Desserts Cookies International Cookie Recipes France Meringue Mushrooms 4.8 (177) 147 Reviews 92 Photos These meringue mushrooms take a bit of work and time but are spectacular. They are highly prized for Christmas gift-giving! 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. Submitted by Holly Wilkins Updated on November 15, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 92 92 92 92 Prep Time: 45 mins Cook Time: 1 hr Total Time: 1 hr 45 mins Servings: 36 Yield: 36 mushrooms Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 36 servings 1/2 cup large egg whites 1 teaspoon vanilla extract ¼ teaspoon cream of tartar ¼ teaspoon salt 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. Beat egg whites in a large glass or metal bowl with an electric mixer until foamy. Add vanilla, cream of tartar, and salt. Allrecipes/Oana Ennis Continue whipping until soft peaks form. Gradually sprinkle in sugar so that it does not sink to the bottom and continue whipping until meringue holds stiff shiny peaks. Place a round tip into a pastry bag and fill the bag halfway with meringue. Allrecipes/Oana Ennis To pipe 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. Refill the bag with meringue as needed. Allrecipes/Oana Ennis To pipe mushroom stems, press out a tiny bit of meringue onto the remaining cookie 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 mushroom caps lightly with cocoa using a small sifter or strainer. Allrecipes/Oana Ennis Bake in the preheated oven until meringues are dry enough to easily remove from the cookie sheets, about 1 hour. Set aside to cool completely. Allrecipes/Oana Ennis Melt coating chocolate in a metal bowl over simmering water or in a glass bowl in the microwave, stirring occasionally until smooth. Allrecipes/Oana Ennis Rotate the tip of a paring knife in the bottom of a mushroom cap to create a small hole. 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 chocolate sets, the cap and stem will hold together. Repeat with remaining meringues. Store at room temperature in a dry place or tin. Allrecipes/Oana Ennis Recipe Tip As with other meringue recipes, these should only be made on a dry day. I Made It Print 214 home cooks made it! Nutrition Facts (per serving) 41 Calories 1g Fat 8g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 36 Calories 41 % Daily Value * Total Fat 1g 1% Saturated Fat 1g 3% Cholesterol 1mg 0% Sodium 23mg 1% Total Carbohydrate 8g 3% Dietary Fiber 0g 0% Total Sugars 7g Protein 1g 1% Vitamin C 0mg 0% Calcium 6mg 0% Iron 0mg 1% Potassium 21mg 0% * 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.