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Meringue Mushrooms Recipe

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Create charming and delicate meringue mushrooms with this step-by-step recipe. Perfect for decorating cakes or enjoying as a light, sweet treat, these mushrooms are made from Swiss meringue, piped and baked to perfection, then assembled with rich dark chocolate and dusted with cocoa for a woodland-inspired finish.

Ingredients

Swiss Meringue

  • 4 large egg whites, room temperature
  • 2 cups (250 g) powdered (icing) sugar

For the Finish

  • 1 tablespoon cocoa powder
  • 2 oz (60 g) dark chocolate

Instructions

  1. Preheat and Prepare Baking Sheet: Preheat the oven to 210°F (100°C) and line a baking sheet with parchment paper.
  2. Make Swiss Meringue: Place egg whites in a clean metal bowl and sprinkle powdered sugar over them. Whisk a few times then place the bowl over a bain-marie (hot water bath) and whisk until the mixture is foamy and the sugar hot to the touch.
  3. Beat the Meringue: Remove the bowl from heat and using a stand or electric mixer, beat the egg whites until the mixture cools completely and forms glossy, stiff peaks.
  4. Transfer to Piping Bag: Spoon the meringue into a large piping bag fitted with a ½ inch (12 mm) round tip.
  5. Pipe Meringue Dots to Secure Parchment: Pipe 4 meringue dots on the corners of the baking sheet under the parchment paper to secure it during baking.
  6. Pipe Stems: Holding the bag upright, pipe mushroom stems by squeezing with a wide base and lifting to create a pointed tip about 1 inch (2.5 cm) high.
  7. Pipe Caps: Pipe caps by squeezing a round dome shape 1 to 2 inches (2.5 to 5 cm) wide, smoothing the surface and flattening any spikes with a wet fingertip.
  8. Sprinkle Cocoa Powder: Dust the mushroom caps lightly with cocoa powder to mimic earth texture.
  9. Bake: Bake the meringue caps and stems at 210°F (100°C) for 1 hour. Allow to cool completely and peel off the parchment paper.
  10. Melt Chocolate: Gently melt dark chocolate over a double boiler or in short bursts in the microwave.
  11. Assemble Mushrooms: Trim stems’ tops evenly with a serrated knife. Spread melted chocolate on the bottom of caps and dip the tip of a stem in chocolate then attach the stem to the cap. Place assembled mushrooms upside down on parchment-lined wire rack to set.
  12. Alternative Assembly: Alternatively, create a small hole in the bottom of caps, fill the hole and top of stems with chocolate, and insert stems into caps. Place upside down and refrigerate until the chocolate sets.
  13. Final Touch: Once set, dust the assembled mushrooms with additional cocoa powder for a natural, earthy look.

Notes

  • Ensure the egg whites and bowl are completely clean and dry before making meringue to achieve stiff peaks.
  • Room temperature egg whites whip better and yield more volume.
  • The low baking temperature is crucial to dry out the meringue without browning.
  • Use good quality dark chocolate for the best flavor and solid assembly.
  • Store finished meringue mushrooms in an airtight container at room temperature to prevent sogginess.

Find it online: https://mealoria.com/meringue-mushrooms-recipe/