- 2 large egg whites
- 1/8 teaspoon(s) cream of tartar
- 1/3 cup(s) sugar
- Unsweetened cocoa powder, for dusting
- 1 (1-ounce) square semisweet chocolate, melted
- Line large cookie sheet with foil.
- In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form; gradually beat in sugar, 1 tablespoons at a time, beating well after each addition, until sugar completely dissolves and whites stand in stiff, glossy peaks.
- Preheat oven to 200 degrees F. Spoon meringue into large decorating bag with large writing tip. Or, spoon into large resealable plastic bag with 1 corner cut to form 1/4-inch hole. Pipe meringue onto cookie sheet in 15 mounds, each about 1 1/2 inches in diameter, to resemble mushroom caps. If you like, place some cocoa in small fine-meshed strainer; use to dust meringue mushroom caps. Pipe remaining meringue upright onto cookie sheet in fifteen 1 1/4-inch lengths to resemble mushroom stems. Bake meringues 1 1/2 hours. Turn oven off; let meringues stand in oven 30 minutes longer to dry. Cool meringues completely on cookie sheet on wire rack.
- With tip of paring knife, cut a small hole in center of underside of a mushroom cap. Dip pointed end of mushroom stem in melted chocolate; attach stem to mushroom cap by inserting chocolate-dipped end into hole in underside of mushroom cap. Repeat with remaining caps and stems. Let chocolate dry, about 1 hour.
- Store mushrooms in tightly covered container up to a week.
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