Christmas morning is one of the most special parts of the year. Unwrapping presents and cuddling up on the couch while the house fills with loved ones—it sure is one magical time! Today we’re sharing a beautiful Christmas morning breakfast spread, filled with sweet treats and cozy drinks to enjoy while relaxing at home. And if you feel like trying one of these scrumptious breakfasts for yourself, we’re sharing three recipes. Happy holidays!
Styling & décor: Lauryn Prattes Events
Photography: Abby Jiu Photography
Baked goods: Buttercream Bakeshop
Calligraphy details & wrapping paper: Laura Hooper Calligraphy
Lanterns & green garland: Holly Chapple Flowers
Vintage holiday postage stamps: Lindsay Letters
Meringue Mushrooms from Buttercream Bakeshop
(Yields 24-36 mushrooms, depending on size)
- 1 cup granulated sugar
- 6 large egg whites
- 1/3 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 ½ teaspoons vanilla extract
- 6 oz dark chocolate
- 1 teaspoon canola oil
- optional: 2 teaspoons cocoa powder, cinnamon or luster dust
1) Place sugar in a food processor, and process 7–10 seconds to slightly break down the sugar.
2) In a stand mixer fitted with the whisk attachment, combine egg whites, cream of tartar and salt. Whip on medium-high until soft peaks form. Add vanilla extract and then the sugar, sprinkling in slowly while whipping. Once combined, whip until shiny, stiff peaks form.
3) Preheat oven to 225 degrees. Line 3 trays with parchment paper. (Do not use a Silpat mat!) Place the meringue mixture in a pastry bag fitted with a medium round tip or a coupler with no tip. On the first tray, pipe medium-sized mushroom caps, about the size of nickels and quarters. On the second tray, pipe slightly larger caps, about a 1 ½-inch thickness in diameter. On the third tray, pipe the stems, creating several different heights.
4) If you’re using cocoa powder or cinnamon, sprinkle lightly onto the caps and stems. Place trays in the oven and bake for 60 minutes, after which the smallest caps and the stems should be done. (If they’re crisp all the way through and remove easily once cool, they’re ready.) The larger caps generally need an additional 15–20 minutes.
5) Melt chocolate and mix in canola oil. Flip over each mushroom, and use a #2 or #3 pastry tip to poke holes in the center of each mushroom’s bottom. Pipe in chocolate, fill the holes and immediately insert a stem. Allow to dry.
6) If you’re using luster dust, you can decorate right away. Simply dust it over mushroom caps with a clean brush. Store in an airtight container in a dry place for up to 3 days.