Ingredients

The following ingredients have 20 Servings
  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • 1/2 cup superfine sugar
  • 3 1/2 ounces semisweet chocolate
  • 1 pinch ground cinnamon (optional)
  • 1 pinch cayenne (optional)
  • Cocoa powder, for dusting

Instruction

  • <strong>Make the meringues:</strong> Heat the oven to 225°F. Line 2 baking sheets with parchment paper or silicone.
  • In the large bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed for about 1 minute, until foamy. Add the cream of tartar and beat on medium speed for 1 to 2 more minutes, until the whites form soft peaks.
  • Increase the mixer speed to medium-high and gradually add the sugar. Continue to beat for about 5 minutes more, until glossy, stiff peaks form.
  • Fit a pastry bag with a ½-inch round tip and spoon about half of the meringue into the bag. Twist the top and pipe ½-inch rounds onto one of the prepared baking sheets, leaving an inch or so between the rounds.
  • Add the rest of the meringue to the bag. Pipe the mushroom stems on the second prepared sheet, starting a little thicker at the base and thinning out as you work up, creating a cone shape. (Count as you get toward the end of the meringue and make sure you have an even number of caps and stems; if not, pipe more of whatever you need.)
  • Dip your finger in a little water and gently smooth the tops of the rounds. (No need to worry about the stems, as you'll be trimming them after they're baked.) Bake the meringues for 1½ to 2 hours, until crisp and dry; do not let them brown. Let cool on the baking sheets.
  • <strong>Assemble the mushrooms:</strong> In the meantime, melt the chocolate in the microwave or a double boiler. Whisk in the cinnamon and cayenne, if using. Let cool slightly so that it thickens up a little and isn't so runny.
  • While the chocolate is cooling, using a serrated knife, carefully trim about ¼ of an inch off the the pointed tips of the mushroom stems, creating a flat plane.
  • Dip the bottom of each meringue mushroom cap into the chocolate, creating a thin layer, then attach to the narrow end of the stem, using the chocolate as glue. Arrange the mushrooms right side up on a baking sheet and refrigerate until the chocolate sets. Dust the tops of the mushrooms with cocoa powder to finish.