It is best to use the warm method when preparing the meringue for these mushrooms, as it will hold its shape longer while you pipe the caps and stems.
Preheat the oven to 200┬░F. Line 2 baking sheets with parchment paper.
Prepare:
Meringue I, Meringue II, or Warm-Method Meringue
Scrape the meringue into a large pastry bag fitted with a 1/2-inch plain tip. Pipe thin pointed ΓÇ£kissΓÇ¥ shapes about 1 inch tall to make stems. Pipe round button shapes onto the baking sheets to make mushroom caps. Use your finger to smooth the tops of the caps if necessary. Dust lightly with:
Unsweetened cocoa
Bake until crisp and completely dry, about 2 hours. Let cool in the turned-off oven. Melt in the top of a double boiler or in a microwave on medium:
2 ounces semisweet chocolate or bittersweet chocolate, coarsely chopped
Spread a little melted chocolate on the flat side of each meringue mushroom cap. Use a sharp knife to cut off and discard the pointed ends of the meringue stems, and attach the stems to the caps while the chocolate is still soft. Let stand until the chocolate is set. The mushrooms can be stored in an airtight container for up to 4 weeks. (See Making Meringue Mushrooms.)
