Hi your my number one girl I have been making your recipes for many years they all turn out great I now regard you as one of my daughter-in- laws hope you dont mind... LOL ... I,m 79 with 9 grandchildren and 4 great grandchildren so many of your cakes and bakes are eaten and enjoyed in my home xxx
EXCELLENT tutorial!! I read over a dozen recipes and tutorials, and you are literally the only one who mentioned that you should have double the weight of sugar to egg whites. This could explain why I always have some trouble with proper meringues! The only thing I would add is that if you do add a flavouring, it CANNOT be oil-based.
Thank You Stephanie... I wanted to buche de Noel this Christmas... So I wanted to make meringue cookies for decoration... Your explanation is really clear and elaborate, easy to understand... Have studied a lot of meringue from your channel... Thank You and Wish You a happy Christmas
Empty egg cartons make great drying racks for things like this. I like the cardboard type cartons better than foam if you can find them. We're a commercial bakery so get LOTS of them in our bulk egg cartons.
Thanks Stephanie (and Rick) for the detailed explanations, perfect timing when everybody is planning their christmas meal! And thank you for your hard work and wonderful channel. Have a merry christmas and happy holidays!
Hi Stephanie, I love your cooking/baking Technic and your neat and clear style .I tried many recipes and they turned all to be a big success...Thanks a lot
This was wonderful - I should have watched this video before making mine. Still just as tasty, but the techniques and explanations you gave were perfect!
So creative!! Thank you for sharing another AWESOME recipe and easy for us to make as well. And make them look good too!! Making things we watch you make and making them ‘well’ and looking good as well as tasting good are very different things!! 🤩❤️🙏❤️🌺🌺🇨🇦🌺🌺
Thank you for your tutorial. I am making a Yule log cake for a woodland themed baby shower. I think the mushrooms will add a nice touch. If I leave them in a dry place, can I make these a few days in advance before baking the log cake?
Hi... a very happy Christmas Stephanie.. this Christmas I am going to try Rum plum cake and yule log... so I wanted to make Meringue mushrooms for decoration... this is my first time I going to try Yule.... we here usually do plum cakes.... thank You for the receipe... 🙂
You lady are amazing, the way you explain the process, everything! Thanks 🙏🏻. I loved the mixer you use, could you give me information about it, please. I would like to buy the same. Thank you 🌹
Love your tutorials. Here in Australia we use castor sugar. Thank you for always using metric weights and measurements and oven temperature. Please could I make these a few days ahwad and store them in a container? Making these for my Christmas log. 👏🏼👏🏼👏🏼🎄🎄😋🧡
Me and my best friend are gonna make a forest stump cake when she comes to visit for Halloween and I am so excited to make these as decoration! I wish i didn’t have to wait!!
Hi Stephanie. I was very interested in your comment about humidity. My ovens are gas, which of course does produce a moist heat. Would that affect the 'cooking'/drying of the meringues? I find my meringues tend to go soft and sticky very quickly after I remove them from the oven. Any thoughts or advice would be very much appreciated. Many thanks indeed! Peter A
@@joyofbaking Thanks for that. I appreciate your time in responding. Best wishes and a very happy new year to you, your family and all your subscribers. Peter A
Thanks for the detailed and helpful instructions. Made them on a whim to decorate a last minute yule log (also on a whim on Christmas Eve). I had never heard if them before! I managed to get 5 mushrooms just about good enough to go on the cake (I need more practice with these!). One question - some of them erupted and the insides bubbled out a bit. Do you know why this happened? My oven temp was as low as it would go.
I have made many of her recipes and they came out delicious every single time. So this time, im making this one tomorrow. Im dyeing the caps blue and the stems brown to make the mushrooms from fortnite. Thx for the recipe! ❤️💜🧡 your efforts are always appreciated.
Omg I love this video, I made those meringue yesterday, everything looks perfect but the big problem is after I took them out the oven 5 minutes later the outside sooooooo sticky even though it's crunchy inside. So please tell me what do I have to do to solve that problems.
You are really great at explaining perfectly, plus I love your tips!! I used your info on beating eggwhites to make Tiramisu yesterday, it came out beautifully. Now on to the mushrooms for the buche de noel!! Unfortunately, it's raining today. In Southern California!!! I'm glad for the rain but my mushrooms won't be. :( I'll try anyway though!
I love all your recipes, I try the meringue mushroom but for some reason wasn't firm enough, it was more creamy, what I miss and how to make it firm. Thank you and have nice holidays
You can bake them longer. Also, when they are finishing baking, turn off the oven, open the door a little, and then leave the meringues in the oven for several hours (even overnight) so they can dry out even more.
It's great to have such detailed explanations and I really appreciate this video. However, I was never able to get my sugar to break down into the meringue. It was gritty even after 15 minutes of beating it at high speed, although I had made sure to process it into as fine grains as possible. Ultimately I scrapped it and made a syrup with a scant 1/2 cup water to the 3/4 +2 tbsp. sugar, boiled it and cooked it until a candy thermometer indicated hardball stage, then slowly trickled it into the soft-peak egg whites and beat that on high speed until cooled stiff peaks, about 5 minutes. That meringue did turn out perfectly smooth.
woww.. Joy your new video looks so great you are the master of the baking scene thanks for this wonderful recipe video.. best wishes and a nice weekend from Tom
Fun fact: A version of this recipe was published on the back page of the manual for the original Fallout back in 1997. They added a quarter teaspoon of cream of tartar in with the egg whites before beating the eggs.
Stephanie, this is a great video. My sister in law first taught me how to make these years ago, but too often, they just didn't turn out. Your video explaining humidity sounds like that was probably the problem, so I'll attempt this again. Two questions please, (unless I missed this on your video) - can you please let us know how to store these, room temp covered or refrigerated, and how long they keep. Thank you.
Oh your so sweet and I love this little 🍄 recipe this is gorgeous never seen this one before as you say nice round the log cake thankyou from Avery grateful lady from great britain
You can store them in an airtight container at room temperature for several days. However if you live in a humid climate I would store them in the fridge,
Stephanie i just make this mushroom meringue for my yule log cake decoration and it was really cute and delicious too.However my merigue take very long time so i just stop baking when it almost done and my merigue keep stick to my finger when i handle them.What the highest temp to bake merigue because my oven really slow in baking
+kimmy seah If you live in a humid climate, it can take a really long time for the meringues to bake. You want to bake the meringues at a low temperature so that they don't turn brown. If at 1 1/2 hours they are still sticky I would bake them longer. The other way is to turn off the oven at about 1 1/2 hours, open the oven door, and let the meringues sit in the turned off oven until they dry out. If it's really humid, then this can take up to a day.
I LOVE Merengue bites !! So I can't guarantee that I will be able to "wait" all that time to build the adorable mushrooms !! I might end up building only one or two at the end !! Hahaha
@joy of baking i just tried them today. They were super good, crispy and firm to the touch, but once i glued the head and stem with chocolate they lost firmness and became really soft and gummy. Any idea why this happened with me?
Hi Stephanie, whenever I pipe meringues the first few meringues come out fine. However the meringue starts to liquify very quickly and doesn’t hold its shape for the later ones. What am I doing wrong?
Yes, you can do that. It depends on the humidity, but well wrapped they can be stored at room temperature about 5 days. If the humidity is high I would store them in the refrigerator.
Hello, this is the daughter of the account user. Ive made meringue cookies before and find using about 1/8-1/4 cup sugar for every two extra large egg whites works pretty good. Just bake a little longer. So yes you can use less sugar and it will still work. The majority of my family is diabetic. So i experiment. Thats why i know less sugar is fine.
could i use regular sugar? it's hard to get icing sugar in where i live & I dun have food processor 😣 could I make the Italian Maringue to make these cute mushrooms?
You wouldn't be able to get chocolate completely encased inside unfortunately. You could however pipe the meringue into a nest shape and then fill the pocket with chocolate?
Hi your my number one girl I have been making your recipes for many years they all turn out great I now regard you as one of my daughter-in- laws hope you dont mind... LOL ... I,m 79 with 9 grandchildren and 4 great grandchildren so many of your cakes and bakes are eaten and enjoyed in my home xxx
this woman is so precious and pure. thank you for the videos~
Have you ever thought about making a Joy of Baking cookbook? That would be amazing!
I've wanted to try this for years. I was scared it'd be too difficult but with your explanations it's was a piece of ...meringue ;). Thank you!
I've been watching your channel for years ; I feel like I'm learning to cook from my Auntie!
They go great as a decoration for the Yule log
EXCELLENT tutorial!! I read over a dozen recipes and tutorials, and you are literally the only one who mentioned that you should have double the weight of sugar to egg whites. This could explain why I always have some trouble with proper meringues! The only thing I would add is that if you do add a flavouring, it CANNOT be oil-based.
Thank you for the tip about using a scraper with the piping bag. I do a lot of piping and have never seen that before!
My mushrooms came out amazing thank you ! I also live in humidity and the oven trick really worked !
What a lovely idea, Stephanie.Have a nice holiday with the family!And thank you for sharing your knowledge and art throughout the year.
Thank You Stephanie... I wanted to buche de Noel this Christmas... So I wanted to make meringue cookies for decoration... Your explanation is really clear and elaborate, easy to understand... Have studied a lot of meringue from your channel... Thank You and Wish You a happy Christmas
Thank you! Clear instructions, and fantastic video!
Empty egg cartons make great drying racks for things like this. I like the cardboard type cartons better than foam if you can find them. We're a commercial bakery so get LOTS of them in our bulk egg cartons.
Thanks Stephanie (and Rick) for the detailed explanations, perfect timing when everybody is planning their christmas meal! And thank you for your hard work and wonderful channel. Have a merry christmas and happy holidays!
Hi Stephanie, I love your cooking/baking Technic and your neat and clear style .I tried many recipes and they turned all to be a big success...Thanks a lot
Great instruction! How long will they keep? Airtight container of course. Can't freeze em I bet. Are they fragile?
I love your cooking tips. Thanks for this amazing video.
This was wonderful - I should have watched this video before making mine. Still just as tasty, but the techniques and explanations you gave were perfect!
So creative!! Thank you for sharing another AWESOME recipe and easy for us to make as well. And make them look good too!! Making things we watch you make and making them ‘well’ and looking good as well as tasting good are very different things!! 🤩❤️🙏❤️🌺🌺🇨🇦🌺🌺
Thank you for your tutorial. I am making a Yule log cake for a woodland themed baby shower. I think the mushrooms will add a nice touch. If I leave them in a dry place, can I make these a few days in advance before baking the log cake?
Yes you could do that.
I have been making these Meringue Mushrooms....For 20 years now.... Always a big hit...
Is ok to keep these meringue mushroom in fridge?
Hi... a very happy Christmas Stephanie.. this Christmas I am going to try Rum plum cake and yule log... so I wanted to make Meringue mushrooms for decoration... this is my first time I going to try Yule.... we here usually do plum cakes.... thank You for the receipe... 🙂
that looks interesting, i'm gonna try something like this as soon as possible.
How was the taste 😂😂😂😂
Still remember that!? 🙄😂
I do them every year, they look amazing and they are delicious. Thank you. And wish you Merry Christmas.
You lady are amazing, the way you explain the process, everything! Thanks 🙏🏻. I loved the mixer you use, could you give me information about it, please. I would like to buy the same. Thank you 🌹
I use a Kenwood Titanium Chef 5 quart mixer.
Joy of Baking thank you 🙏🏻
Love your tutorials. Here in Australia we use castor sugar. Thank you for always using metric weights and measurements and oven temperature. Please could I make these a few days ahwad and store them in a container? Making these for my Christmas log. 👏🏼👏🏼👏🏼🎄🎄😋🧡
Yes they can be stored for a few days. If it’s humid then I would store them in the fridge.
@@joyofbaking thank you so much Joy. I was worried the fridge would make them soft. Merry Christmas to you and family.
Me and my best friend are gonna make a forest stump cake when she comes to visit for Halloween and I am so excited to make these as decoration! I wish i didn’t have to wait!!
Hi Stephanie. I was very interested in your comment about humidity. My ovens are gas, which of course does produce a moist heat. Would that affect the 'cooking'/drying of the meringues? I find my meringues tend to go soft and sticky very quickly after I remove them from the oven. Any thoughts or advice would be very much appreciated. Many thanks indeed! Peter A
Yes while I’ve only used an electric oven I suspect drying would be an issue in a gas oven.
@@joyofbaking Thanks for that. I appreciate your time in responding. Best wishes and a very happy new year to you, your family and all your subscribers. Peter A
Thanks for the detailed and helpful instructions. Made them on a whim to decorate a last minute yule log (also on a whim on Christmas Eve). I had never heard if them before! I managed to get 5 mushrooms just about good enough to go on the cake (I need more practice with these!). One question - some of them erupted and the insides bubbled out a bit. Do you know why this happened? My oven temp was as low as it would go.
That problem is usually caused by the oven temperature being too high.
I have made many of her recipes and they came out delicious every single time. So this time, im making this one tomorrow. Im dyeing the caps blue and the stems brown to make the mushrooms from fortnite. Thx for the recipe! ❤️💜🧡 your efforts are always appreciated.
Omg I love this video, I made those meringue yesterday, everything looks perfect but the big problem is after I took them out the oven 5 minutes later the outside sooooooo sticky even though it's crunchy inside. So please tell me what do I have to do to solve that problems.
You are really great at explaining perfectly, plus I love your tips!! I used your info on beating eggwhites to make Tiramisu yesterday, it came out beautifully. Now on to the mushrooms for the buche de noel!! Unfortunately, it's raining today. In Southern California!!! I'm glad for the rain but my mushrooms won't be. :( I'll try anyway though!
I love all your recipes, I try the meringue mushroom but for some reason wasn't firm enough, it was more creamy, what I miss and how to make it firm. Thank you and have nice holidays
You can bake them longer. Also, when they are finishing baking, turn off the oven, open the door a little, and then leave the meringues in the oven for several hours (even overnight) so they can dry out even more.
My meringue was too soft to hold peaks, my mushrooms turned out flat. Any suggestions?! HELP!! Thank you!!
It's great to have such detailed explanations and I really appreciate this video. However, I was never able to get my sugar to break down into the meringue. It was gritty even after 15 minutes of beating it at high speed, although I had made sure to process it into as fine grains as possible. Ultimately I scrapped it and made a syrup with a scant 1/2 cup water to the 3/4 +2 tbsp. sugar, boiled it and cooked it until a candy thermometer indicated hardball stage, then slowly trickled it into the soft-peak egg whites and beat that on high speed until cooled stiff peaks, about 5 minutes. That meringue did turn out perfectly smooth.
woww.. Joy your new video looks so great you are the master of the baking scene thanks for this wonderful recipe video.. best wishes and a nice weekend from Tom
This Meringue Mushrooms recipe looks delicious Stephanie.
You're a gas woman! From the Irish! Love you're tutorials, very natural.
Thank so much for sharing all the beautiful recipes, alway love to watch your channel.❤️🥰😍🌹
These are awesome! They look so real!!
Oh wow! This is something I needed. Thank you so much these look perfect!
Fun fact: A version of this recipe was published on the back page of the manual for the original Fallout back in 1997. They added a quarter teaspoon of cream of tartar in with the egg whites before beating the eggs.
Shiggedy I mean all it is, is eggs and sugar kind of hard to make a new recipe for it hahah
Stephanie, this is a great video. My sister in law first taught me how to make these years ago, but too often, they just didn't turn out. Your video explaining humidity sounds like that was probably the problem, so I'll attempt this again. Two questions please, (unless I missed this on your video) - can you please let us know how to store these, room temp covered or refrigerated, and how long they keep. Thank you.
If the humidity is low you can store them at room temperature for several days. Otherwise I like to store them in the refrigerator.
Oh your so sweet and I love this little 🍄 recipe this is gorgeous never seen this one before as you say nice round the log cake thankyou from Avery grateful lady from great britain
Definitely cute and simple looking!
I would love to make them. But just a few. How many sugar do use for one egg-white?
Pl let me know whether the eggs should fresh or a day old. Thank you for the educating us. all the best
Wonderful tutorial, thanks so much!
Hi Stephanie can I pre heat oven before prepare meringue mushroom and after prepare the meringue mushroom do I open the oven door immediately
Thanks for uploading and merry Christmas to you and your family.
could I freeze these if I have leftovers?
How long can I make this ahead? And how would I store em to keep em crunchy?
You can store them in an airtight container at room temperature for several days. However if you live in a humid climate I would store them in the fridge,
@@joyofbaking thank you for replying!! :D i made this cake 5 years ago and it turned out great!! was thinking of doing it again!
Thank you so much for uploading this right on time!
Wanted to make theses for my log cake:)
Heghineh Cooking Show
ك
I love your channel! I have learned a lot and baking more. Thank you 🍰🍮🍪🍩🍞
how about immediately right after turned off the oven, the base center of the mushroom top is still soft, we can put them on the mushroom base?
Do you use the convection feature on your oven for the meringue?
Stephanie i just make this mushroom meringue for my yule log cake decoration and it was really cute and delicious too.However my merigue take very long time so i just stop baking when it almost done and my merigue keep stick to my finger when i handle them.What the highest temp to bake merigue because my oven really slow in baking
+kimmy seah If you live in a humid climate, it can take a really long time for the meringues to bake. You want to bake the meringues at a low temperature so that they don't turn brown. If at 1 1/2 hours they are still sticky I would bake them longer. The other way is to turn off the oven at about 1 1/2 hours, open the oven door, and let the meringues sit in the turned off oven until they dry out. If it's really humid, then this can take up to a day.
I LOVE Merengue bites !! So I can't guarantee that I will be able to "wait" all that time to build the adorable mushrooms !! I might end up building only one or two at the end !! Hahaha
I love these! Easy, fun and so cute 😍
Добрый день. Скажите пожалуйста, при какой температуре вы выпекали и сколько минут? Ответьте пожалуйста мне.
Can I use powder sugar for this?
@joy of baking i just tried them today. They were super good, crispy and firm to the touch, but once i glued the head and stem with chocolate they lost firmness and became really soft and gummy. Any idea why this happened with me?
Hi Stefanie, i live in a humid climate Singapore. If i premake these, 2-3days before use, how do i store them? Thank You
You might want to store them in the refrigerator.
Hi Stephanie, whenever I pipe meringues the first few meringues come out fine. However the meringue starts to liquify very quickly and doesn’t hold its shape for the later ones. What am I doing wrong?
It sounds like the egg whites weren’t beaten enough.
Hae Stefanie....can I use powdered sugar
I've never tried that, but it should be okay.
Hi Stephanie, can I use powdered sugar instead of fine sugar? Thankyou
Yes, you could do that.
@@joyofbaking thankyou
can we used meringue to decorate cake
I wonder if I could use powdered sugar
Thank you very much. I’ll try it.
Thank you for your knowledge, I can improve baking skill from you.
can I substitute with powder sugar instead of very fine sugar? How long we can keep those mushroom ?Thank you
Yes, you can do that. It depends on the humidity, but well wrapped they can be stored at room temperature about 5 days. If the humidity is high I would store them in the refrigerator.
SENORA USTED EXPLICA MUY BIEN, PERO A LA VEZ HABLA MUCHO A QUE TEMPERATURA EL HORNO. GRACIAS
Can i use confectioners sugar with this recipe? Or caster sugar? Same amount 180 grams? Thank you
You could try that.
Rachelle Mencias no do not use confectioners sugar but you can use caster sugar.
I love your white mushrooms the look very real one🖒🖒🖒🖒❤❤❤❤❤⚘⚘⚘
Slight tip, if you slowly sprinkle the sugar in while beating the mixture i find it desolves faster and easier.
Oh, I like these! Thanks!
Ohhhh these are the CUTEST thing everrrrr
I m going to try those yummy mushrooms 🍄
Hello Joy of Baking , With what can I replace Cream of tartar please, TIA
You can just leave it out or add an equal amount of lemon juice.
@@joyofbaking Thanks for replying!
Could I use less sugar? That is way too sweet for me.. Would it still work?
Hello, this is the daughter of the account user. Ive made meringue cookies before and find using about 1/8-1/4 cup sugar for every two extra large egg whites works pretty good. Just bake a little longer. So yes you can use less sugar and it will still work. The majority of my family is diabetic. So i experiment. Thats why i know less sugar is fine.
Thanks a lot!!
can i use those meringue mushrooms as cake decorations?
+Alexie Del Rosario Yes, great idea.
loved all your recipes... can i also request for a custard cake? 😉😉
I love your bakery engineering.
This is fantastic!
This Woman deserves everything just for including the metric system
how about heat the sugar with spoon of water then add to egg white?
could i use regular sugar? it's hard to get icing sugar in where i live & I dun have food processor 😣 could I make the Italian Maringue to make these cute mushrooms?
Yes, you could do that.
Joy of Baking cool..i cannot wait to make em' 😍
Can you let me know can I use powder sugar please?
I’ve never tried that, but it should work.
Hi Stephanie, can I store meringue mushroom in fridge? Please answer
Yes, you could do that.
@@joyofbaking
Thank you ❤️
Stiff and glossy. Excellent.
They look like real mushrooms))))))))awesome
What a great an clear tutorial
Hi, can powdered sugar be used?
That should be okay.
@@joyofbaking Thank you
Do I need to wait for them to be dry before baking?
No, they can be baked right away.
Thank you! Your work is beautiful.
what type of stand mixer are you using?
+333jz I use a Kenwood mixer.
How mach mushrooms do you need
I love your show.
I saw bakries sell those but filled with chocolate, how to fill it ? It looks like it's hard outside
You wouldn't be able to get chocolate completely encased inside unfortunately. You could however pipe the meringue into a nest shape and then fill the pocket with chocolate?
these are nice, i just might have to try them out myself ☺
I don't have a food processor to grind the sugar could I use my blender?
Yes, or you could just use regular granulated white sugar.
Joy of Baking okay thanks
Where did you get your spatula?
+wolfsrain0000 I normally buy my spatulas from either Sur la Table or Williams Sonoma.
+Joy of Baking thank you beautiful!!! The little bumble bees are adorable!!