Meringue Mushrooms
Miniature meringue mushrooms are a classic, festive confectionery often served as an edible decoration for a traditional Christmas yule log cake.
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Instructions
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Preheat the oven to 200 F and line two baking sheets with parchment paper.
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In a clean electric mixer bowl with a whisk attachment, beat room temperature egg whites on medium speed until frothy.
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Add cream of tartar, then continue beating until soft peaks form. Increase speed to high, gradually add sugar, and beat until shiny, stiff peaks develop.
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Transfer meringue to a pastry bag with a 1/2-inch round tip.
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Pipe 2-inch wide, 1-inch high mushroom caps onto prepared baking sheets by squeezing firmly, then twisting and lifting the bag.
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Lightly smooth cap tops with a damp finger.
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Pipe 1 1/2-inch tall tapering stems, starting with a 1-inch base, making extras to account for collapses.
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Bake meringues for 90 minutes, turning halfway, until hard and dry. Turn off the oven and let them cool completely inside for several hours or overnight.
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Melt chocolate in a microwave-safe bowl, stirring every 30 seconds.
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Carve a small hole in the bottom of each mushroom cap with a toothpick.
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Dip a stem top into melted chocolate, insert into a cap's hole, and place on a baking tray to set.
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Sift cocoa powder lightly over assembled mushrooms.