Meringue Mushrooms

meringue mushroom

Use these meringue mushrooms to trim your yule log cake.


Units Scale
  • 2 large egg white, room temp
  • 1/2 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon cream of tartar
  • 1/4 cup semi-sweet chocolate chips, melted


  1. Whisk together egg whites, sugar, salt and cream of tartar at high speed for seven minutes, or until glossy with stiff peaks.
  2. Transfer meringue in pastry bag fitted with large round tip. Pipe mushroom tops and bottoms onto baking sheet lined with parchment paper or reusable parchment paper. Mushroom tops should be around 1 1/2″ inched in diameter. Stems should be around 3/4″ diameter at the base with a pointed top. Smooth mushroom caps with a wet fingertip.
  3. Bake merigues at 200F for one hour and thirty minutes. When baked, they should release easily from teh parchment. They will be slightly soft in the center and turn crisp as they cool.
  4. Dust tops lightly with cocoa powder. (A little goes a long way.) Use a small paring knife to carve a small in the bottom of each mushroom cap. Tap out lose meringue dust.
  5. Melt chocolate chips and transfer to a small ziploc bag. Cut the tip off of one corner of the bag. Use the bag to pipe melted chocolate into the holes, and insert a stem into each hole.
  6. Let the mushrooms rest upside down until the chocolate is set.
  7. Store finished mushrooms in an airtight container for up to a week. Do not refrigerate.


If these get moist, they’ll get soggy, so don’t put them on your yule log cake until right before serving.