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Meringue Mushrooms Recipe

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4.5 from 58 reviews

This whimsical Meringue Mushrooms recipe creates delicate, edible mushrooms perfect for decorating cakes and desserts. Made with light Swiss meringue, baked until crisp, and assembled with dark chocolate, these charming mushrooms are dusted with cocoa powder to give a natural, forest-floor appearance. Ideal for adding an elegant, playful touch to your baking.

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 Oven and Prepare Baking Sheet: Preheat your oven to 210°F (100°C) and line a baking sheet with parchment paper to prevent sticking during baking.
  2. Make Swiss Meringue Base: Place the egg whites in a clean bowl of a stand mixer or a large metal bowl. Add powdered sugar and whisk a few times by hand to combine. Set the bowl over a bain-marie (water bath) and whisk continuously until the mixture is hot and foamy.
  3. Whip Meringue to Stiff Peaks: Remove the bowl from heat and beat the meringue using a stand or electric mixer until it cools completely and forms glossy, stiff peaks. Use immediately for best results.
  4. Pipe Meringue Dots to Secure Parchment: Transfer meringue to a large piping bag fitted with a ½-inch (12 mm) round tip. Pipe four small meringue dots at the corners of the baking sheet to secure the parchment paper during piping and baking.
  5. Pipe Mushroom Stems: Hold the piping bag upright and squeeze gently to form the base of a stem, then lift the bag while continuing to squeeze to create a pointed end about 1 inch (2.5 cm) tall.
  6. Pipe Mushroom Caps: Pipe round meringue shapes 1 to 2 inches (2.5 to 5 cm) in diameter by squeezing the meringue smoothly and lifting the bag off slowly to avoid peaks. Use a damp fingertip to flatten any spikes if needed.
  7. Arrange and Sprinkle with Cocoa Powder: Place caps and stems about 1 inch (2.5 cm) apart on the baking sheet; sprinkle the mushroom caps with cocoa powder for a natural look.
  8. Bake the Meringue Mushrooms: Bake for 1 hour at 210°F (100°C). Once done, let them cool completely on the parchment paper, then carefully detach them.
  9. Prepare for Assembly: Melt dark chocolate in a double boiler or microwave until smooth for assembling the mushrooms.
  10. Assemble Mushrooms (Method 1): Trim stem tops evenly with a serrated knife. Coat the bottom of each cap with melted chocolate, dip and twist the stem tip into chocolate, then attach to the cap. Place assembled mushrooms upside down on a parchment-lined wire rack and allow chocolate to set.
  11. Assemble Mushrooms (Method 2): Make a small hole on the bottom of each cap with a small paring knife and fill it with melted chocolate. Also coat the tops of stems with chocolate and insert them into the holes. Place mushrooms upside down and refrigerate to set the chocolate.
  12. Final Touch: Once assembled and set, sprinkle cocoa powder on the upright mushrooms to create the effect of freshly emerged mushrooms on soft earth.

Notes

  • Ensure egg whites are at room temperature to achieve maximum volume when whipping.
  • Use clean, grease-free bowls and utensils to prevent interfering with meringue stability.
  • Maintain low oven temperature (210°F/100°C) to dry the meringue slowly without browning.
  • Handle delicate baked meringue pieces carefully to prevent breakage during assembly.
  • You can store assembled meringue mushrooms in an airtight container at room temperature for up to two days.

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