Meringue Mushrooms

This is Martha Stewart's recipe for making beautiful little mushrooms to adorn a buche de noel--or just to make because they are so pretty. Don't make these on a rainy or damp day. Originally posted here by Mean Chef.

• Ready In: 2 hrs 30 mins
• Serves: 20-30

Ingredients

• 4  large  egg whites
• 1  cup  superfine sugar
• 1  pinch cream of tartar
• 1⁄2 teaspoon pure vanilla extract
• 2  ounces bittersweet chocolate, chopped
• 3  ounces white chocolate, chopped

Directions

1. Fill a medium saucepan 1/4 full with water.
2. Set over medium heat; bring water to a simmer.
3. Combine egg whites, sugar, and cream of tartar in the bowl of an electric mixer and place over saucepan.
4. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes.
5. Rub the mixture between fingers to test.
6. 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.
7. Add vanilla; mix until combined.
8. Use immediately.
9. Place Meringue in an 18-inch pastry bag fitted with a large 3/4 inch round tip.
10. Line 2 baking sheets with parchment paper.
11. Pipe meringue, forming domes 1 to 2 inches in diameter.
12. Pipe a stem shape for each dome.
13. 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.
14. Fill a medium saucepan 1/4 full with water.
15. Set over medium heat, and bring water to a simmer.
16. Place bittersweet chocolate in a heatproof bowl, and set over simmering water.
17. Turn off heat; stir occasionally until completely melted.
18. Using an offset spatula, spread bottoms of domed meringues with chocolate; let sit at room temperature.
19. Place white chocolate in a heatproof bowl, and set over simmering water.
20. Turn off heat; stir occasionally until completely melted.
21. Allow to cool slightly.
22. Spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the cap to the edges.
23. Let set in a cool, dry place.
24. Poke a small hole in the center of each mushroom cap using a paring knife.
25. Dip the pointed end of each of the mushroom stems in melted white chocolate, and insert into hole in center of cap.
26. Allow to set.
27. Meringue mushrooms should be kept in an airtight container in a cool, dry place.