New This Month

Meringue Mushrooms

  • Yield: Makes about 30

Source: Martha Stewart Living, Winter 1990


  • 6 egg whites
  • Pinch of salt
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups granulated sugar
  • 6 ounces semisweet chocolate, for assembly


  1. Heat oven to 225 degrees.

  2. Beat egg whites until foamy. Add salt, cream of tartar, and vanilla; beat again. Add sugar, 1 teaspoon at a time, beating about 1 minute between each addition. Beat 6 to 8 minutes more.

  3. Spoon meringue mixture into two pastry bags. Fit one with 1/2-inch round tip; pipe mushroom stems, 1 to 1 1/2 inches long, onto foil-lined baking sheet, trimming meringue with sharp knife. Fit other pastry bag with 5/8-inch tip; pipe round mushroom caps with tip close to sheet.

  4. Reduce oven heat to 200 degrees and bake 1 1/2 to 2 hours, until meringues are dry and can be lifted from foil.

  5. Cut a small hole in underside of cap. Melt chocolate; with a spatula, spread a thin layer on underside of cap. Dip tip of stem into chocolate and affix to cap. Dry upside down.


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