Meringue Mushrooms

Makes about 20-24 Mushrooms


  • 3 large egg whites, room temperature
  • 1 cup sugar
  • chocolate ganache or frosting (for adhesive)
  • cocoa powder or cinnamon (optional)


  1. Preheat oven to 200°
  2. In a double-boiler over medium heat, combine egg whites and sugar and whisk constantly until smooth, about 10 minutes
  3. Transfer the mixture to a mixer fitted with a whisk attachment. Whip on medium speed until stiff peaks form, and the meringue is glossy and not dry, about 10 minutes
  4. Transfer meringue to a pastry bag fitted with a ½" round tip
  5. Pipe into mushroom stems and tops onto sheet pan lined with parchment paper
  6. Dip your finger in a bowl of water to smooth over the tips on the stems and caps. You can shape the caps to make bumpy or smooth using this same technique
  7. Bake for 1½ hours, then turn oven off but leave oven door ajar and allow mushroom parts to remain in the oven for an additional hour
  8. To assemble, stick a paring knife into the bottom of the caps and turn to create little holes to fit stems
  9. Smear a bit of ganache or frosting into holes. Attach stems and place upright to display
  10. Paint spots of ganache onto mushrooms, or dust with cinnamon or cocoa powder to finish