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Meringue mushrooms

Meringue Mushrooms

These little meringue mushrooms are ideal for decorating a traditional Christmas Log or a simple chocolate cake. The meringue becomes crunchy once refrigerated.


  • 2 large egg whites
  • 2/3 cup sugar
  • ¼ cup water


  1. 1

    Pre-heat oven to 225 °F.

  2. 2

    In a mixing bowl, beat egg whites until soft peaks form.

  3. 3

    Mix sugar and water in a casserole.

  4. 4

    Cook syrup on high heat without mixing until a reading of 240 °F is reached.

  5. 5

    Continue whisking slowly, drizzle syrup slowly over egg whites, whisk briskly until a light, glossy meringue is obtained.

  6. 6

    Line two baking sheets with parchment paper.

  7. 7

    Using a spatula, transfer meringue into a pastry bag, fashion little mushroom caps on one sheet and mushroom feet on the other.

  8. 8

    Place meringues into the pre-heated oven and let dry for 1h30, or until they become dry and crispy.

  9. 9

    Attach the mushroom caps and feet using icing or melted white chocolate. 

  10. 10

    If desired, sprinkle on cocoa powder or cinnamon to decorate.