MERINGUE MUSHROOMS

Steps:

• Fill a medium saucepan 1/4 full with water.
• Set over medium heat; bring water to a simmer.
• Combine egg whites, sugar, and cream of tartar in the bowl of an electric mixer and place over saucepan.
• Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes.
• Rub the mixture between fingers to test.
• Transfer bowl to mixer stand, and whip, starting on low speed and gradually increasing to high, until meringue is cool and stiff glossy peaks form, about 10 minutes.
• Add vanilla; mix until combined.
• Use immediately.
• Place Meringue in an 18-inch pastry bag fitted with a large 3/4 inch round tip.
• Line 2 baking sheets with parchment paper.
• Pipe meringue, forming domes 1 to 2 inches in diameter.
• Pipe a stem shape for each dome.
• Place baking sheets in oven for 1 hour, reduce heat to 175 degrees F and continue baking until meringues are completely dry to the touch, but not browned, 45 to 60 minutes more.
• Fill a medium saucepan 1/4 full with water.
• Set over medium heat, and bring water to a simmer.
• Place bittersweet chocolate in a heatproof bowl, and set over simmering water.
• Turn off heat; stir occasionally until completely melted.
• Using an offset spatula, spread bottoms of domed meringues with chocolate; let sit at room temperature.
• Place white chocolate in a heatproof bowl, and set over simmering water.
• Turn off heat; stir occasionally until completely melted.
• Allow to cool slightly.
• Spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the cap to the edges.
• Let set in a cool, dry place.
• Poke a small hole in the center of each mushroom cap using a paring knife.
• Dip the pointed end of each of the mushroom stems in melted white chocolate, and insert into hole in center of cap.
• Allow to set.
• Meringue mushrooms should be kept in an airtight container in a cool, dry place.