Meringue Cookies ~ Mushrooms

meringue-cookies-mushrooms

Ah yes, it is that time of year again.

Time to roll out the roulade cake for the famous Yule Log.

And no Yule Log is complete without Meringue Cookies ~ shaped like mushrooms!

Now of course meringue cookies are not JUST for Christmas time, and I show you a bonus tip in the video on how to make this recipe into little nests.

Nests that are perfect for filling with lemon curd and berries for a refreshing summer time dessert!

Or just pipe the meringue into little blobs of crispy (fat free!) goodness for a treat anytime of the day (or night!)

With just 3 ingredients you will see how this cookie may become a staple in your cookie jar!


Meringue Cookies ~ Mushrooms
 
Prep time
Cook time
Total time
 
Author:
Serves: 30 cookies
Ingredients
  • Fresh Egg Whites 5 (150g)
  • Granulated Sugar ¾ cup (150g)
  • Confectioner's Sugar 1 cup (120g)
Instructions
  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
Notes
Store meringues in an airtight container at room temperature for up to 3 weeks.
For those who have questions about whipping egg whites, click here for more!

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27 Comments

  1. Just in time….This week I made owl cookies for a baby shower. I was looking for a ‘nest ‘ idea, going to craft stores etc but didn’t want to spend a ton of $. Thanks to this video I am going to attempt to make a nest using your recipe. Making a big nest!!!! Keep you potholder crossed!

    1. awesome! (I have another idea though! You can use chow mein noodles – mixed with melted chocolate and then drop then onto parchment to set! Hollow out the middles before they do though!

  2. Where did your Yule log videos go….. Can you do a post on making it again? They disappeared on YouTube. I made it last year and it was a huge hit but now I can’t find it. You are so good.

    1. Hello, the Woodland Bakery Blog business has been shut down due to some major business dysfunction since February,
      I know much of the content that you are used to seeing is gone 🙁
      But I have been forced to start over again from zero and I am working as hard as possible to get the most popular and most requested videos and recipes done first.
      But you are in luck! Tonight is the YULE LOG VIDEO ON YOUTUBE! I usually load at midnight on Saturday or early Sunday morning!

  3. Hi Gretchen. I can’t wait to try this meringue recipe. It looks quite simple and awesome. I have a question. You mentioned at the end of your video that you can pipe out the cookies and leave them in a gas oven with it off overnight. Does this mean that you won’t have to bake them again or you’ll have to but for a short period of time? Your recipes are excellent by the way. I enjoy making some of them (that I’m able to). Keep up the good work

  4. Dear Gretchen,
    Questions:
    1- Can I add colors to this cookie? If yes, what type of color and in which phase?
    2- Can I have different flavors? let’s say Cocoa Powder or Coffee or Coconut Powder to give a little bit of taste. If yes, when and how much?

    Thanks

  5. Hi Gretchen,
    Thank you for this recipe! I actually made these meringues because I had leftover egg whites from making your chocolate elcair recipe. I didn’t make the mushrooms, even though I love how they look and the cinnamon brushing just completely brings it over the top. I simply used a large star tip to pipe them out into beautiful blobs. I brought them to a house party along with the eclairs and everyone was extremely impressed. No one could even guess how quick and easy these pretty little cookies look! After an hour and a half of baking at 200 degrees, they were still a little chewy in the center, but that’s exactly how I like then.
    Thank you for this recipe and your many other fabulous ones! Sorry I made a typo! I meant how quick and easy these cookies were to make!

  6. Hi! These are great but every time I make them they get stuck to my parchment paper. Do you spray them? What type of parchment paper do you use?

    1. Hmm really? I have never had that trouble, as long as they get baked to dry- they should pop right off, no to spraying since any excess moisture will work against the drying we are trying to acheive

  7. Gretchen,
    Is there a way to make a no sugar meringue? I think the resulting meringue “cookie” could be sweet or savory. I tried making some without sugar (using a small amount of artificial sweetener) but I did not do the double boiler step (just used the mixer with and without cream of tartar). All I get is “blah” and the texture is soft and chewy. I know that you know the science around food so I thought if anyone knew how to do this, it would be you.
    Thank you,
    Marty

    1. Hi Marty I have not been able to do a sugar free meringue, the sugar helps create a strong matrix in a meringue since without you are just whipping up eggs whites alone which will ultimately fall to a “blah” mess

  8. Hi Gretchen,

    Love your videos. Wondering if have tried using the Russian flower tips with meringue? Also, can you color the meringue?

    1. Thanks! I have not tried them, Im not 100% sure it would work since the meringue is almost like marshmallow, very fluffy and undefined- my experience with the swiss buttercream and russian tips was not the greatest for those same reasons CLICK HERE FOR MORE and yes to coloring

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