Meringue Mushrooms


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.

a high angle view looking at several meringue mushrooms.
Prep Time:
45 mins
Cook Time:
1 hrs
Total Time:
1 hrs 45 mins
36 mushrooms


  • 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


  1. Gather all ingredients.

    All ingredients for meringue mushrooms, in bowls and measuring spoons placed on marble surface

    Allrecipes/Oana Ennis

  2. Preheat the oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with parchment paper or aluminum foil.

  3. In a large glass or metal bowl, use an electric mixer to whip egg whites until foamy. Add cream of tartar, salt, and vanilla.

    Egg whites and vanilla extract being whipped with electric mixer in a glass bowl

    Allrecipes/Oana Ennis

  4. 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.

    Egg whites in a bowl, stiffened up from getting whipped with electric mixer

    Allrecipes/Oana Ennis

  5. 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.

    Meringues getting piped onto baking sheet

    Allrecipes/Oana Ennis

  6. 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.

    Meringues getting piped onto baking sheet into small peaks, looking like Hershey's kisses

    Allrecipes/Oana Ennis

  7. Dust the mushroom caps lightly with cocoa using a small sifter or strainer.

    Meringues for meringue mushrooms getting dusted with cocoa from a sifter

    Allrecipes/Oana Ennis

  8. 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.

    Meringue mushroom caps on baking sheet, dusted with cocoa powder

    Allrecipes/Oana Ennis

  9. Melt the coating chocolate in a metal bowl over simmering water, or in a glass bowl in the microwave, stirring occasionally until smooth.

    Chocolate melted in glassbowl

    Allrecipes/Oana Ennis

  10. 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.

    Meringue mushroom stem and cap getting put together woith melted chocolate in between

    Allrecipes/Oana Ennis

  11. When the chocolate sets, they will hold together. Repeat with remaining pieces. Store at room temperature in a dry place or tin.

    a high angle view looking at several meringue mushrooms.

    Allrecipes/Oana Ennis

Nutrition Facts (per serving)

39 Calories
1g Fat
7g Carbs
1g Protein
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.

You’ll Also Love