Easy Meringue Mushrooms for your Bûche de Noël

I make a Bûche de Noël for my Christmas Eve dessert every year. And one of the best ways to really make your Bûche de Noël stand out is to adorn it with your very own meringue mushrooms. They look like they would be hard to make - but they are one of the easiest decorations you can make.

Follow my step-by-step tutorial below!

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Meringue Ingredients:

  • 3 room temperature egg whites

  • 3/4 cup of sugar

  • a pinch of salt

  • 1/4 tsp cream of tartar

  • 1/2 tsp almond extract

Tricks for the Perfect Meringue:

  • Use a glass or metal bowl. Plastic bowls can absorb grease and fat over time making it harder for the egg whites to stiffen.

  • Make sure your eggs are room temperature. If you forget to get them out of the fridge, just set them in warm water for 10-15 minutes.

  • Pre-measure your sugar and add it very slowly. I add a tablespoon at a time and count to 30 in my head between each spoonful. Adding my sugar too quickly is the way I most often mess up meringue.


With your egg whites in your bowl, add a pinch of salt, your almond extract and your cream of tartar (optional). Turn your mixer on medium speed until the eggs are nice and frothy. Then add a tablespoon of sugar at a time until you have added all 3/4 of a cup while whisking on a high speed.

Once your meringue has nice stiff peaks and is smooth and glossy, fill a piping bag with a large round tip and pipe an even number of “mushroom caps” and “mushroom stems”. Run a wet finger over any of the caps that you want to smooth down. Put your pan in an oven that is preheated to 215 degrees . Bake for 60-90 minutes. The time it takes them to bake perfectly depends on the humidity that day and your oven so just keep a close eye on them once you get past an hour. They are done when they are easy to pick up off of the parchment paper and they feel hallow inside.

Once they are cooled, take a knife and dig a small hole in the underside of the mushroom cap for the stem to insert. Coat the tip of your stem in melted chocolate and then set it in the mushroom cap to let dry. And the final step is to dust your gorgeous meringue mushrooms with cocoa powder!

Et voila!

The Perfect Meringue Mushroom

The Perfect Meringue Mushroom

Make sure you check out my tutorials for the Marzipan Pine Cones and Chocolate Tree Bark that go with these great meringue mushrooms!