Mushroom Meringue Recipe

Welcome to the mushroom movement – a recipe to make for this Autumn’s must-have party theme

We’re mad about mushrooms! We’ve taken the on-trend fun fungi design and created the most adorable party decorations and party supplies for you. They’re perfect for fall celebrations, fairy parties and woodland adventures. And, if you’re looking to give your party food the wow-factor, then check out the marvelous mushroom meringue recipe from Maida Heatter below.

Our president and founder Meredithe Stuart-Smith loves the delicious mushroom meringue recipe from Maida Heatter’s Book of Great Desserts. Maida, the renowned pastry chef, is Meredithe’s favourite baker.

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“Maida Heatter taught me how to bake, I felt like she was in the kitchen with me. Her descriptions are charming and clear, her recipes are great to make and always work, and her life stories around her recipes are wonderful to read.”

Meredithe Stuart Smith, Founder of Meri Meri

Mushroom Party Food

This recipe is fun to make with kids, but as it needs some talent with a pastry bag and there is usage of a knife, adult help and supervision is required. Or, why don’t you make them, then enjoy watching the kids, family and friends devour them?

Ingredients:

½ cup eggs whites (about 3-3 1/2 whites if eggs are extra-large), at room temperature
¼ tsp salt
¼ tsp cream of tartar
1 cup sugar
1 tsp vanilla extract
Cocoa for dusting
Chocolate – commercial coating chocolate is best, or Maida has had good results with Baker’s Semi-sweet or Hersey’s Special Dark Chocolate.

How to make the mushroom meringues – makes 24 rather large, or 36 medium mushrooms.

Step 1. Adjust two racks to divide the oven into thirds. Preheat oven to 225 degrees. Cut aluminium foil to fit two cookie sheets, at least 12 x 15 inches.

Step 2. In the small bowl of an electric mixer beat the egg whites at a moderately slow speed, for about 30 seconds or until just foamy. Add the salt and cream of tartar. Increase speed to moderate and beat for almost a minute more until the whites hold a soft shape.

Step 3. Keep the mixer going and start adding the sugar, 1 rounded tbsp at a time – beat about half a minute between additions. When half the sugar has been used, add the vanilla extract, then continue adding the sugar as before.

Step 4. When all the sugar is used, increase the speed to high and beat for 7-8 minutes or until the meringue is very stiff and the sugar is dissolved (test it by rubbing a bit between your fingers).

Step 5. To hold the foil in place, put a dot of meringue in each corner. Cover with the foil and press firmly on the corner.

Step 6. Fill a large pastry bag (preferably at least 15 to 16 inches long) with a plain, round tube ½ to ¾ in diameter. Fold down the top of the bag to form a deep cuff on the outside. Support the bag by holding it under the cuff with one hand. Transfer the meringue mixture into the bag with a rubber spatula. Lift the cuff up and twist the top closed.

Step 7. Shape the mushrooms stems first, on one piece of the foil. Hold the bag at a right angle and close to the foil. Press the meringue out gently, while slowly raising the bag straight. The base of the stem should be a bit wider for support, and the stem should be as straight as possible. Hold the bag upright and steady, and with the other hand use a small knife to cut the meringue away from the tube. Keep the stems between 1 to 1 ¾ inches high. Place them ½ to 1 inch apart on the foil. Top tip – make a few extra incase some fall over.

Step 8. Strain cocoa through a fine strainer lightly over the stems to give a natural mushroom colouring. Place in the oven on the higher rack.

Step 9. Now create the mushroom caps, on the other piece of foil. Hold the pastry bag straight up and close to the foil, and press out meringue rounds, around 1 ½ to 1 ¾ inches wide and ¾ inch high, placed about ½ inch apart.

Step 10. Strain cocoa lightly over the caps, and place on the lower rack.

Step 11. Bake for 1 hour, or a bit longer depending on the size of the meringues, until they can easily be lifted and the bottoms are firm to touch. Don’t let the meringues color as this affects the taste. Turn the heat off, prop the oven door open a little, and let the meringues dry out until cool.

Step 12. Remove the meringues from the foil. Place on clean foil, or wax paper, on a tray. Immediately use a finely serrated knife to gently saw off any points on the stem tops.

Step 13. Work out how much chocolate you need - around one ounce for 5 mushroom caps. Cut it coarsely and place in the top of a small double boiler over warm water to melt slowly over a low heat. When almost melted, remove from the heat and stir until smooth.

Step 14. Hold a mushroom cap upside down. Spread a thin layer of chocolate over the bottom, spreading just to the edge. Place a stem upside down on the chocolate. Leave in this position – rest them securely in egg cups or in an empty egg carton – and place in the fridge until the chocolate is firm. Don’t leave any longer or they could come apart! If you’re using commercial coating chocolate you won’t need the fridge as the chocolate will harden quickly.

Step 15. Place the meringues in an open basket in a cool room, not in an airtight container. The drier and crispier they are the better.

Step 16. Serve the mushrooms upright on a platter or large plates, like our porcelain mushroom plates, or tumbled in a basket like fresh mushrooms.

Your guests will also love our fairy mushroom plates and fairy mushroom napkins to place their meringues on. Our honeycomb mushroom decorations and our cute mushroom candles will add a special touch to your party table and party cakes.