Meringue Mushrooms

Master how to make Meringue Mushrooms with just 5 ingredients to use on Bûche de Noël (Yule Log Cake) or any dessert recipe that could use a natural-looking touch.

Course Dessert

Cuisine American

Prep Time 45

Cook Time 1

Chill Time 2

Total Time 3 45

Servings servings (4 mushrooms each)

Calories 50kcal

Author Meggan Hill

Ingredients

3 large egg whites at room temperature (see note 1)
1/4 teaspoon cream of tartar (see note 2)
1/2 cup granulated sugar
1/3 cup powdered sugar
unsweetened cocoa powder for dusting

Instructions

Preheat oven to 225 degrees. Prepare 2 baking sheets by lining with parchment paper. Prepare a pastry bag fitted with a small number 6 plain tip.
In the bowl of a standing mixer or using a hand mixer on medium-low speed, beat together the egg whites and cream of tartar until foamy.
Continue to beat, slowly adding granulated sugar. Increase speed to high and beat until soft peaks form and the mixture holds stiff shiny peaks. Sift powdered sugar over the egg white mixture and fold in until well blended, using a rubber spatula.
Scoop the mixture into the prepared pastry bag. On the first baking sheet, pipe 48 mushroom stems by piping them from about 1/2 inch at the base of the stem to about 3/4 inch at the tip, spacing them 1/2 inch apart.
Pipe the tops of the mushrooms on the other baking sheet by piping 48 mounds about 1 1/4 inch wide and about 3/4 inch tall, spacing them also 1/2 inch apart. Remove any pointy tips by gently rubbing with a slightly damp finger. Dust mushrooms with cocoa.
Place baking sheets in the oven and bake until firm enough to be removed from sheet, about 50 to 55 minutes. Place sheets on counter (make sure to protect counter by placing on a trivet) and flip mounds so the flat sides are up.
With the tip of a knife, gently make a small hole in the bottom of the mound. Pipe a small amount of reserved meringue into the hole and insert the stems tip first. Repeat with remaining mounds. Place sheets in oven and bake until completely dry, about 15 minutes. Allow to cool completely on baking sheets.

Notes

Egg whites: Room temperature egg whites beat quicker and higher than cold egg whites. If you forgot to bring the eggs to room temperature early enough, place the uncracked cold eggs in a bowl of warm water for several minutes until they no longer feel chilled.
Cream of tartar: This baking aisle staple is an acid that plays a vital role in stabilizing the meringue, making it billowy and light as air.
Yield: This method makes 48 mini Meringue Mushrooms; more than enough to decorate my Bûche de Noël (Yule Log Cake) and the platter you serve it on.
Storage: Store extra Meringue Mushrooms in an airtight container at room temperature for up to 3 days. TOTALLY MAKING THIS UP! If you're using the mushrooms atop a Bûche de Noël (Yule Log Cake), place a piece of plastic wrap directly onto the cut edge and store cake (uncovered on top) in the refrigerator for up to 2 days.
Watch the weather: Meringue is easiest to whip up on days that are fairly low in humidity. If it’s raining out or muggy, it might be best to wait; as meringue absorbs moisture in the air and turn limp or sticky.
Time it right: Once you stop beating the egg whites to make the meringue, try to move quickly. The longer the mushrooms sit before they’re baked, the more likely that they could sink or sag. Don’t let that air you worked so hard to achieve slip away!

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