These meringue mushrooms are highly in demand during the Christmas season. These meringue mushroom cookies are inevitable for decorating holiday cakes such as yule logs (stay tuned for my next recipe)! Meringue mushroom cookies take some time to dry out in the oven, but otherwise, they are easy to make. And they can be made up to 3 weeks in advance!
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Prep Time15 Minutes
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Cook Time45 Minutes
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They can be made up to 3 weeks ahead of time and stored in an airtight container at room temperature.
Ingredients
Directions
Preheat the oven to 100 degree centigrade.
Combine egg whites and lemon juice in a large bowl.
Start beating it on low speed. You can use an electric hand mixer or a stand mixer. Beat on medium, until frothy.
Add in sugar, beating at high speed until mixture starts forming soft peaks.
Now add caster sugar and beat for another 1 minute until or just before stiff peaks are formed.
Scrape down the mixture into a pastry bag.
Pipe round, button shapes to make mushroom caps onto parchment lined baking sheets.
Pipe cylindrical shapes about 1 inch tall to make stems.
Bake for 50 minutes @100 C.
Let it cool down completely.
Assemble the mushrooms: Place chocolate in microwave safe bowl and cook till almost melted.
Make a hole with a toothpick on the base o0f the mushroom caps.
Dip the tip of the stem in melted chocolate and attach it to the cap.
Set assembled mushrooms aside until the chocolate has dried and caps and stems are glued together.
Dust them with cocoa powder for a natural look.
They can be made up to 3 weeks ahead of time and stored in an airtight container at room temperature.
Do try the recipe and let me know how it turned out. If you like it please like and share.
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