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meringue mushrooms on a buche de noel cake

Meringue Mushroom Recipe

Easy crispy crunchy meringue mushrooms are a Christmastime favorite or the perfect treat for a woodland party.
5 from 2 votes
Prep Time: 10 mins
Cook Time: 2 hrs
cooling: 1 d
Total Time: 2 hrs 10 mins
Serves: 24 mushrooms
Calories: 25kcal


Meringue Mushroom Ingredients

  • 3 (100 g) egg whites fresh
  • 1/4 tsp cream of tartar
  • 5 oz (142 g) sugar
  • 1/2 tsp vanilla or other flavoring
  • 1 pinch salt
  • 1 ounce melted chocolate


  • 804 Piping Tip
  • Piping Bag


Meringue mushroom instructions

  • Pre-heat your oven to 225ºF and line a baking sheet with parchment paper
  • Bring 2 inches of water to a simmer in a pot. Place a clean stainless steel mixing bowl over the water. It shouldn't touch the water. 
  • Combine your egg whites and sugar and whisk to combine. Occasionally whisk as it's heating to distribute the heat and dissolve the sugar.  
  • Once your egg whites are at 110ºF (or when you don't feel any grains of sugar between your fingers) you're read to whip
  • Place the bowl on your stand mixer with the whisk attachment. Whisk on med for one minute, add in cream of tartar, salt and flavoring. 
  • Bump up to high and let whip until you reach STIFF peaks. 
  • Now you are ready to pipe your meringue onto a parchment-lined baking sheet into your mushrooms!
    Note: make sure your parchment sits completely flat on your baking sheet by placing dollops of meringue under each corner and pressing it flat against the pan.
  • Place piping tip into a piping bag. Fill your bag with your meringue.
  • To make the caps of the mushrooms, hold your piping bag straight up and down and squeeze to form the mushroom cap and pull up. There will be a little peak and that is okay, we will take care of that in a minute.
  • Once you have formed all your caps, use a tiny bit of water on your finger tip and gently smooth the top of the meringues.
  • For the stems, you hold your piping bag straight up and down again, 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 a bit thicker than the top. Make your stems about 2" tall.
  • Bake for about 2 hours, then turn off the oven but do not take them out. Let them sit in the oven until they are completely cold. I leave mine in overnight. 
  • Meringue mushrooms can be stored in a ziplock bag unrefrigerated for up to two weeks. 


Serving: 3cookie | Calories: 25kcal (1%) | Carbohydrates: 6g (2%) | Protein: 1g (2%) | Fat: 1g (2%) | Sodium: 8mg | Potassium: 11mg | Sugar: 6g (7%)