Go Back

Meringue Mushrooms

Small meringue mushrooms made from whisked egg whites and sugar, decorated with cocoa powder.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Cooling time 30 minutes
Total Time 2 hours 50 minutes
Servings: 20 pieces
Course: Dessert
Ingredients Equipment Instructions Notes

Ingredients
  

  • 70 g egg whites approx. 2 egg whites; at room temperature, with no trace of yolk
  • 100 g sugar caster sugar, as fine as possible; or icing sugar
  • 1 pinch salt optional
  • ½ tsp lemon juice optional, stabilises the meringue
  • 1 tsp cocoa powder unsweetened, for dusting
  • 10 g dark chocolate optional, melted, for sticking together

Equipment

  • 1 hand mixer or a food processor
  • 1 mixing bowl grease-free
  • 1 piping bag with a round nozzle, approx. 8–12 mm
  • 2 baking tray
  • 1 sieve small

Instructions
 

Method
  1. Preheat the oven to 90 °C (conventional, top and bottom heat). Line two trays with baking paper.
  2. Whisk the egg whites with the hand mixer in a completely clean, grease-free bowl until frothy.
  3. Add the salt and lemon juice, if using. Gradually sprinkle in the sugar and keep whisking for 7–10 minutes until the mixture is firm, glossy and almost free of noticeable sugar crystals.
  4. Fill a piping bag fitted with a round nozzle (approx. 8–12 mm) with the meringue.
  5. For the mushroom caps, pipe round dots about 2–3 cm in diameter onto one tray. Smooth any small peaks with a slightly damp finger.
  6. For the stalks, pipe upright, slightly pointed dots about 2–3 cm high onto the second tray. Allow one stalk per cap and make a few spares.
  7. Dust the caps very lightly with cocoa powder.
  8. Dry in the oven for about 90–120 minutes until the meringues come away easily from the baking paper and are dry inside. Depending on their size, it may take longer. For a fan oven, use about 80 °C.
  9. Switch off the oven, open the door slightly and let the meringues cool slowly inside.
  10. If using, melt a little chocolate. Put a small dab on the underside of each cap and stick on a stalk. Leave to set. Alternatively, join the pieces with a little leftover meringue before drying, if they stand steadily.

Notes

The nutritional values are per mushroom for 20 pieces, without chocolate.