Meringue Mushrooms Recipe

Preheat the oven to 200°F (95°C). Line a baking sheet with parchment paper.

In a clean mixing bowl, beat the egg whites and cream of tartar until soft peaks form.

Gradually add the sugar, a tablespoon at a time, and continue beating until stiff peaks form.

Gently fold in the vanilla extract.

Fill a piping bag fitted with a round tip with the meringue mixture.

Pipe small mushroom caps onto the prepared baking sheet by creating small mounds with a wider base and a narrower top.

Dip a toothpick in cocoa powder and gently dot the tops of the mushroom caps to create spots.

Pipe stems onto the baking sheet by creating long, thin lines with the remaining meringue mixture.

Bake in the preheated oven for 2 hours, or until the meringue is crisp and dry.

Turn off the oven and leave the meringues inside to cool completely.

Once cooled, gently peel the meringue mushrooms off the parchment paper and assemble by attaching the stems to the mushroom caps using a dab of melted chocolate.