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Woodland Cake

Meringue Mushrooms

Meringue mushrooms, perfect for topping cakes and Buche de Noels.
5 from 3 votes
Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Dessert


  • 2 large, fresh egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 1-2 teaspoons cocoa powder
  • 1/4 cup chocolate, melted


  • Heat the oven to 225F. Line two cookie sheets with parchment paper and set aside.
  • Place the egg whites and salt into the bowl of a stand mixer, and with the whisk attachment, mix on high speed until foamy.
  • Slowly add the sugar and whip until stiff, glossy peaks form. 
  • Add the vanilla extract and beat to combine.
  • Transfer the meringue to a large pastry bag fitted with a 1/2" tip (Wilton 1A). Pipe mushroom tops, about 1/2" to 1 1/2" diameter, leaving about an inch apart between them. 
  • Put a little bit of water into a small bowl. Using a clean finger, dip your finger in the water, wiping off the excess, and gently tap down the peaked tops of the mushroom tops. 
  • Pipe the mushroom stems by holding the piping bag directly above the parchment, about 1/2" or so from the parchment. Apply pressure to pipe a thicker base with a tapered, thinner top in a variety of sizes. It's best to pipe these as straight up and down as possible to keep them from falling over when baking.
  • Using a fine sieve, sift the natural cocoa powder on top on the mushroom tops. Sift as little or as much cocoa powder as you would like. 
  • Bake the meringue mushrooms for about 60-75 minutes until the meringue is dry to the touch, and can be easily removed from the parchment. I start checking the meringues every so often about 50 minutes into baking. Let the meringues cool completely.
  • Fill a small piping bag with melted chocolate. Cut off the tip of the piping bag. You are going to need just a small amount of chocolate per mushroom.
  • Using a small paring knife, make a small hole in center of flat side of each mushroom top. Pipe a little bit of chocolate into the hole and fit the smaller end of meringue stem into hole. Let the chocolate harden before decorating with the mushrooms.
Keyword Meringue Mushrooms
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