Top Your Yule Log With These Super-Realistic Meringue Mushrooms

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Top Your Yule Log With These Super-Realistic Meringue Mushrooms
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On a scale of 1-10, how cute are BraveTart's meringue mushrooms?

With so many good ingredients involved in their making, these meringue mushrooms can't help but be a treat of their own, making them so much more than a cute garnish. Just don't expect to be wowed by the flavor of those made with white sugar; rubbed in starchy, low-fat cocoa; and pasted together with cheap chips. Recipes as simple as this can't be better than the sum of their parts.pretty extensively in the past, so I'm going to jump straight into the mushroom-making technique.

The biggest trick is to stop squeezing the bag before moving the tip away when you're done, so the meringue doesn't continue to flow out in a trail; otherwise, the process is fairly intuitive and easy to figure out on the fly. Plus, the recipe intentionally creates a little excess meringue so you can comfortably experiment with different piping styles. This leaves plenty of room to practice and learn. And crack jokes. And make questionable Instagram videos .

When they go into the oven, the meringues will look glossy and wet, with a bright white-to-ivory hue . But after a long stint in a low oven , they'll turn a matte beige and feel firm and dry to the touch. Once baked, I cool the meringues to room temperature in the oven itself, with the door tightly closed, letting them further dry as they cool.

Next, I rub that cocoa into the surface of the meringue, buffing the caps and stems until they're a mottled brown all over. If needed, I may dust with more cocoa to get a deeper color here and there. It's a little messy, but truly hard to go wrong; the more smudged and"dirty" the mushrooms look, the better.

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