The perfect little decorations for your next yule log cake.
Crispy, sweet, and perfectly bite-side, these meringue mushrooms are a deliciously adorable addition to winter desserts.
The stems and caps can be made a day ahead and stored in an airtight container at room temperature.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Brockman
Wait to assemble the mushrooms until just before using.
Line 2 rimmed baking sheets with parchment paper; set aside.
Increase mixer speed to high, and gradually stream in sugar.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Brockman
Beat until stiff peaks form, 8 to 10 minutes.
(Mixture should be glossy, and sugar should be completely dissolved.)
Beat in vanilla until combined.
To form the mushroom stems, pipe meringue into 3/4-inch-wide cones spaced 1/2 inch apart.
(You will have about 20 rounds and 20 cones total.)
Wrap tightly in plastic wrap, and store at room temperature up to 1 day.
Assemble mushrooms:
Once meringues are completely dry and crisp, assemble mushrooms.
Using a small, sharp knife, pierce a small hole in bottom of 1 mushroom cap.
Using a small spoon, place a dab of Vanilla Buttercream Frosting into hole in bottom of mushroom cap.
Gently press the pointed end of 1 mushroom stem into hole.
Repeat process with remaining caps, stems, and buttercream.
