4 egg whites (room temperature)
1/4 tsp. cream of tartar
1/2 tsp. almond extract
3/4 c. sugar
2 sqs. semi-sweet chocolate

Lightly grease and flour cookie sheet. Beat egg whites and cream of tartar until soft peaks form on high speed. Beat in sugar, 2 tablespoons at a time until sugar is completely dissolved. Beat in almond extract, whites should stand in stiff glossy peaks. Spoon meringue with large writing tip. Pipe meringue onto cookie sheet in 30 mounds, 1 1/2 inches for mushroom cap, pipe remaining meringue onto sheet into 30 (1 1/4 x 1/2 inch) lengths for stems. Bake at 200 degrees for 1 3/4 hours. Cool completely on wire rack. Melt chocolate. Cut small hole in mushroom cap, put stem in with chocolate. Let dry 1 hour. Store in tightly covered container. Just before serving, sprinkle lightly with cocoa.