Meringue Mushrooms

I love making meringue mushrooms 🍄 and challenged myself to create different types. I made 5 different types:

• Enoki

• Cremini

• Button

• Portobello

• King Oyster

Recipe

• Swiss meringue: https://www.seriouseats.com/easy-swiss-meringue-recipe

  • Omitted the vanilla bean seeds for these mushrooms

Techniques & Tips:

• Use a wet fingertip to smooth down the mushroom caps & stems and also to shape them (like I did for the king oyster ones)

• Use dark chocolate for inside of the portobello mushroom and then after it’s hardened slightly, use a toothpick to create the texture

• Use white chocolate to connect the stems & caps (using dark chocolate is more difficult to clean up if you make a mistake)

• Use cocoa powder and rub into the caps & stems to give them the brownish colour

Recommended video tutorials:

• https://www.youtube.com/shorts/zpMqt3NKAg8

• https://www.youtube.com/watch?v=hrT7igcFhGM