Meringue Mushrooms

Use these meringue mushrooms to decorate any yule log cake. The recipe makes enough to decorate your serving platter and have plenty left over for each serving of cake.
– Makes: 24 Mushrooms
– Preparation time: 30 Minutes
– Cooking time: 60 Minutes
Nutrition per mushroom: 24 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 5 g carbohydrates; 5 g added sugars; 0 g protein; 0 g fiber; 5 mg sodium; 11 mg potassium.

  • 2 large egg whites, at room temperature
  • 1/2 cup sugar, divided
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon unsweetened cocoa powder for dusting
  • 3 tablespoons semisweet chocolate chips, melted, for attaching stems to caps



  1. Set racks in middle and lower positions; preheat oven to 250°F. Line 2 baking sheets with parchment paper or coat with cooking spray and dust with flour, shaking off excess.
  2. Beat egg whites in a large mixing bowl with an electric mixer until soft peaks form. Gradually beat in 1/4 cup sugar, beating until stiff and glossy. Fold in the remaining 1/4 cup sugar and vanilla with a rubber spatula.
  3. Spoon the meringue into a piping bag fitted with a 1/4-inch plain tip. (If using parchment paper, stick it to the baking sheets with a little dab of meringue in each corner.) Holding the pastry bag at a right angle to the baking sheet, pipe meringue into 1 1/2-inch round “caps” on one of the prepared baking sheets. On the other baking sheet, pipe 24 “stems” by holding the pastry bag at a right angle and slowly raising the bag up vertically as you pipe the meringue to make a 1- to 1 1/2-inch tall stem a bit wider at the base than the top. Use a knife in the other hand to cut away the stream of meringue between stems. Dust the caps lightly with cocoa.
  4. Bake the meringues until dry and crisp, rotating the baking sheets midway through baking, 50 to 60 minutes. Transfer the baking sheets to wire racks to cool.
  5. To assemble the mushrooms, trim the top of each stem so it is flat, not pointed. Spread a small amount of melted chocolate on the underside of the caps, then gently press the stems into the chocolate. Set aside to dry with the stem side up.

About FitFreek202

Hi, thanks for stopping by at my website. This is my journey to achieve 202 pounds of lean body mass and 15% Body Fat. Let me explain. Weighing yourself with traditional scales is very important, but you also need to measure your body fat as well. You could go to the gym and weigh yourself before and after a long run. The second weigh in, you may well have lost two pounds – that is water from sweat, not body fat. So, my goal is to be 202 pounds LBM and 36 pounds of fat – a total of 238 pounds. When i’m there, my goal is to be 202 pounds LBM and 22 pounds of fat – a total of 224 pounds. This blog will chart my progress.

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