Classic Meringue Mushrooms Recipe

Line a baking sheet with parchment paper; set aside.
Preheat oven to 225°F (105°C).
In a small mixer bowl, beat egg whites until foamy.
Add cream of tartar.
Beat until soft peaks form.
Add sugar gradually, beating until very stiff peaks form.
Place meringue in a pastry bag with a large plain tip, 1/2 inch in diameter.
To make caps: On prepared baking sheet, pipe out small mounds of meringue 1 - to 1 -1/2-inches in diameter.
Smooth tops with a spatula.
To make stems: Holding pastry bag vertically and placing stems about 1 inch from caps, pipe out stems 1-1/2 inches long.
Bake 1 to 1 -1/4 hours or until thoroughly dry.
Cool.
Remove from pan.
Melt chocolate pieces.
To assemble mushrooms: With a small knife, cut a hole in bottom of cap to fit stem into.
Spread a layer of chocolate over bottom of cap.
Place one end of stem on chocolate in hole.
Let stand upside down or on side on cooling rack or in empty egg carton until chocolate hardens.
Repeat with remaining caps and stems.
If desired, refrigerate a few minutes but do not freeze.
Sift cocoa over mushrooms to resemble real mushrooms.
Cover and store at room temperature.