Instructions: Make the Swiss Meringue: Fill a medium saucepan one-quarter full with water. Set over medium heat; bring water to a simmer. In the bowl of an electric mixer, combine egg whites, sugar, and cream of tartar; place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes. Rub 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. (Makes 4 cups)

Heat oven to 200 degrees. Place Swiss meringue in an 18-inch pastry bag fitted with a large 3/4-inch round tip. Line two baking sheets with parchment paper. Pipe meringue, forming domes 1 to 2 inches in diameter. Pipe a stem shape for each dome. Bake for 1 hour; reduce heat to 175 degrees, and continue baking until meringues are completely dry to the touch but not browned, 45 to 60 minutes more.

Fill a medium saucepan one-quarter full with water. Set over medium heat, and bring to a simmer. Place bittersweet chocolate in a heat-proof bowl, and set over simmering water. Turn off heat; stir chocolate 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 heat-proof bowl, and set oversimmering water. Turn off heat; stir chocolate occasionally until completely melted. Allow to cool slightly. To create mushroom gills, spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the caps underside 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.

This recipe yields about 30.

Yield: 30 mushrooms

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