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Meringue Mushrooms: A Whimsical Treat Inspired by Nina, the Bear’s Child
Step into the enchanted forest with Little Nina, whose brave journey in Nina, the Bear’s Child is full of surprises, magical friends, and a newfound sense of courage. Along her path, Nina discovers that even the smallest steps can lead to the most extraordinary adventures—and what better way to celebrate her story than with a batch of meringue mushrooms?
These light, airy treats are as delightful as they are charming—perfect for capturing the whimsy of Nina’s forest adventures. Whether you’re a seasoned baker or just starting out, creating these sweet little mushrooms is an adventure in itself.
So gather your ingredients, let your imagination wander, and whip up a batch of meringue mushrooms to enjoy while diving into Nina’s enchanting tale. Brave hearts and magical stories await!
Meringue Mushrooms
These magical meringue mushrooms take a bit of work and time but are spectacular and loved by Nina and her forest friends.
Prep Time: 45 minutes
Baking Time: 1 hour
Total: 1 hour
Yield: 25–30 cookies
Ingredients
1/2 cup large egg whites
1 teaspoon vanilla extract
¼ teaspoon cream of tartar
¼ teaspoon salt
1 cup white sugar
1 tablespoon unsweetened cocoa powder
4 ounces chocolate confectioners' coating
Directions
Gather all ingredients. Preheat the oven to 225° F (110° C).
Line 2 cookie sheets with parchment paper or aluminum foil.
Beat egg whites in a large glass or metal bowl with an electric mixer until foamy. Add vanilla, cream of tartar, and salt.
Continue whipping until soft peaks form. Gradually sprinkle in sugar so that it does not sink to the bottom and continue whipping until meringue holds stiff shiny peaks. Place a round tip into a pastry bag and fill the bag halfway with meringue.
To pipe mushroom caps, squeeze out round mounds of meringue onto one of the prepared cookie sheets. Pull the bag off to the side to avoid making peaks on the top. Refill the bag with meringue as needed.
To pipe mushroom stems, press out a tiny bit of meringue onto the remaining cookie sheet, then pull the bag straight up. They should resemble candy kisses. Do not worry about making all of the pieces exactly the same. The mushrooms will look more natural if the pieces are different sizes.
Dust mushroom caps lightly with cocoa using a small sifter or strainer.
Bake in the preheated oven until meringues are dry enough to easily remove from the cookie sheets, about 1 hour. Set aside to cool completely.
Melt coating chocolate in a metal bowl over simmering water or in a glass bowl in the microwave, stirring occasionally until smooth.
Rotate the tip of a paring knife in the bottom of a mushroom cap to create a small hole. Spread chocolate over the bottom of the cap. Dip the tip of a stem in chocolate and press lightly into the hole. When chocolate sets, the cap and stem will hold together. Repeat with remaining meringues. Store at room temperature in a dry place or tin.
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