These Aquafaba meringue mushrooms are crispy, sweet and irresistible! They’re fun to make – I’ll show you how, step-by-step.
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These Aquafaba meringue mushrooms are so cute I almost don’t want to eat them.
They’re as delicious as they are cute. In the end, deliciousness wins. But it’s close.
I made these little dudes for Easter, but they’re perfect for any holiday or celebration. They’re just pure edible fun! And they’re super sturdy and keep well. Once you make them, stash them in an airtight container until you’re ready to unleash meringue mushroom awesomeness all over your festivities.
If you’re new to the concept of Aquafaba, it’s chickpea brine. Amazingly, its protein structure behaves like egg whites – only better – when whipped up into meringue. No kidding. It’s beyond fabulous.
And it doesn’t taste like chickpeas! Not even a little bit.
I have six (six!) tips to help you realize awesome Aquafaba meringue success:
- Pour the Aquafaba through a sieve before you whip it. According to the official Aquafaba website’s FAQ, little bits of debris can slow down the meringuing process. I strain mine before whipping, and it comes out giant and fluffy and everything I’d ever hoped for.
- If you make your own Aquafaba from cooking chickpeas yourself, you can be 100% sure it won’t taste like chickpeas. If you do use canned, buy salt-free chickpeas. The reason I say this is I always make Aquafaba from cooking my own chickpeas, and mine never, ever tastes like chickpeas. Some people who use canned say that the salted variety sometimes tastes a little bean-y. Cooking chickpeas is easy – just buy a 1 lb. bag and follow the instructions on the package – but don’t drain the water at any point! That’s your precious Aquafaba, the whole reason you’re cooking chickpeas in the first place.
- Use a silpat baking mat to line your cookie sheets if you have one. If not, use parchment paper. Don’t use waxed paper. My experience is that the times I’ve tried waxed paper, more than half of the meringues stuck fast and I wound up with a crumbly mess of not awesomeness. Silpat mats are wonderful because they never, ever stick to them. Parchment is very good too. Graeme got me these exact silpat mats for Christmas a year ago, and I LOVE them. Nothing sticks to them, no matter how inept I am!
- Add the sugar slowly. A few tablespoons at a time, while you’re whipping. If you dump it all in at once, it won’t distribute evenly through the Aquafaba and you’ll end up with a bowl of sweet chickpea brine. Boo!!!
- Be patient. It takes a while for it to whip up. Mine consistently takes 6-10 minutes of whipping to poof into meringue.
- Play with it. Once you’ve whipped it up, scoop it into a plastic bag, snip the tip off and practice some piping. See what it feels like. Before you know it, you’ll be making meringue shapes like a freakin’ BOSS.
Now we’re ready to get our Aquafaba meringue mushrooms on! Please enjoy my dazzling nails.
After you’ve whipped the Aquafaba up into a lovely meringue, scoop it into a big plastic bag and snip the tip off. Like so.
If you’re using parchment, squirt a little meringue under the corners to stick it down to the cookie sheet. Silpats are heavy enough to skip this step.
Squirt out a row of mushroom caps. Make them any size you like. Leave about 1/2″ between caps. Here’s me making a cap:
…stop squirting and gently pull away. Cap accomplished!
Make stems to match. The key to stems is squirt until the meringue starts to spread slightly, then pull straight up. Make a few practice stems to get your method down. Here’s me making a stem:
…pull straight up. Wee!!
If you have some leftover Aquafaba, make a few spare stems. Some will come out better than others, and it’s nice to have plenty of good stems to choose from when you’re assembling your mushrooms.
Dust a little cocoa powder on the caps to make them look kinda spotty and natural, like real mushrooms. I put mine in a sieve and tap it over so it’s easy to control.
Now you bake them for almost 2 hours! Picking up from when they’re baked and cooled –
Gently scrape a smallish hole in the bottom of each cap. A chopstick works perfectly for this.
Toss a handful or two of chocolate chips into a sturdy plastic bag and melt them in the microwave. This should take 1 1/2 to 2-ish minutes. Take them out and moosh them around every 30 seconds or so. Once they’re melted, snip off the teeniest, tiniest tip of the bag.
Pipe some chocolate into a cap…
…firmly press in a stem…
…and there you have it! An adorable Aquafaba meringue mushroom. Set it aside and repeat with the rest of your stems and caps.
These Aquafaba meringue mushrooms are one of the most fun things I’ve ever made. The process is fun, and the resulting mushrooms are so fun and cute and adorable and DELICIOUS that it’s kind of mind-boggling. I hope you make some! If you do, tag me #eathealthyeathappy. I can’t wait to see your shroomy creations!
Eat Healthy Eat Happy
These Aquafaba meringue mushrooms are crispy, sweet and irresistible! So much fun for holidays and celebrations.
4 hrCook Time
4 hrTotal Time
- 1 c Aquafaba (chickpea brine), divided (see notes)
- 1/2 tsp vanilla , divided
- 1/4 tsp cream of tartar , divided (see notes)
- 1/2 c + 1 Tbs organic cane sugar , divided
- about 1 Tbs cocoa powder, divided
- about 1 c chocolate chips, divided ( Enjoy Life is a great vegan brand)
- Place two racks in the mid to top area of your oven.
- Heat the oven to 200 degrees.
- Line two cookie sheets with silpat liners or parchment paper.
- Pour the Aquafaba through a strainer to remove impurities.
- Combine half the Aquafaba, vanilla and cream of tartar in a large metal mixing bowl or in the bowl of a stand mixer. Beat with an electric mixer on medium-high power or use the stand mixer to whip to a froth. Add about one tablespoon of sugar and keep beating. Keep beating and adding sugar a little at a time until all the sugar is added.
- Beat until the meringue holds stiff peaks. This can take 5-10 minutes, occasionally more. When in doubt, keep beating. You can't over-beat Aquafaba.
- Pipe the meringue onto the baking sheets as shown above. Dust with cocoa.
- Bake for about 2 hours. About halfway through, switch the cookie sheet positions in the oven to ensure even baking. The meringues will feel dry and fairly firm to the touch when they're done.
- Let the meringues cool completely before moving to a plate.
- Repeat with the remaining half of the ingredients. While this batch bakes, melt the chocolate and assemble the first batch into mushrooms as shown above.
- When the mushrooms are assembled and the chocolate is completely cooled, store at room temperature in an airtight container. They'll keep for a week.
You can get 1 cup of Aquafaba from a 15 oz. can of no-salt-added chickpeas, or 2 cups from cooking 1 Lb. dried chickpeas from scratch.
Cream of tartar is vegan. It's a byproduct of wine fermentation and often used in baking and baking ingredients.
Allow 1-2 hours for piping and assembly. Give yourself longer if this is your first time using a piping bag.
Who knows when you’ll need some adorable Aquafaba meringue mushrooms in your life? Better Pin this! I hope you all have an awesome weekend, preferably filled with wonderful little candy mushrooms! I’ll think of you enjoying yours while I’m enjoying mine.
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