Preparation / Directions:
Place egg whites in mixer at low speed. When they are foamy, add salt and tartar and turn up blender to a moderate speed. Add one tablespoon of sugar at a time to the egg whites, waiting a minimum of 30 seconds before adding another to be sure of the sugar dissolves completely. Scrape sides of bowl often. Once all the sugar has been added, turn mixer to high speed and let run for an additional 15 minutes, scraping the sides of the bowl often. Stiff, creamy peaks should result. Place meringue mixture in a pastry bag with a #5 decorating tip.
Cover cookie sheets with aluminum foil. To form the caps: Hold pastry bag perpendicular to the sheet and gently squeeze meringue, allowing it to spread out into 1 1/2" caps. To form the stems: Hold pastry bag perpendicular, squeeze meringue on to sheet but gradually pull up the pastry bag to pile meringue on top of itself till approximately 2" tall. I suggest you make a few extra caps as some of them will "collapse" after cooking.
Dip finger in water and gently tap down the points on the caps and stems. Place a tablespoon or two of cocoa in a small sifter. Gently tap sifter over the caps and stems to add the dotted look and make them appear like mushrooms. Place in a 200 degree oven for three or four hours. Turn off oven and leave meringue in the oven overnight.
In the morning, melt some semisweet chocolate (melted, but not like water). Take one of the caps and spread some of the melted chocolate under the cap. Place a stem on the cap and place the mushroom, still inverted in a cupcake holder until dry.
Display the mushrooms in a basket, as decoration on a standing crown of ribs, in a mud pie, or on a yule log. These will last many weeks and do not need to be placed in any type of bag. The are truly delicious and make a great party gift.
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