Meringue Mushrooms
Makes about 48
  • Unsweetened cocoa powder, for dusting
  • 6 large egg whites
  • 1¼ cups (250 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • ½ teaspoon (1 gram) cream of tartar
  • ½ cup (85 grams) semisweet chocolate morsels, melted
  1. Preheat oven to 225°F. Line 3 or 4 baking sheets with parchment paper, and dust lightly with cocoa.
  2. Bring a medium saucepan of water to a simmer over medium-high heat. In the bowl of a stand mixer, whisk together egg whites, sugar, salt, and cream of tartar. Place bowl over pan of simmering water. Cook, whisking constantly, until sugar is dissolved, about 5 minutes. Return bowl to mixer; beat at high speed until stiff glossy peaks form, 5 to 8 minutes.
  3. Fit a large piping bag with a small, round tip; fill with meringue. Use half of meringue to pipe mushroom tops onto prepared pans. With remaining half, pipe stems using a vertical up-and-down motion. Dust lightly with cocoa.
  4. Bake mushroom tops and stems for 1 hour and 15 minutes to 1½ hours. (Mushrooms might feel soft when they come out of the oven, but they will continue to crisp as they cool.)
  5. Once mushroom tops and stems are cool, use melted chocolate to attach stems to tops. Let mushrooms dry upside down for 30 minutes before using.
If your mushroom tops have peaks, use a wet finger to gently smooth them out.

Mushroom tops and stems may be made up to 2 days in advance and stored in an airtight container at room temperature.
Recipe by Bake from Scratch at