Meringue Mushrooms Recipe

Meringue Mushrooms Recipe - Completely adorable meringue Christmas cookies perfect for decorating holiday cakes like the yule log! (step-by-step photos)

These meringue mushrooms are highly prized on Christmas cookie platters and are darling for decorating holiday cakes such as yule logs (stay tuned for my next recipe – eek eek so excited)! Meringue mushroom cookies take some time to dry out in the oven but otherwise, they are easy to make. And they can be made a few days in advance!

No need to strive for perfection here. It’s best if they are imperfect because lets face it, mushrooms are all unique and their imperfections will make them look more natural. This recipe yields 30-35 meringue mushrooms.

As with any meringue recipe, it works best on a dry day, stored at room temp, and not in a humid climate. Also, the cream of tartar is important and stabilizes the egg whites so the cookies don’t turn out hollow.

They aren’t the same without cream of tartar. It’s an inexpensive ingredient that makes a big difference in meringue recipes.

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Meringue Mushrooms Recipe - Completely adorable meringue Christmas cookies perfect for decorating holiday cakes like the yule log! (step-by-step photos)

Ingredients for Meringue Mushrooms

2 large egg whites, room temp (if you forgot, put them in warm water for 15 min)
1/2 cup granulated sugar
1/8 tsp salt
1/8 tsp cream of tartar
1/4 cup semi-sweet chocolate chips, melted

Meringue Mushrooms Recipe - Completely adorable meringue Christmas cookies perfect for decorating holiday cakes like the yule log! (step-by-step photos)

Tools You’ll Need for Meringue Mushrooms:

A large cookie sheet
Parchment Paper
Wilton 2A tip with a piping bag (or use a big ziploc bag and a 3/8″ round hole cut in the corner, it just won’t be as easy to pipe).

Bakers tip: organic granulated sugar does not work well in this recipe because it’s too coarse. I’ve tried it and it sucks.

How to Make Meringue Mushrooms:

Prep: Preheat Oven to 200° F. Line a large baking sheet with parchment paper (not wax paper).
1. Add 2 egg whites, 1/2 cup sugar, 1/8 tsp salt and 1/8 tsp cream of tartar and beat with whisk attachment on high speed 7 min or until you have glossy ribbons and the peaks stay fairly stiff (cold whites take longer).

Meringue Mushrooms Recipe - Completely adorable meringue Christmas cookies perfect for decorating holiday cakes like the yule log! (step-by-step photos)

2. Transfer meringue to pastry bag fitted with a 3/8″ round tip and pipe onto lined cookie sheet (about 1″ apart). Mushroom caps should look like large chocolate kisses (1 1/2″ diameter at the base) with the tip swirled into the side so you get an even top. If you’re a perfectionist; you can smooth the mushroom caps with a wet fingertip. Mushroom stems should look like slimmer/taller kisses (3/4″ diameter at the base) and tips pointed up. It’s ok if stems curve a little – gives more character to the mushrooms but too much curve and mushrooms will fall over. 

Meringue Mushrooms Recipe - Completely adorable meringue Christmas cookies perfect for decorating holiday cakes like the yule log! (step-by-step photos)

3. Bake at 200˚F for 1 hour 30 min. They should slide easily off the parchment paper easily when they are done.  Remove from oven and pull the parchment paper off the baking sheet . Let cool on the paper completely to room temp. Note: When they come out of the oven, they will be crisp on the outside and a little marshmallowy on the inside, but will harden as they cool.

Meringue Mushrooms Recipe - Completely adorable meringue Christmas cookies perfect for decorating holiday cakes like the yule log! (step-by-step photos)

4. To assemble, dust the tops and stems lightly with cocoa powder. If you like, you can smudge the cocoa powder with your fingers to give them that natural dirty glow :). It’s easiest to add the cocoa powder before assembling. Rotate the tip of a small paring knife in the center of each mushroom cap to cut a small hole just large enough to fit the tip of the base.

Meringue Mushrooms Recipe - Completely adorable meringue Christmas cookies perfect for decorating holiday cakes like the yule log! (step-by-step photos)

5. Now melt chocolate, transfer into a ziploc bag, snip off a tiny hole from the corner of the bag and pipe chocolate into the holes of meringue. Stick the bases into the holes and leave them upside-down until chocolate hardens and sets. Gently transfer set cookies to an airtight container and store for several days at room temp. Do not refrigerate.

Meringue Mushrooms Recipe - Completely adorable meringue Christmas cookies perfect for decorating holiday cakes like the yule log! (step-by-step photos)

Meringue Mushrooms Recipe - Completely adorable meringue Christmas cookies perfect for decorating holiday cakes like the yule log! (step-by-step photos)

 

Meringue Mushrooms Recipe

5.0 from 5 reviews
Prep time:
Cook time:
Total time:
These meringue mushrooms are highly prized on Christmas cookie platters and are darling for decorating holiday cakes such as yule logs They can be made a few days in advance!
Author:
Skill Level: Easy/Medium
Cost To Make: $3-$5
Serving: 30 to 35 cookies

Ingredients

For the Meringue Mushrooms:

  • 2 large egg whites, room temp (if you forgot, put them in warm water for 15 min)
  • ½ cup granulated sugar
  • ⅛ tsp salt
  • ⅛ tsp cream of tartar
  • ¼ cup semi-sweet chocolate chips, melted

Tools you'll need:

  • A large cookie sheet
  • Parchment Paper
  • Wilton 2A tip with a piping bag (or use a big ziploc bag and a ⅜″ round hole cut in the corner, it just won't be as easy to pipe).

Instructions

Prep: Preheat Oven to 200° F. Line a large baking sheet with parchment paper (not wax paper).

  1. Add 2 egg whites, ½ cup sugar, ⅛ tsp salt and ⅛ tsp cream of tartar and beat with whisk attachment on high speed 7 min or until you have glossy ribbons and the peaks stay fairly stiff.
  2. Transfer meringue to your pastry bag fitted with a ⅜" round tip and pipe onto lined cookie sheet (about 1″ apart). Mushroom caps should look like large chocolate kisses (1½" diameter at the base) with the tip swirled into the side so you get an even top. If you're a perfectionist; you can smooth the mushroom caps with a wet fingertip. Mushroom stems should look like slimmer/taller kisses (3/4" diameter at the base) and tips pointed up.
  3. Bake at 200˚F for 1 hour 30 min. They should slide easily off the parchment paper easily when they are done. Remove from oven and pull parchment paper off the baking sheet. Let cool on paper completely to room temp. Note: When they come out of the oven, they will be crisp on the outside and a little marshmallowy on the inside, but will harden as they cool.
  4. To assemble, dust the tops and stems lightly with cocoa powder. If you like, you can smudge the cocoa powder with your fingers to give them that natural dirty glow :). Rotate the tip of a small paring knife in the center of each mushroom cap to cut a small hole just large enough to fit the tip of the base.
  5. Now melt chocolate, transfer into a ziploc bag, snip off a tiny hole from the corner of the bag and pipe chocolate into the holes of meringue. Stick the bases into the holes and leave them upside-down until chocolate hardens and sets. Gently transfer set cookies to an airtight container and store for several days at room temp. Do not refrigerate.

Notes

As with any meringue recipe, it works best on a dry day, stored at room temp, and not in a humid climate.
Cream of tartar is important and stabilizes egg whites so the cookies don't turn out hollow.
Organic granulated sugar does not work well in this recipe because it's too coarse.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

 

Hello darlings! ? The cake that I made with these though – can’t wait to share it with y’all!! If you are subscribed to my weekly newsletter you got a sneak peak allready, if you’re not subscribed, you can become a Natasha’s Kitchen insider here.

Merry Merry Christmas my friends!

Meringue Mushrooms Recipe - Completely adorable meringue Christmas cookies perfect for decorating holiday cakes like the yule log! (step-by-step photos)

Meringue Mushrooms Recipe - Completely adorable meringue Christmas cookies perfect for decorating holiday cakes like the yule log! (step-by-step photos)
Meringue Mushrooms Recipe - Completely adorable meringue Christmas cookies perfect for decorating holiday cakes like the yule log! (step-by-step photos)

Read comments/reviewsAdd comment/review

  • Kim
    January 22, 2018

    Can you paint with food color? Reply

    • Natasha
      natashaskitchen
      January 22, 2018

      Hi Kim, I honestly have not tried, You might experiment with one but go light on the color since too much moisture (even from color), can soften meringue. Reply

  • Jody
    June 29, 2016

    I made these last Sunday to do a dry run for my daughters wonderland party. I live on the Florida coast and wasn’t sure if they would keep with humidity, however I put little silica gel packs in the plastic container on the counters and they have stayed perfectly crisp for three days!

    So pleased with how they turned out. Reply

    • Natasha
      natashaskitchen
      June 29, 2016

      Oh that’s wonderful! Thanks for sharing that with me 🙂 Reply

  • December 28, 2015

    It’s https://twitter.com/saltandlavender Hope your Christmas was fab! Reply

    • Natasha
      natashaskitchen
      December 29, 2015

      Those are awesome! Thanks for sharing 🙂 Reply

  • Mary
    December 25, 2015

    I’ve been making these for over 40 years, and you’re right… they’re the perfect decoration for a yule log, and everyone loves them. I often put out a basket of them, next to the yule log, just as a little ‘cookie’ to go with each slice. But note that, if you’re making these in advance, it’s even better to use more meringue and do a second ‘bake’ when you glue the two parts together (instead of the melted chocolate). It will make the meringues stay crisp much longer (even though you lose the taste of the chocolate.) Reply

    • Natasha
      natashaskitchen
      December 25, 2015

      That is a great idea about “gluing” them together with meringue. I hadn’t thought of that! 🙂 Thanks for sharing that with me 🙂 Reply

  • Mariana
    December 22, 2015

    Just made them and when they cool down started be sticky
    Do you know why? Reply

    • Natasha
      natashaskitchen
      December 23, 2015

      Hi Mariana, do you live in a humid place? If there is too much humidity in the air or if they are refrigerated, they will become sticky. I hope that helps! Reply

  • December 17, 2015

    Wow! These are the cutest little cookies ever! 😋 Reply

    • Natasha
      natashaskitchen
      December 17, 2015

      Thank you so much Tania 🙂 Reply

  • December 16, 2015

    Natasha! These are adorable. Reminds me of the marzipan mushrooms my mom makes. I don’t think I’ve ever seen another recipe online for Xmas cookie type mushrooms. Well done! Reply

    • Natasha
      natashaskitchen
      December 16, 2015

      Marzipan mushrooms sound really interesting too and super creative! I’d love to see them if you have a picture posted somewhere! 🙂 Reply

      • December 17, 2015

        I don’t think any photos exist. I will see if I remember to snap one when my mom makes them 🙂 I am thinking next year for the blog I need to get more organized and make my mom’s snowball cookies and marzipan mushrooms. I’m not much of a baker, thus the hesitation this year. I will figure it out eventually… Reply

        • Natasha
          natashaskitchen
          December 17, 2015

          I will look forward to them when you do post them 🙂 Reply

          • December 26, 2015

            Natasha – I took a photo of my mom’s cookies (including the mushrooms) and put it on my Twitter if you’re interested in seeing them. Hopefully next Christmas I will put the recipe up on my blog. Hope you had a lovely Christmas!!

          • Natasha
            natashaskitchen
            December 26, 2015

            Natasha, what is your Twitter handle? I’ll love to check it out.

  • Sulamita
    December 15, 2015

    What do they taste like? Are they really sweet? Reply

    • Natasha
      natashaskitchen
      December 15, 2015

      There is half a cup of sugar for about 30+ cookies, so no they really aren’t too sweet. Reply

  • December 15, 2015

    Adorable!
    So clever!
    I have to try making these. Reply

    • Natasha
      natashaskitchen
      December 15, 2015

      Aren’t they sweet? Thanks so much Coco! 🙂 Reply

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