1/2 c. egg whites (about 3 to 3 1/2 whites, if eggs are jumbo or extra lg), at room temperature
Scant 1/4 tsp. salt
1/4 tsp. cream of tartar
1 c. sugar
1 tsp. vanilla extract
Cocoa

This recipe makes 24 rather large or 36 medium mushrooms. Adjust two racks to divide the oven into thirds. Preheat oven to 225 degrees. Cut aluminum foil to fit two cookie sheets at least 12 x 15 inches.

In a small bowl of electric mixer at moderately slow speed, beat the whites for about half a minute or until they are just foamy. Add the salt and cream of tartar. Increase the speed to moderate and beat for almost a minute more until whites hold a soft shape, continue to beat and start adding the sugar, 1 rounded tablespoonful at a time, beat about half a minute between additions. When half of the sugar has been added, add the vanilla and then continue adding the sugar as before. When all the sugar has been added increase the speed to high and beat for 7 to 8 minutes more or until the meringue is very stiff and the sugar is dissolved. Fit a large pastry bag with a plain round tube 1/2 to 3/4 inch in diameter. Using a rubber spatula transfer the meringue to the bag. Twist the top closed. On one piece of the prepared foil shape the mushroom stems first. Hold the bag at a right angle and close to the foil. Press the meringue out gently while slowly raising the bag straight up. The base of the stem should be a bit wider for support. Keep the stem as straight as possible. Use a small knife to cut the meringue away from the tube. The stems may be about 1 to 1 3/4 inches high, don't get them too tall as they are more difficult to make. Place them 1/2 to 1 inch apart on the foil. Make a few extra as some fall over on their sides and you want to have a stem for all the tops. Strain cocoa through a fine strainer lightly over the stems to initiate soil and natural mushroom coloring. Place in the oven on the higher rack. On the other piece of foil shape the mushroom caps. Holding the bag straight up close to the foil, press out even rounds of the meringue. The caps should be placed about 1/2 inch apart. The caps may average about 1 1/2 to 1 3/4 inches in width and 3/4 inch in height, but they may vary as real mushroom caps do. Sharply twist bag away to avoid leaving a peak on the top. The top should be as smooth as possible. Strain cocoa lightly over the caps. Bake on the lower rack.

Bake for 1 hour, or a bit longer depending on size, until meringues may be lifted easily from the foil, and the bottoms are firm to the touch. They should not be allowed to color. Turn the heat off, prop the oven door open a little, and let the meringues dry out in the turned off oven until cool. Remove meringues from the foil. Place on a sheet of wax paper and immediately while the meringues are very crisp, using a finely serrated knife gently saw any points off the tops of the stems, cutting parallel with the base. One ounce of chocolate will be needed for 5 mushroom caps. Cut it coarsely and melt in small double boiler slowly. Hold a mushroom cap upside down. With a demitasse spoon spread a thin layer of chocolate over the bottom. Place a stem upside down on the chocolate. Carefully place in egg cups, cap side down, and place in refrigerator only until chocolate is firm. Remove and store at room temperature in an air conditioned room.