Description
These enchanting meringue mushrooms are delicate, crisp, melt-in-your-mouth treats with sweet vanilla flavor and elegant matcha-dusted caps. They transform simple ingredients into whimsical woodland wonders, perfect for special occasions or a magical weeknight dessert.
Ingredients
Scale
- 2 large egg whites, at room temperature
- 0.25 teaspoon cream of tartar
- 0.5 teaspoon alcohol-free vanilla extract
- 120 g granulated sugar
- 50 g powdered sugar, sifted (plus extra for dusting)
- 5–10 ml water or lemon juice
- 5 g culinary grade matcha powder, sifted
- 20 g finely diced candied ginger
Instructions
- Prepare for Baking: Preheat oven to 95°C (200°F) and line two large baking sheets with parchment paper. Prepare piping bags with appropriate round tips for stems and caps.
- Whip Egg Whites: In a very clean, dry stand mixer bowl, combine egg whites and cream of tartar. Whip on medium-low speed until frothy (1-2 minutes), then add alcohol-free vanilla extract.
- Form Meringue: Increase speed to medium-high and gradually add granulated sugar, one tablespoon at a time. Whip until meringue is very stiff, glossy, and holds firm, upright peaks (8-10 minutes).
- Transfer Meringue: Gently transfer the meringue into your prepared piping bags, taking care not to deflate the delicate foam.
- Pipe Shapes: Pipe 12-15 cone-shaped stems (2.5-3 cm tall) onto one baking sheet and 12-15 mushroom caps (4-5 cm diameter) onto the second.
- Bake and Cool Meringues: Bake meringues for 1.5 to 2 hours, until dry, crisp, and easily lift from parchment. Turn off the oven, prop the door open, and cool completely inside for at least 1 hour (or overnight) to prevent cracking.
- Assemble Mushrooms: Prepare the assembly glaze with powdered sugar and water or lemon juice until thick and smooth. Using a small dab, attach each cap to a stem; let them set for 15-20 minutes. Dust the tops of the assembled meringue mushroom caps with sifted matcha powder.
Notes
Ensure all equipment is spotless when whipping meringue; residual grease can prevent stiff peaks. Aim for distinct cap and stem shapes, practicing on spare parchment if needed for consistency. Store cooled meringues in an airtight container at room temperature for up to two weeks.
- Prep Time: 40 minutes
- Cook Time: 105 minutes
- Category: Dessert
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 meringue
- Calories: 60 calories
- Sugar: 14 g
- Sodium: 15 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: meringue, mushroom, vanilla, matcha, dessert, gluten-free, baking, sweet, whimsical, special occasion