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+ servings
Meringue Mushrooms
Prep Time
45 mins
Cook Time
1 hr 30 mins
Meringue mushrooms are adorable and festive decoration for traditional French dessert - Bûche de Noël (Yule Log).
Course: Dessert
Cuisine: French
Keyword: meringue cookies, meringue mushrooms
Servings: 16 mushrooms
Author: Jackie
  • 1 large egg white room temperature
  • ¼ cup granulated sugar use superfine if you can find it
  • teaspoon cream of tartar
For the Decoration
  • 2 ounces dark chocolate melted
  • Cocoa powder for dusting
  1. Preheat the oven to 200°F and place the oven rack in the center of the oven. Line a baking sheet with parchment paper.
  2. In a bowl, beat the egg white and cream of tartar with an electric mixer until soft peaks form.
  3. Once they form soft peaks, increase the speed to high and gradually add the sugar, a tablespoon at a time and beat until the peaks are very stiff.
  4. Place the meringue into a large pastry bag fitted with a ½-inch round tip.
  5. For the caps, pipe 1 - 1½-inch rounds onto the prepared baking sheet, leaving an inch between the rounds.
  6. For the stems, hold the pastry bag perpendicular to the baking sheet. Start piping gently, forming a stem's base, then lift the bag while squeezing. Make sure to make the pointed end by pulling up the bag. The stems should be about 1 inch high.
  7. Pipe a few stems extra since some stems can collapse.
  8. Dip your finger in a little water and gently smooth the tops of the caps.
  9. Bake for 2 hours until crisp and completely dry.
  10. Shut off the heat and allow the meringues to cool inside the oven until they reach room temperature.
  11. Once the meringues have cooled, dust them with cocoa powder, then use your fingers to rub the cocoa powder into the caps and stems until each has darkened to a rustic brown.
  12. Assembly: melt the chocolate in the microwave or a double boiler. While the chocolate is cooling, make a hole on the bottom of each cap with the tip of a knife. Using a serrated knife, carefully trim about ¼ of an inch off the pointed tips of the mushroom stems.
  13. Spread a generous coat of melted chocolate over the flat side of several mushroom caps, then attach the cut surface of the stems. Repeat until all of the mushrooms are assembled.
  14. To prevent them from becoming sticky, put them in an airtight container as soon as you make them.
Recipe Notes

Although these can keep for up to 1 week if stored correctly, I advise you to make them after you finish your Yule Log cake. If a small bit of air comes in the contact with the meringue, they will become soft and sticky.