Ingredients:
6 egg whites from large eggs
½ tsp cream of tartar
¼ tsp salt
1 ½ cups sugar
1 ½ tsp clear vanilla extract
cocoa powder in shaker
mushrooms
semisweet Belgian chocolate
Instructions:
Making the Meringue Mushroom Stems and Caps:
Beat the egg whites at slow speed for about a minute until foamy. Add the cream of tartar and salt. Increase the mixing speed to high and slowly add about half the sugar. Continuing to mix at high speed, add the clear vanilla extract and slowly add the rest of the sugar. Continue to beat at high speed until the meringue is very stiff and the sugar is fully dissolved (total mixing time of nearly twenty minutes).
Immediately, transfer the meringue mixture into a large pastry bag with a plain round ½ inch diameter tip. On a baking sheet covered with aluminum foil pipe out the mushroom stems and caps separately. You don't have to worry about variation in the size and shape of the stems and caps, because mushrooms vary in size and shape. The stems should be piped out from 1 to 2 inches high and wider at the base than the top. The caps should be from 1 ½ to 2 inches in diameter and approximately ¾ inches high. Lightly dust both the stems and caps with some cocoa powder to imitate the natural coloring on mushrooms. Bake in an oven preheated to approximately 225 degrees for about 1 hour until the meringue is firm to the touch and the stems and caps can easily be lifted from the aluminum foil (do not brown them). Turn off the oven, open the oven door, and let the meringue dry further while it cools.
Assembling the mushrooms:
Cut the tips off the small ends of the stems parallel to the base with a sharp knife. Hold a cap upside down and spread a coat of melted (microwaving works well) chocolate on the bottom (flat) side. Push the small end of the stem into the chocolate and let this finished mushroom harden upside down in an egg cup or other small cup. These meringue mushrooms will keep for weeks in a dry environment.
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