These mossy meringue mushrooms were inspired by the wet winter we’re having in the midwest. The grass is squishy and the air is damp and warm. Totally mushroom weather!
Why I love this project
I’m totally into “alternative” sprinkles lately. Drawing inspiration from nature and avoiding artificial ingredients and dyes. The Matcha “moss” on these cupcakes is already one of my favorites! Made of crushed graham crackers, Matcha powder, coconut and chia seeds, it has an awesome color and crunch. And bonus, it looks just like moss!
Tips, techniques + takeaways
Different sized pastry tips help with the various shapes needed for meringue mushrooms: Try an Ateco #806 for the mushroom caps and Ateco #804 for the mushroom stems. Caps should be low, fat and smooth. Stems should be tall and slim with a nice peak or point.
Once baked and completely cool, I used a sharp knife to carve a small hole in the bottom of each mushroom “cap” and filled it with a dab of melted chocolate to “glue” to the stems in place.
The next time I do these, I might try dipping the bottom of the mushroom caps in chocolate to give the illusion of dark shadowy “gills” underneath. I think that would look really cool.
I found that a fine mesh sieve dumped way too much cocoa powder on my meringue mushrooms. Big mess. Instead I dusted them by rubbing a pinch of cocoa between my fingers. The cocoa gives the mushroom caps an authentic mushroomy look.