INGREDIENTS

INSTRUCTIONS

1. Line a large cookie sheet with parchment paper, plain brown paper, or
foil; set aside. Preheat oven to 300 degrees.
2. Beat egg whites, cream of tartar, and vanilla in a medium mixing bowl
with an electric mixer on high speed till soft peaks form (tips curl over).
Add sugar, 1 tablespoon at a time, beating about 7 minutes or till very
stiff peaks form (tips stand straight) and sugar is almost dissolved.
3. Spoon meringue into a large pastry bag with a 1/2-inch round tip. For
stems, pipe thirty-six 1- to 1-1/2-inch pieces about 1 inch apart. For
caps, form 36 mounds about 1-1/2 inches in diameter and 1 inch apart.
Smooth caps with a moist fingertip, if necessary.
4.Bake for 8 to 10 minutes or till firm but still white. Turn off oven. Let
meringues dry in oven with the door closed for 15 minutes.
5. To Assemble, melt chocolate in a small heavy saucepan over very low
heat, stirring till smooth. Gently peel merigue stems and caps from paper
or foil. Spread about 1/2 teaspoon melted chocolate on the underside of a
cap and attach a stem (leave flattest end of stem for mushroom to stand
on). Place on a baking sheet lined with waxed paper. Let stand till
chocolate is set. Before serving, lightly dust caps with cocoa powder, if
desired.
Spicy Meringue Mushrooms: Prepare as above, except add 1/8 teaspoon ground
ginger, 1/8 teaspoon ground cinnamon, and a dash ground cloves to the egg
whites along with the vanilla and cream of tartar.
NOTES : To pipe stems, touch the tip of the decorating bag to the cookie
sheet and lift as you press out the meringue mixture. To make a group of
two or three mushrooms, pipe stems so the bases touch.
Recipe by: Better Homes Christmas Cookies 1997
Posted to recipelu-digest Volume 01 Number 507 by Marie Smith
<craftee@sprynet.com> on Jan 12, 1998

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