Meringue mushroom cookies

{10 g} Makes approx 2

dozen, 1" mushroom caps and 3/4" stems.

Night before. 2 hours @ 200F/93C + overnight with oven cracked open.

{66 g} 2

egg whites

1/4 tsp {0.8 g}

cream of tartar

100 g

sugar, (processed fine in food processor for 2 minutes)

drops vanilla extract

Beat egg whites and cream of tartar until soft peaks, slowly add sugar, then extract while beating,until firm and stiff but not dry.

Pipe using plain 1/2" tip onto parchment, 2 dozen caps and stems.

Place in 200F/93C oven for 2 hours, turn off oven, crack open and let rest overnight.

Poke hole in bottom of cap, dip tip of stem into melted choclate, then wedge into hole. Cool.

Merinuge will keep on butter cream for 6 hours, after which it will get too soft from moisture aborption.

If you need to do it longer, dip base with chocolate.