- Preheat oven to 200° and line two baking sheets with parchment paper. Do not substitute wax paper for parchment paper.
- Place oven racks in the upper and lower position.
- Prepare a grease free piping bag by inserting an Ateco tip # 803 or 804 or a Wilton tip #12. Set a side.
- Separate egg whites and yolks. (Place yolks in a container and set aside. We will not use them for this recipe.) Place the room temperature egg whites and the cream of tartar into the bowl of an electric mixer. Use the whisk attachment.
- Whisk on low speed until soft peaks form. Turn mixer to high speed and gradually add the sugar. Continue to whisk until stiff, shiny peaks have formed. Sugar should be dissolved, if not, continue beating until smooth.
- Use a spatula to fill the pastry bag with meringue.
- Pipe mushroom caps on one pan and mushroom stems on the other pan.
- Bake the meringues for 1 ½ – 2 hours. When done, the meringues will release easily from the parchment.
- Turn the oven off and crack the door. Allow to cool.
- Once cooled, melt chocolate at 15 second intervals in the microwave. Be sure to stir after each 15 seconds.
- To attach the mushroom stems to the caps, use a toothpick or the end of a sharp knife to make a slight hole in the middle of the bottom of the mushroom cap. Spread melted chocolate on the bottom of the cap and gently insert the pointed end of the stem into the hole of the mushroom cap. Allow to dry.
- Once dry, lightly dust the mushrooms with unsweetened cocoa powder.
- Store in an airtight container. Can be made ahead and frozen.
Make sure your bowl and utensils are grease free
Don’t forget the cream of tartar. It really makes a difference in this recipe
Try to pipe the mushrooms caps and stems a consistent size for best baking
Test the meringues at 1 ½ hours. If they lift easily from the parchment paper they are done. If not, continue baking
Store in an airtight container or freeze.