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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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Ingredients:
3 egg whites |
1/4 teaspoon cream of tartar |
1/8 teaspoon salt |
1/4 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1/2 cup superfine sugar |
2/3 cup (4 ounces) semisweet chocolate morsels, melted |
2 teaspoons cocoa |
Directions:
1. Beat first 5 ingredients at high speed with an electric mixer until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
2. Spoon mixture into a decorating bag fitted with a large round tip. Pipe 32 (1 1/4-inch-wide) mounds for mushroom caps and 32 (1-inch-tall) columns for stems onto a parchment paper-lined baking sheet.
3. Bake at 200° for 1 hour and 30 minutes; turn oven off. Let meringues stand in closed oven 2 hours.
4. Spread a thin layer of melted chocolate on flat side of caps. Trim rounded end of stems to make flat; press against chocolate to attach to caps. Sprinkle with cocoa.
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