3 egg whites
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
4 ounces semisweet chocolate
2 tablespoons sifted powdered sugar
2 teaspoons unsweetened cocoa powder
In a medium mixing bowl let egg whites stand at room temperature for 30 minutes. Meanwhile, line 2 cookie sheets with parchment paper or brown kraft paper. Set aside.
Add the vanilla and cream of tartar to egg whites. Beat with an electric mixer on medium speed till soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed till very stiff peaks form (tips stand straight) and sugar is almost dissolved. Spoon egg white mixture into a decorating bag fitted with a large round tip (1/2-inch opening). Pipe about two thirds of the meringue mixture into 1 1/2-inch-diameter mounds about 1 inch apart onto prepared cookie sheets. With remaining meringue, pipe 1-inch-tall bases about 1/2 inch apart on cookie sheets. (To get an even number of caps and stems, pipe one cap, then one stem, until all meringue is used.)
Bake in a preheated 300 degrees F oven for 20-25 minutes, or till cookies just begin to brown. Turn off oven. Let cookies dry in oven with the door closed for 30 minutes. Remove cookies from pans and cool on a rack.
In a small, heavy saucepan heat chocolate over low heat till melted. Spread a scant 1/2 teaspoon of the melted chocolate on the underside of each mushroom cap. Attach stems by inserting top ends in center of melted chocolate mixture, pressing gently into cookie. Let mushrooms dry upside down on racks until chocolate is set.
TO SERVE: Combine powdered sugar and cocoa powder. Sift over the tops of mushrooms.
- Makes about 55 cookies
- Calories 23
- Total Fat 1g
- Total Carbs 4g
- Sodium 3mg