Learn how to make the cutest meringue mushrooms! I've got a whole tutorial on how to make both classic, traditional white mushrooms with a dusting of cocoa powder, or these adorable and whimsical red toadstools! You only need 4 simple ingredients to make these meringue mushrooms, and they're perfect for decorating your yule log or Christmas cake.
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When I was first developing my yule log recipes (my black forest yule log!), I went over to Instagram and asked if you guys wanted little red toadstools or the classic white mushrooms. The answer was split, so I knew I had to do both! This recipe is very similar to my marshmallow meringue frosting, but since it's baked in the oven, we don't need to heat the egg whites first.
These cute meringue mushrooms are traditionally used to decorate yule logs (also known as Bûche de Noël for my continental divas) and are one of my favorite parts of making a yule log during the holidays!
I also love to use them to decorate my table on Christmas day as part of the tablescape! I mean, hello, having someone ask 'where did you buy these cute mushrooms' and you can say 'I made them' - dream come true for me.
Grab your ingredients
- Egg Whites: The egg whites are the base of this meringue recipe. I recommend using fresh eggs and not a carton of egg whites. They're much easier to separate when cold, but you want the egg whites to be room temperature when you whip them up.
- Cream of Tartar: This is not optional! The cream of tartar will help stabilize the egg whites so they don't collapse.
Let's Make Meringue Mushrooms!
- Step 1: In a large bowl with a handheld mixer, or in a stand mixer, beat the egg whites with the cream of tartar and salt until foamy. Slowly add in the sugar, and beat on high speed until you have glossy, stiff peaks.
- Step 2: If you want to make red toadstools, remove around half of the meringue into a piping bag. Add red food gel (I use Americolor Super Red) to the remaining meringue and mix until incorporated.
- Step 3: Line a baking sheet with parchment paper. With a large round piping tip, pipe out mushroom caps and stalks. I recommend checking out my video below to see how I do this!
- Step 4: If you're making toadstools, pipe out the red tops separately. Switch the white piping bag to the smallest round piping tip you have (I'm using a Wilton 3) and very carefully pipe white dots on top. Bake in the oven for 1:30-2:00 hours.
Assembling
Let the meringue mushrooms cool completely. Melt some chocolate in the microwave or a double boiler. Use a sharp knife to carve a hole in the center of the bottom of the cap.
Use the melted chocolate as glue. I like to take a small spoon and spread the chocolate on the underside of the caps. Then insert the mushroom stalk, and the melted chocolate should act as glue.
Place the assembled mushrooms upside down to set completely. Once set, put the mushrooms right side up and dust cocoa powder over them (if you wish!)
My Mushroom Tips! 🍄
- Clean Bowl. Make sure your bowl for making the meringue is completely clean. Any leftover fat = no meringue for you!
- Toadstools. If you want to make the red toadstools with the white spots, you'll need a super steady hand and patience. Once you've piped out the red caps, use the smallest round tip you have (or a toothpick) and very gently pipe out red spots. I don't even press on the meringue in my piping bag; you just want the tiniest amount of meringue for each spot.
- Gentle! These meringue mushrooms are delicate (aren't we all). When assembling them and decorating your yule log, make sure you handle them gently so they don't break.
Storage
You can make these meringue mushrooms 2-3 days before you need them; however, they do best in dry weather. If you live somewhere humid, I recommend making them on the day of enjoying. Store them in an airtight container at room temperature.
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Thank you!
Ella
Recipe
How to Make Meringue Mushrooms (Red Toadstools & Classic Mushrooms)
Equipment
- Stand Mixer or Handheld Mixer
- Bowl
- Piping Bags
- Baking Sheet
Ingredients
- 2 large egg whites room temperature
- ½ cup (100 grams) granulated sugar
- ¼ teaspoon cream of tartar
- Pinch kosher salt
- Red gel food coloring optional
- 2 oz (57 grams) Melted chocolate for assembly
Instructions
- Preheat oven to 200°F (100°C).
- Beat the egg whites, salt, and cream of tartar in the stand mixer fitted with the whisk attachment on high speed, or in a large bowl with a hand mixer. Once it begins to get foamy, slowly pour in the sugar while the mixer is running. Continue mixing until you have stiff, glossy peaks.2 large egg whites, ¼ teaspoon cream of tartar, Pinch kosher salt, ½ cup (100 grams) granulated sugar
- If you want red toadstools, gently remove half of the white meringue mixture and place it in a piping bag. Add a few drops of red food gel and mix until combined. Place in a separate piping bag. Otherwise, place all of the white meringue mixture into one piping bag fitted with a large round tip. I used the Wilton 2A tip.Red gel food coloring
- Line a baking sheet with parchment paper.
- Pipe out your meringue into caps and stems. If you have any peaks and the caps aren't flat, moisten a finger and gently push the peak down.
- If making red toadstools, use the white piping bag to pipe out the stems and the red piping bag to pipe the mushroom caps. Once everything is piped out, switch the white piping bag tip for the smallest round tip you have (I used a Wilton 3 tip). Very gently, dot white meringue on top of the red caps. I find I hardly need to press any meringue out of the piping bag, as you just want very small spots on the caps.
- Bake in the preheated oven for 2 hours until dry. Do not open the oven door while baking. You'll know they're ready when they can easily peel off the parchment paper. Once baked, use a wooden spoon to prop the oven door open a smidge and let them cool for about 20 minutes in there. Then remove from the oven and let cool completely.
- Chop up your chocolate and melt it in the microwave. I recommend melting in 15-second increments and then stirring so the chocolate doesn't burn.2 oz (57 grams) Melted chocolate
- Carve a small hole in the bottom of each meringue cap with a sharp knife. Be gentle, you don't want to cut all the way through the cap!
- Dip the top of each stem in the melted chocolate and attach a cap. Or, you can spoon a small amount of chocolate on the bottom of the cap and then insert the stem.
- Let the chocolate set completely before using.
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Lindy says
Can't wait to try my hand at these! Do you use the same size tip for the mushroom tops & stems or a smaller size for the stems? If so, what size did you use for each? I understand the dots used a sz 3 tip.
Ella Gilbert says
Hi Lindy! Yes, I do use the same size tip (Wilton 2A) for both the caps and the stems. When I do the stems, I'm just gently piping them out so they aren't as large as the mushroom caps!