Of all the quirky, inexplicable, reindeer-embellished holiday traditions out there, making your own Yule log might take the cake. Why would anyone in their right mind create a dessert that is supposed to look like something cut from the forest? Because it will be exponentially more impressive—and downright delicious—than any cake, pie, or sugar cookie on the table. Besides, we’re not encouraging you to make just any old bûche de Noël: Our updated, streamlined version resembles a slender birch branch, adorned with funghi-inspired meringues. So who knows? This might just become your new weird Christmas tradition.

Step 1: Make Meringue Mushrooms and Buttercream

Make Meringue

Preheat oven to 225°. Whisk 6 large egg whites, 1¼ cups sugar, cream of tartar, and salt in a large heatproof bowl set over a medium saucepan of simmering water (bowl should not touch water) until egg whites are very liquid (mixture will be warm to the touch) and sugar is dissolved (rub between your fingers to check), about 5 minutes. Remove bowl from heat and beat with an electric mixer until stiff, glossy peaks form (bowl will feel cool), about 5 minutes.

Create Mushrooms

Line a rimmed baking sheet with parchment paper and dust very lightly with cocoa powder. Scoop out 1 cup meringue. Dollop heaping teaspoonfuls of meringue onto prepared baking sheet, spacing at least 1 ½" apart.