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Meringue Mushrooms

Meringue Mushrooms

These crisp little meringues almost pass for real mushrooms--until you take a sweet crunchy bite.

This recipe goes with Bûche de Noël

Southern Living JANUARY 1999

  • Yield: 32 mushrooms


  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/8 teaspoon salt
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup superfine sugar
  • 1/2 cup (3 ounces) semisweet chocolate morsels, melted
  • 2 teaspoons cocoa


Combine first 5 ingredients; beat at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).

Spoon mixture into a decorating bag fitted with a large round tip. Pipe 32 (1 1/4-inch-wide) mounds to resemble mushroom caps and 32 (1-inch-tall) columns to resemble stems onto a parchment paper-lined baking sheet.

Bake at 200° for 1 1/2 hours; turn oven off. Let meringues stand in closed oven 2 hours.

Spread a thin layer of melted chocolate on flat side of caps. Trim rounded end of stems to make them flat; press stems against chocolate to attach them to caps. Sprinkle meringues lightly with cocoa.

Nutritional Information

Amount per serving
  • Calories: 28
  • Fat: 1g
  • Cholesterol: 0.0mg
  • Sodium: 14mg

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Meringue Mushrooms Recipe