Vanilla Meringue Mushrooms

These Vanilla Meringue Mushrooms are super adorable and look just like the real thing.  They are crunchy and sweet, the total opposite of the real mushrooms.  The only thing they have in common are their appearance and weight.  These Meringue Mushrooms are light and airy.  They are really easy to make and only needs a few ingredients.  Let’s take a look at how to make them, shall we?

After beating the meringue, use a 1/2-inch plain round tip to pipe the “stems” first.  Have the tip around half an inch above the baking sheet and lift the piping bag upward while gently adding pressure on the pastry bag to release the meringue.  When it reach the height you desired, stop the pressure and continue lifting the pastry bag.  If some of them tilted to the side, don’t worry, that will make them look more natural.  



Then, pipe the mushroom “caps”.  Have the piping tip around 1/4-inch above the baking sheet and gently add pressure on the pastry bag to release meringue until it’s the size/diameter you want.  I pipe my caps at around 1 to 1 1/2-inch in diameter.  When it reached the size you want, stop the pressure and turn the pastry tip around the piped cap.  If the meringue leaves a pointy tip, gently pad on the tip with a damp finger to achieve a smooth surface.



Bake at 200 degree F for 2 hours and they’re done.  After they are cooled, cut the tips off the stems so you get a flat surface. 



Melt the chocolate chips and spread a thin layer on the flat side of the cap.



Place the cut side of the step onto the melted chocolate and let the chocolate set.



You can leave them as is for white button mushrooms.



Or, dust them with cocoa powder and brush the excess off with a pastry brush for a more rustic and natural look.



When I was taking picture of these meringue mushrooms, my Baby Girl heard the click click click sounds from the camera and she knows Mommy is taking pictures of some yummy treats.    She just reach over the bowl, grabbed a mushroom, gave me the sweetest smile and started munching.  She finished it in no time and had another. 



Now, you have these cute little Meringue mushrooms to munch on or save a few for decorations. I will show you what I did with them on my next post. So, stay tuned.







Vanilla Meringue Mushrooms (Printable Recipe)



2 large egg whites, at room temperature
a pinch of kosher salt
1/2 cup caster (superfine baker's) sugar
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1/2 cup bittersweet chocolate chips (act as “glue” for the stems)
1 tablespoon cocoa powder (for dusting)

Preheat the oven 200 degrees F. Line a baking sheet with parchment paper. Set aside.

In a bowl of the stand mixer fitted with the whisk attachment, beat the egg whites, cream of tarar, and salt until frothy, about 2 minute. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Then, add the vanilla extract.  Increase the speed to high and beat until the mixture is thick, shiny and holds stiff peaks, about 5 to 7 minutes.

Transfer the meringue into a pastry bag fitted with a 1/2-inch round plain tip. Pipe the “stems” first as the meringue still holds up well.  Have the pastry tip around half an inch above the baking sheet and lift the piping bag upward while gently adding pressure on the pastry bag to release the meringue. When it reach the height you desired, stop the pressure and continue lifting the pastry bag. If some of them tilted to the side, don’t worry, that will make them look more natural.

Then, pipe the mushroom “caps”. Have the piping tip around 1/4-inch above the baking sheet and gently add pressure on the pastry bag to release meringue until it’s the size/diameter you want. I pipe my caps at around 1 to 1 1/2-inch in diameter. When it reached the size you want, stop the pressure and turn the pastry tip around the piped cap. If the meringue leaves a pointy tip, gently pad on the tip with a damp finger to achieve a smooth surface.

Bake for 2 hours and let cool on a wiring rack.  In a microwave safe bowl, melt chocolate chip on high.  Stir every 30 second intervals until melted.  Let melted chocolate cool slightly. 

Cut the tips off the stems so you get a flat surface.  Spread a thin layer of melted chocolate on the flat side of the cap.  Place the cut side of the step onto the melted chocolate and let the chocolate set. Dust them with cocoa powder and brush the excess off with a pastry brush for a more rustic and natural look.