Desserts Cookies International Cookie Recipes France Meringue Mushrooms 4.8 (175) 145 Reviews 91 Photos These take a bit of work and time, but are spectacular. They are highly prized for Christmas gift-giving! As with other meringue recipes, these should only be made on a dry day. You will need a pastry bag with a plain tip. If you can save some green plastic berry baskets from the summertime, these mushrooms look totally realistic placed in them. Recipe by Holly Wilkins Updated on March 6, 2023 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 91 91 91 91 Prep Time: 45 mins Cook Time: 1 hrs Total Time: 1 hrs 45 mins Servings: 36 Yield: 36 mushrooms Jump to Nutrition Facts Ingredients ½ cup egg whites ¼ teaspoon cream of tartar ¼ teaspoon salt 1 teaspoon vanilla extract 1 cup white sugar 1 tablespoon unsweetened cocoa powder 4 ounces chocolate confectioners' coating Directions Gather all ingredients. Allrecipes/Oana Ennis Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil. In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar, salt, and vanilla. Allrecipes/Oana Ennis Continue whipping until the whites hold soft peaks. Gradually sprinkle in the sugar so that it does not sink to the bottom, and continue whipping until the mixture holds stiff shiny peaks. Allrecipes/Oana Ennis Place a round tip into a pastry bag, and fill the bag half way with the meringue. To pipe the mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. Allrecipes/Oana Ennis For the stems, press out a tiny bit of meringue onto the other sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes. Allrecipes/Oana Ennis Dust the mushroom caps lightly with cocoa using a small sifter or strainer. Allrecipes/Oana Ennis Bake for 1 hour in the preheated oven, or until the caps are dry enough to easily remove from the cookie sheets. Set aside to cool completely. Allrecipes/Oana Ennis Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth. Allrecipes/Oana Ennis Poke a small hole in the bottom of a mushroom cap. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate, and press lightly into the hole. Allrecipes/Oana Ennis When the chocolate sets, they will hold together. Repeat with remaining pieces. Store at room temperature in a dry place or tin. Allrecipes/Oana Ennis I Made It Print Nutrition Facts (per serving) 39 Calories 1g Fat 7g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 39 % Daily Value * Total Fat 1g 2% Saturated Fat 1g 4% Sodium 22mg 1% Total Carbohydrate 7g 3% Dietary Fiber 0g 0% Total Sugars 6g Protein 1g Calcium 2mg 0% Iron 0mg 1% Potassium 31mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved