Add a little bit of whimsy into your day with these sweet and easy meringue mushroom cookies. They’re perfect treat to add to your holiday cakes and great for celebrating your love for nature and magical fairytale vibes!
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I’ve made these little meringues for years and honestly, I have no idea why I haven’t shared them with you guys yet! They’re an easy, sweet treat that are pretty low calorie (which of course means you can enjoy twice as many)!
Mini mushroom meringues look adorable as cake and cupcake toppers all year round. They’re adorable on Easter carrot cakes (especially when you pair them with a chocolate bunny) and so fancy on a pretty pink buche de noel for Christmas!
So today I decided would be the day that I finally shared with you my favorite spring cookie…because you, dear reader, deserve something amazing!
Tips for A Perfect Mushroom Meringue Cookie
Use fresh, room temperature egg whites. They whip up so much faster than cold egg whites and hold their structure better than older whites.
Don’t waste those egg yolks! Create another tasty recipe with one of these ideas!
Small Batch Strawberry Custard
Mini Funfetti Spring Cakes
I know I normally suggest using silicone baking mats for everything, however! This time I recommend using some compostable parchment paper.
Silicone baking mats are notorious for having a bit of grease residue if you don’t clean them to perfection. Residue and meringues don’t go together! You can end up with weeping meringues or meringues that spread as they bake.
To avoid the frustration of moving parchment paper, take a little bit of the meringue batter and place it on the bottom of each corner of your parchment paper.
This will “glue” it down and make it so much easier to pipe.
Before you add any sugar at all, make sure that you whip your egg whites until they become foamy. And I’m not talking a little bubbly.
Make sure they get to a thicker consistency of sea foam…or that thicker foam consistency you get on top of a poured beer.
Helpful Tools for Mushroom Meringue Cookies
I will never not recommend these silicone piping bags! They are so, so worth it! I’ve had mine since 2015 and they still work perfectly for me.
Reduce your kitchen waste and still keep creating the best desserts imaginable!
I use the round tip from this set. This set is also just amazing for all kinds of different meringue shapes, for piping buttercream, etc. It is by far the easiest and best set of beginner’s piping tips I’ve bought.
If you like the “grass” I made around the mushroom, I did that with this tip and some green frosting.
I like using a super big baking sheet so that I can bake all the meringues at once.
This is the one I use and it just makes life so much easier.
If you are using multiple baking sheets, it is always recommended to bake one sheet at a time to make sure that your mushroom meringues bake evenly.
Meringues bake at a low temperature for a long time. It is always a good idea to check your oven temperature before baking anything, but for something like a meringue it’s even more helpful.
You don’t want to waste so much of your time only to discover that your oven temp was off up to 50+ degrees!
So make sure you have your oven thermometer at the ready!
Trust me when I say that a stand mixer is super duper helpful for making meringues.
A stand mixer just makes it so much easier to have that consistent speed and power to incorporate all the air needed to reach stiff peaks.
Ghirardelli white chocolate wafers are fantastic to use. For one thing, they’re easy to color with some simple food coloring.
For another, they taste so much better than candy melts…which taste pretty bad if we’re being honest.
(Note: regular white chocolate can not be colored easily. I mean it can, but it is super hard to get to solidify once you add any liquid – ie food coloring – which results in a gummy mess).
Fairytale vibes can always be achieved by sprinkling some pretty gold luster dust on top.
If you’re going for a more realistic looking mushroom meringue rather than the fairytale-esque vibe here, skip the pink toadstool dots and gold luster dust and opt for sprinkling some of this espresso powder over the tops.
Occasions to Bake These Mushroom Meringues For
These are perfect for so many different occasions.
Fairy Birthday Parties
Obvious, I know. But top some cute cupcakes with these and line them up in a circle and you’ve got yourself the world’s tastiest fairy ring! So magical!
Woodland themed parties have been getting more and more popular lately and I’m here for it. These mushroom meringue cookies are a great addition to woodland bridal showers, baby showers, birthdays, etc.
Whether you’re hosting a tea party or celebrating Easter, these are PERFECT for spring.
Decorating Christmas Yule Log Cakes
These were the OG use of this recipe. Nothing makes a log look old like some mushrooms…perfect for a buche de noel.
As adorable Cupcake toppers
In case you haven’t gotten the hint, I love using these as cupcake toppers. I thought I’d just remind you of that again.
- 2 egg whites room temperature
- ½ cup granulated sugar
- ⅛ tsp cream of tartar
- ⅛ tsp salt
- ¼ cup white chocolate melting wafers
- pink gel food coloring optional
- Preheat your oven to 200°F and line 2 baking sheets with recycled parchment paper.
- Wipe out the bowl of your stand mixer with some lemon juice or vinegar and dry it thoroughly. Start by adding your egg whites, cream of tartar, and salt to the bowl and whip on high speed until the egg whites are yellow-ish white and foamy.
- Continue whipping on medium-high speed and slowly add your granulated sugar (1 tablespoon at a time every 20-30 seconds.) Periodically you may want to scrape down the sides of your bowl.
- Whip until you reach stiff peaks (about 5-7 minutes total).
- Transfer the meringues to reusable piping bags. Pipe the caps into round mounds and the bases in the shape of taller Hershey's kisses.
- Bake for 1h30min. You will know they are done when the slide easily off the parchment paper. Allow them to cool fully.
- Cut small round holes in the centers of the bottoms of your mushroom caps.
- Melt your chocolate wafers** (optionally add the pink food coloring). Dip your shroom stems in the white chocolate and stick it in the hole we made in the cap.
- Optional: Use a clean baking paintbrush to paint some toadstool spots. Sprinkle with gold luster dust.
- Again, allow to dry. Enjoy! Save any leftovers in an airtight container.
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Mushroom meringues are a simple and super cute twist on a classic meringue cookie. They make the cutest spring cake toppers and are great to create that woodsy, magical feeling.
Now that spring is fast approaching, it’s the perfect time to whip up some cute, sweet, and light desserts that everyone will love!
While you’re here, why not check out some of our other spring recipes to keep that sweet tooth satisfied!
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