How To Make Meringue Mushrooms Recipe

Whipping up these meringue mushrooms is like a magic trick in the kitchen—watching fluffy egg whites transform into an enchanting, edible fairy tale forest with just a touch of cocoa and chocolate!

Meringue mushrooms are a delightful, low-fat treat. Just made with egg whites and a touch of cream of tartar for stability, these sweet bites are light and airy.

Add sugar, a little vanilla extract, and you have the perfectly sweetened meringue. Dust it with a little cocoa and melted bittersweet chocolate, and you have such a rich finishing touch.

Ingredients

• Egg Whites: Low in calories, high in protein, essential for structure.
• Cream of Tartar: Stabilizes egg whites, enhances volume and texture.
• Granulated Sugar: Adds sweetness and structure, caramelizes for color.
• Vanilla Extract: Provides aroma, adds depth to flavor profile.
• Cocoa Powder: Adds bitterness, contrasts sweetness, used for decoration.
• Bittersweet Chocolate: Rich flavor, helps in assembling and flavor combination.

Ingredient Quantities

• 3 large egg whites
• 1/4 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 1/4 teaspoon vanilla extract
• Cocoa powder for dusting
• 2 ounces bittersweet chocolate, melted (for assembling)

How to Make this

1. Set your oven to a low temperature of 225°F (110°C) and prepare two baking sheets by lining them with parchment paper.

2. In a mixing bowl that is clean, beat the egg whites on medium speed until they are foamy.

3. Blend the cream of tartar in and keep blending until you have a mixture with peaks that are soft.

4. Slowly incorporate the granulated sugar, adding it one tablespoon at a time, and increase the speed to high. Continue beating until the mixture is shiny and forms stiff peaks.

5. Vanilla extract should be folded in gently until it is just mixed with the other ingredients.

6. Place the meringue into a piping bag that has a large round tip.

7. On the prepared baking sheets, pipe small round caps and stem shapes. The caps should be approximately
1.5 inches in diameter. The stems should be approximately 1 inch tall.

8. Using a fine sieve, lightly dust the caps with cocoa powder.

9. Place in the oven that has been heated in advance to about
1.5 to 2 hours, or until the meringues are dry to the touch. Let them cool completely. No one likes a warm meringue.

10. After it has cooled, take the bittersweet chocolate and melt it. Use the melted chocolate to attach the caps to the stems so that the final product resembles a mushroom. Let the chocolate set before serving.

Equipment Needed

1. Oven
2. Baking sheets (2)
3. Parchment paper
4. Mixing bowl
5. Electric mixer
6. Measuring spoons
7. Piping bag with a large round tip
8. Fine sieve
9. Heatproof bowl (for melting chocolate)
10. Spatula or spoon (for folding in vanilla and assembling)

FAQ

• Can I use a hand whisk instead of an electric mixer?Using a hand whisk to make meringue is possible but requires a lot of effort. For consistent peaks and just overall ease, an electric mixer is recommended.
• What is the purpose of cream of tartar in this recipe?When making meringue, cream of tartar serves two main functions. It helps keep egg whites stable and also keeps sugar from crystallizing. These two functions produce a meringue that is very smooth and glossy.
• Can I substitute the cream of tartar?If needed, lemon juice or white vinegar can be used as a substitute for cream of tartar, using the same amount.
• How do I know when the meringue is properly whipped?The meringue is prepared when it attains stiff, shiny peaks and can be lifted off in any shape you desire.
• Why is the chocolate used in assembling the mushrooms?The meringue caps are stuck to their stems with melted chocolate, which makes them look even more like mushrooms.
• How long do meringue mushrooms last?If kept in a container that is airtight and at room temperature, they will last for a maximum of two weeks.
• Why do you dust them with cocoa powder?Cocoa powder makes the mushrooms look real, giving them the earthy texture of real mushrooms.

How To Make Meringue Mushrooms Recipe Substitutions and Variations

Three large egg whites:
Substitute 3/8 cup aquafaba (the liquid from canned chickpeas) for hen’s eggs in recipes.
1/4 teaspoon cream of tartar:
You can replace it with 1/2 teaspoon lemon juice or white vinegar.
3/4 cup of sugar that has been granulated.
Equal amounts of superfine sugar will yield a finer texture.
1/4 teaspoon vanilla extract:

1/4 teaspoon extract of vanilla
Substitute 1/4 teaspoon almond extract for a different flavor.
Bittersweet chocolate, 2 ounces: melted.
Replace with dark chocolate or semisweet chocolate.

Pro Tips

1. Room Temperature Ingredients Ensure that your egg whites are at room temperature before beating. This helps them whip up to a higher volume, resulting in fluffier and more stable meringues.

2. Avoid Grease Make sure your mixing bowl and beaters are completely clean and free from any grease. Even a tiny amount of fat can prevent egg whites from whipping properly.

3. Slow Sugar Addition Add the sugar very gradually, one tablespoon at a time, to prevent the meringue from becoming grainy. This slow incorporation helps dissolve the sugar and creates a smooth, glossy meringue.

4. Cocoa Dusting Timing For a dramatic, even dusting of cocoa powder, dust the meringue caps with cocoa immediately after piping them onto the baking sheet, before they start to dry.

5. Low and Slow Baking If the meringues start to brown during baking, lower the oven temperature. Meringues are best baked at a low temperature to ensure they dry out without coloring. Keep the oven door slightly ajar with a wooden spoon if needed to maintain the temperature.