Meringue Mushrooms (Cookies)

Meringue mushrooms are the traditional decoration for a Buche de Noel (Yule log cake) but they also make a cute addition to your cookie repertoire.  My method of attaching the tops to the stems is different from the usual instructions which call for making a small hole in the bottom of the mushroom cap, but I think you will find there is lot less breakage using my method.  Watching the video will make this clear.

My favorite story about these little morsels goes back a number of years.  I had brought a basket  of the mushrooms as a hostess gift.  I heard a few weeks later that my hostess thought she had received the strangest gift ever -until she realized they were cookies!


3 egg whites
1 cup sugar
1/4 teaspoon cream of tarter
1/2 teaspoon cocoa powder
2 oz bitter sweet or semi-sweet chocolate

  1. Beat eggs in mixer until frothy.
  2. Add cream of tarter if not using a copper bowl.
  3. Slowly add sugar, stopping to scrape down the bowl once or twice
  4. Transfer mixture to piping bag.
  5. Pipe mushroom tops and stems.
  6. Place in pre-heated 300 degree oven, turn oven off immediately.    
  7. Leave in oven two or three hours or overnight. 
  8. Assemble the mushrooms: cut stem points, apply chocolate to base of mushrooms and connect the stem.


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