Meringue Mushroom Recipe

You know I love foraging but when it comes to mushrooms, I’m still a little bit scared of poisoning myself and everyone else!  So I tend to leave mushrooms where I find them.  But I’m always fascinated by their form and folklore.

I think these yummy meringue mushrooms are just as fascinating and would make a great addition to a Buche de Noel (Yule log), a magical hot chocolate or a cosy cottagecore grazing plate.

And they’re very easy to make with ingredients you probably already have.  I used egg whites left over from making a batch of lemon curd 🍋

You will need (for around 20 mushrooms)

Two large egg whites (at room temp)

1/8 teaspoon (one small squeeze) lemon juice

65 g or 1/2 cup caster sugar (granulated will be fine)

Around 80g Milk chocolate

Cocoa powder


  • Preheat the oven to 100C or 250F
  • In a very clean bowl, whisk your egg whites until they form stiff peaks.  If you’re not confident that you could tip the bowl over your head then it’s not ready!
  • Add the lemon and vanilla and whisk again
  • Now add the sugar and whisk for a few minutes until the meringue is smooth and shiny
  • Spoon into a piping bag and pipe flat cap shapes and squat little points

  • Bake for 2 hours and then switch off the oven and leave the meringue to continue to dry out overnight

  • In the morning melt your chocolate
  • Poke a small hole in the bottom of the mushroom cap
  • Carefully spread the bottom of the cap with a little chocolate and then poke the base in to the cap
  • Leave to set upside down – sort of

  • Once set sprinkle with a little cocoa powder

Are they absolutely darling.  Will you make some?

Love Rachel 🍄

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