bûche De Noël (Christmas Yule Log Cake). 
Course Dessert, Snack
Cuisine American
Prep Time 1 hour
Cook Time 2 hours
Cooling Time 8 hours
Total Time 11 hours
Servings 45
Calories 11kcal
Author Michelle

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

Calories: 11kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 0.2g | Saturated Fat: 0.1g | Sodium: 2mg | Potassium: 7mg | Sugar: 2g | Calcium: 1mg | Iron: 0.003mg