Meringue Mushrooms

“Meringue Mushroom” by my_amii

We have another great meringue-based recipe for today: Meringue Mushrooms. They are great as toppings for other sweet treats but they are just as good enjoyed on their own.


  • 4 large egg whites (or an equivalent amount of liquid egg whites)
  • 3 ounces of chopped white chocolate
  • 2 ounces of chopped bittersweet chocolate
  • 1 pinch of cream of tartar
  • 1 cup of superfine sugar
  • Water


  1. Take a medium-sized saucepan and fill it a quarter of the way with water.
  2. Cook over medium heat to a simmer.
  3. Put the sugar, cream of tartar and egg whites in an electric mixer’s bowl. Place the bowl over the saucepan.
  4. Whisk everything for about 3 minutes or until the egg whites become warm and the sugar gets dissolved. Test by pinching a small amount and rubbing it between your fingers.
  5. Place the bowl on the mixer stand and start whipping the mixture. Work your way up from low speed to the highest setting. You can stop as soon as the mixture cools down and stiff peaks form (takes about 10 minutes).
  6. Add in the vanilla and mix everything until it blends in.
  7. Put the mixture in an 18-inch pastry bag with a 3/4-inch round tip.
  8. Cover two baking sheets with baking paper and squeeze the mixture onto them, making domes about an inch or two in diameter.
  9. Squeeze a stem shape for each dome.
  10. Bake for an hour and then lower heat to 175° F. Leave in the oven for another 45 to 60 minutes or until the meringues dry up completely (but not turn brown).
  11. Take a medium-sized saucepan and fill it a quarter of the way with water.
  12. Bring the water to a simmer over medium heat.
  13. Put the bittersweet chocolate in a heatproof bowl. Set the bowl over the water.
  14. Turn off the heat but do not remove the bowl until the chocolate melts completely. Stir occasionally.
  15. Cover the bottom part of each meringue mushroom with the chocolate using an offset spatula. Set aside at room temperature.
  16. Repeat steps 13 through 14 but using the white chocolate.
  17. Let the white chocolate cool slightly.
  18. Cover the previous application of bittersweet chocolate with the white chocolate.
  19. Draw lines from the caps’ center all the way to their edges using a toothpick.
  20. Set aside in a cool, dry place.
  21. Make a hole in the middle of each mushroom cap with a paring knife.
  22. Dip each meringue stem in melted white chocolate and insert them into the holes you made.
  23. Let set.


  • This recipe takes about two hours and 30 minutes to prepare.