Laura Smith
Meringue mushrooms are a fun and festive treat that can be used to decorate cakes and cookies, or even as a garnish for a savoury dish. They are made by whipping egg whites, cream of tartar, and sugar together to form a stiff meringue, which is then piped into mushroom shapes and baked. Once cooled, the mushroom caps and stems are dipped in chocolate and stuck together, and the finished mushrooms are dusted with cocoa powder. While they do take some time and effort to make, meringue mushrooms are a unique and impressive addition to any dessert spread.
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What You'll Learn
Ingredients: egg whites, sugar, cream of tartar, chocolate, and more
Meringue mushrooms are a delightful treat, perfect for decorating cakes or giving as gifts. They are easy to make and only require a few simple ingredients: egg whites, sugar, cream of tartar, chocolate, and some additional flavourings.
Egg whites are the base of the meringue and provide structure. It is best to use fresh egg whites for optimal whipping and stiffness. Sugar is added for sweetness and to give volume to the meringue. The ratio of sugar to egg whites is important; a higher proportion of sugar will result in a glossier and denser meringue that is easier to pipe. Toasted sugar is a great option as it adds caramel notes and reduces the overall sweetness.
Cream of tartar is essential for stabilizing the egg whites, ensuring the mushrooms are not hollow. It also adds a nice acidic counterpoint to the sweetness of the meringue. A pinch of salt can further enhance the flavour. Vanilla extract is often added for a more complex flavour profile, and you can adjust the amount to taste.
Chocolate is used to assemble the mushroom caps and stems. Melted chocolate is piped into the centres of the meringue caps, and the stems are then dipped in chocolate and attached. White chocolate is a popular choice as it resembles the gills on the underside of mushrooms.
With these ingredients and a few simple tools, you can create delicious and adorable meringue mushrooms!
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Mixing the meringue: whisking and whipping techniques
To make meringue mushrooms, you'll need to start by separating and beating your egg whites. Add your room-temperature egg whites to a large glass or metal bowl and beat with a stand mixer or electric mixer on medium speed until they become frothy. You can also do this by hand with a whisk, but it will take longer.
Once the egg whites are frothy, add in the cream of tartar, salt, and vanilla (if using). Continue to beat the mixture until soft peaks form. Now, with the mixer running, slowly add in the sugar, a spoonful at a time, allowing each addition to mix in thoroughly before adding more. Continue to beat the mixture until it becomes thick, glossy, and holds stiff peaks. You'll know it's ready when you can turn the bowl upside down without the meringue falling out!
The meringue is now ready to be piped. Transfer it to a piping bag fitted with a round tip. Hold the piping bag perpendicular to a parchment-lined baking sheet, about half an inch above the surface. To pipe the mushroom caps, squeeze out round mounds of meringue, stopping and pulling the bag away to the side before releasing pressure to avoid peaks on top. For the mushroom stems, pipe small, tall mounds, pulling the bag straight up to create a point.
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Piping the mushrooms: shaping caps and stems
To pipe the mushroom caps, fill a pastry bag halfway with meringue. Hold the bag straight up and down and squeeze to form a round meringue cookie. There will be a little peak, but you can smooth it down with a wet fingertip. Pipe the caps about 1 inch apart, and about 1 1/2 inches wide and 3/4 inch high.
To pipe the mushroom stems, press out a tiny bit of meringue onto the remaining cookie sheet, then pull the bag straight up to a height of about 2 inches. The stems should resemble candy kisses. The base of the stem should be a bit thicker for support, and the stem should be as straight as possible. Make your stems about 1 to 1 3/4 inches high.
Remember, it's best if they are imperfect because mushrooms are all unique, and their imperfections will make them look more natural.
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Baking the meringues: oven temperature and timing
When you put the meringues in the oven, they will look glossy and wet, with a bright white-to-ivory hue. The ideal oven temperature is somewhere between 200°F and 225°F (110°C). The timing can vary depending on the size, shape, and quantity of the meringues, but they will need to bake for at least an hour. You'll know they are done when they turn a matte beige and feel firm and dry to the touch.
Meringue mushrooms typically take longer to bake if you live in a humid area. In this case, you will want to store them in airtight containers to avoid stickiness. It is best to make meringue mushrooms on a dry day, as humidity can cause them to turn out hollow.
Once they are done baking, turn off the oven and let the meringues cool inside with the door tightly closed. This will allow them to dry as they cool. The timing of the cooling phase can vary depending on the oven, but it often takes about four hours.
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Assembling the mushrooms: using chocolate as glue
Once you've baked your meringue, it's time to assemble the mushrooms using chocolate as glue. First, melt your chocolate in the microwave or a double boiler. If you want to add some cinnamon and cayenne for a kick, whisk them in now. Let the chocolate cool down a little so it's not too runny.
While the chocolate is cooling, carefully trim about a quarter of an inch off the pointed tips of the mushroom stems, creating a flat plane. You can use a serrated knife for this. Next, make a small hole in the centre of each mushroom cap. You can use a small paring knife or a skewer to do this.
Now, dip the tip of the meringue stem into the chocolate and attach the stem to the cap. You can also spread a thin layer of chocolate over the bottom of the cap, spreading it just to the edge, and then place the stem on top. Leave the mushrooms upside down until the chocolate hardens and sets. If you're using commercial coating chocolate, you won't need to refrigerate it as it will harden quickly. If you're using another type of chocolate, you can place the mushrooms in the fridge to set.
Your mushrooms are now assembled and ready to serve! They can be stored at room temperature in a dry place or tin.
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Frequently asked questions
You will need egg whites, sugar, salt, cream of tartar, chocolate, and cocoa powder.
For the mushroom caps, hold the piping bag straight up and down and squeeze to form a round shape. For the stems, hold the piping bag straight up and down, touch the tip to the parchment, squeeze a bit to attach the meringue to the parchment, then slowly move your hand up while squeezing. The base should be thicker than the top.
Bake the meringue mushrooms for about 1 to 2 hours at 200°F to 225°F. Do not let them brown.
