- Yield: Makes about 30
Source: Martha Stewart Living, Winter 1990
- 6 egg whites
- Pinch of salt
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1 1/2 cups granulated sugar
- 6 ounces semisweet chocolate, for assembly
Heat oven to 225 degrees.
Beat egg whites until foamy. Add salt, cream of tartar, and vanilla; beat again. Add sugar, 1 teaspoon at a time, beating about 1 minute between each addition. Beat 6 to 8 minutes more.
Spoon meringue mixture into two pastry bags. Fit one with 1/2-inch round tip; pipe mushroom stems, 1 to 1 1/2 inches long, onto foil-lined baking sheet, trimming meringue with sharp knife. Fit other pastry bag with 5/8-inch tip; pipe round mushroom caps with tip close to sheet.
Reduce oven heat to 200 degrees and bake 1 1/2 to 2 hours, until meringues are dry and can be lifted from foil.
Cut a small hole in underside of cap. Melt chocolate; with a spatula, spread a thin layer on underside of cap. Dip tip of stem into chocolate and affix to cap. Dry upside down.