Meringue Mushrooms

December 28th, 2012

I PVR cooking shows, A LOT of them, I’m not ashamed to admit that I currently have more than 50 that I can’t bring myself to delete. I was trying to figure out how I would make meringue mushrooms for my Yule Log this year when my friend Gen (who’s equally obsessed with cooking shows than me) reminded me that Anna Olson had showed how to make them. SCORE! I found that show from my list and watched it again. Anna, if you’re reading this (not a chance) then your oven temperature is WAY too high for those meringues, my first batch turned out brown :(


Meringue mushrooms


  • 2 egg whites, room temperature*
  • ¼ tsp cream of tartar (or ½ teaspoon of lemon juice or white vinegar)
  • ½ cup vanilla sugar
  • A few onces of melted chocolate
  • Cocoa powder for dusting

*If you’re like me and you always forget to take out your eggs ahead of time, you can simply warm up the eggs by submerging them in a bowl of hot tap water for about 3 minutes.


  1. Prepare your baking sheet with parchment** paper and preheat oven to 200°F.
  2. Whip the egg whites and cream of tartar, on slow speed then gradually increase to full speed. When the eggs get foamy, slowly add the sugar on full speed. Your meringue is ready when it forms stiff peaks. Make sure that the sugar has fully dissolved by rubbing some of the mixture between your thumb and forefinger.
  3. On a baking sheet, prepared with parchment paper, pipe little dollops to look like mushroom caps. To make the stems, pipe and lift the piping bag up. Dip your finger into water and go back to fix any weird parts of your meringue.
  4. Bake for 1 hour and let the meringues cool to room temperature.
  5. Melt some chocolate in the microwave at 30 seconds intervals and mix until completely melted.
  6. Poke a skewer in the bottom of the mushroom caps. The hole will help to hold the stem. Brush or use a knife to spread a little bit of the chocolate on the bottom of the mushroom caps. Assemble the caps with the stems and dust a few of them with a little bit of cocoa powder.

** I read somewhere not to use a silpat or silicone paper for meringue, I can’t remember why.

My little Loïc was patiently looking at me assembling the mushrooms.

My little Loïc was patiently looking at me assembling the mushrooms.


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