Every new bake I get into is like a little challenge. Never made macarons before? Let’s give it a go. Swiss meringue buttercream? No problem. Piping buttercream with Russian tips? How hard could that be? Not every time is a success but still a nice way to expand and improve my baking skills. This apply to those super cute meringue toadstools too!
RELATED – Spiced Apple Cupcakes Recipe.
They look so cute and are the perfect topper for any fall cupcakes. They do take some times to make so I’d advise making sure you’ve got a full day so that you can really take your time. As I made those meringue toadstools first the first time – a also made meringue kisses for the first time – it was a bit of a challenge. Nonetheless, it was super rewarding to see the results and then use them as cupcakes decorations!
|Meringue kisses||Decoration & assembly|
Meringue toadstools method
Make meringue kisses
- Preheat the oven to 175°F or 80°C.
- Line several baking trays with parchment paper.
- In a heatproof bowl, using an electric mixer with balloon whisk attachment, whisk the egg whites and caster sugar until the sugar is dissolved.
- Place the bowl over hot water over low heat, and continue whisking until the meringue is white and fluffy, and reaches 131°F or 55°C.
- Remove from the stove and transfer the meringue to the bowl of a stand mixer fitted with a whisk attachment.
- Whisk on medium speed until the meringue has cooled.
- Sift the icing sugar and add to the meringue, little by little, always whisking until fully combined and stiff.
- Mix in the vanilla extract.
- Divide the meringue in two and spoon one half into a piping bag fitted with a round tip about 1cm in diameter. Set aside.
- Add some pink coloring to the remaining half and blend with a palette knife. Once the color is fully blended, divide the meringue in two.
- Spoon one half into a piping bag also fitted with a round nozzle. This half will remain pink.
- Add some purple to the other half and blend in until you reach a darker pink. Spoon into a third piping bag fitted with a round tip.
- Pipe toadstool caps with the pinks meringues, in equal quantity of possible. The caps should be between 2 and 2.5 cm in diameter.
- Pipe toadstool stems using the white meringue. They can be between 1 and 2 cm in diameter at the base and up the 2.5 cm high. Each should end in a fine tip at the top.
- Sprinkle cocoa powder on the white toadstool stems and dark pink caps. Sprinkle white sugar pearls onto the light pink caps.
- Bake for an hour, and remove from the oven, allowing to cool completely.
Assemble the meringue toadstools
- Melt over a bain-marie in a heatproof bowl the chocolate chips.
- Dig a small hole in the base and middle of each toadstool caps using a toothpick or thin round nozzle. Be careful not to break the caps or dig too deep.
- To create meringue toadstools, dip the tip of a toadstool stem into the melted chocolate and insert into the hole toadstool cap.
- Repeat with each stem and cap until you’ve done all of them.
- Let the chocolate set completely. You can place the toadstools in the freezer to speed up the process, especially if it’s hot and humid in your apartment.
- Enjoy straightaway or store in an air tight container such as a mason jar, at air temperature or in the freezer. Add parchment paper between each layer of toadstool in your container. Be careful to leave some space between the last layer and the lid to avoid breakage.
What do you think of those meringue toadstools? Aren’t they the cutest? Do you like meringue kisses? Will you give this recipe a go?
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