Meringue Cookies ~ Mushrooms
Prep time
Cook time
Total time
Serves: 30 cookies
  • Fresh Egg Whites 5 (150g)
  • Granulated Sugar ¾ cup (150g)
  • Confectioner's Sugar 1 cup (120g)
  1. Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 ° F and the sugar grains have dissolved and are no longer gritty to the touch.
  2. Pour this mixture into the metal bowl of the stand mixer with the whisk attachment and whip on high speed until it is thick, glossy and white in color.
  3. In the meantime you can sift your confectioners sugar
  4. Fold the confectioners sugar into the meringue as gently but thoroughly as possible
  5. Transfer to a piping bag and pipe desired shapes
  6. Preheat oven to 200°F and bake for an hour to 90 minutes depending on how long it takes to fully dry the cookies.
  7. See video demonstration fro how to know when they are done
Store meringues in an airtight container at room temperature for up to 3 weeks.
Recipe by Gretchen's Bakery at