mushroom cookies

These meringue mushrooms are highly prized on Christmas cookie platters and are darling for decorating holiday cakes such as yule logs They can be made a few days in advance!

Meringue Mushrooms Recipe

sugar

salt

tsp cream of tartar

semi-sweet chocolate chips (melted)

cookie sheet

Parchment Paper

Wilton 2A tip

Add 2 egg whites, 1/2 cup sugar, 1/8 tsp salt and 1/8 tsp cream of tartar and beat with whisk attachment on high speed 7 min or until you have glossy ribbons and the peaks stay fairly stiff.

Transfer meringue to your pastry bag fitted with a 3/8" round tip and pipe onto lined cookie sheet (about 1″ apart). Mushroom caps should look like large chocolate kisses (1 1/2" diameter at the base) with the tip swirled into the side so you get an even top. If you're a perfectionist; you can smooth the mushroom caps with a wet fingertip. Mushroom stems should look like slimmer/taller kisses (3/4" diameter at the base) and tips pointed up.

Bake at 200˚F for 1 hour 30 min. They should slide easily off the parchment paper easily when they are done. Remove from oven and pull parchment paper off the baking sheet. Let cool on paper completely to room temp. Note: When they come out of the oven, they will be crisp on the outside and a little marshmallowy on the inside, but will harden as they cool.

To assemble, dust the tops and stems lightly with cocoa powder. If you like, you can smudge the cocoa powder with your fingers to give them that natural dirty glow :). Rotate the tip of a small paring knife in the center of each mushroom cap to cut a small hole just large enough to fit the tip of the base.

Now melt chocolate, transfer into a ziploc bag, snip off a tiny hole from the corner of the bag and pipe chocolate into the holes of meringue. Stick the bases into the holes and leave them upside-down until chocolate hardens and sets. Gently transfer set cookies to an airtight container and store for several days at room temp. Do not refrigerate.

Prep: Preheat Oven to 200° F. Line a large baking sheet with parchment paper (not wax paper).

These meringue mushroom cookies are simple to make, gluten-free and are always a hit with kids. They make perfect gifts, are popular for cookie boxes or cake decorations.

Meringue Mushroom Cookies

white sugar

white chocolate (for joining stems to caps)

chocolate

cocoa powder

poppy seeds

Prep: preheat the oven to 225°F with the oven rack centered. Line a baking sheet pan with parchment paper or a silicone mat. Fit a large pastry bag with a 1/4&quot; plain round piping tip. Set aside.

Make the meringue: to a bowl of a stand mixer, add 2 egg whites, 1/2 cup sugar, and a pinch of salt. Whip on medium speed until glossy, stiff peaks form, about 20 minutes. When you dip a whisk into the meringue and quickly lift it, the tip of the meringue should form a &quot;beak&quot; that only slightly bends or doesn&#39;t bend at all.

Pipe: fill the prepared pastry bag with the meringue. Pipe the mushroom stems first. Next, point the piping tip directly over the parchment paper. Start squeezing the meringue by touching it to the parchment paper, then slowly raising the bag as you squeeze forming a stem or a cylinder. Use scissors to &quot;cut&quot; the top of the stem flat. Space all cookies about 1 inch apart as you pipe them.Pipe caps by piping kisses or disks about 1 1/2 - 2 inches round.

Decorate: sprinkle red sprinkles over the caps of the mushrooms.

Bake in the oven until completely dry, about 1 hour. Remove from the oven and cool completely.

Make the stem tops flat: Use the fine side of the grater and gently file the top portion of the stems flat. This will make it easy to join the stems to the cap.

Melt the chocolate: place white chocolate, and dark chocolate melts into two separate small bowls. Heat in the microwave in 5-10 second increments, stirring after each until about 3/4 of the chocolate melts are melted. Then, continue stirring until all chocolate is melted.

Join stems to caps: dip the tops of the stems into a tiny amount of chocolate and quickly put a mushroom cap on top. Press briefly to allow the two to glue. Set them on an even surface until the chocolate solidifies. Repeat with the rest of the meringue mushroom pieces.

Decorate: use a pastry brush to brush on some cocoa powder all over the mushrooms to give the meringue mushrooms a rustic and realistic feel.  Or, use a small brush to paint the bottom of the meringue mushrooms with some melted dark chocolate. Alternatively, you can dip the bottom of the mushrooms into the chocolate, then dip into the sesame seeds.

Store in an airtight container at room temperature for up to a week. If the meringue was properly prepared, the meringue mushrooms will stay crispy. The improperly prepared meringue will weep or become soggy.

Top 2 mushroom cookies recipes from across the web

The most viewed mushroom cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Meringue Mushrooms Recipe

Meringue Mushroom Cookies

Top 2 mushroom cookies recipes from across the web

The most viewed mushroom cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Meringue Mushrooms Recipe

Meringue Mushroom Cookies

The most viewed mushroom cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine