Makes about 2-1/2 dozen
|Pinch cream of tartar|
|1/2||cup semisweet chocolate chips, melted|
|Unsweetened cocoa powder|
- Preheat oven to 250°F. Beat egg whites in small bowl until foamy. Add cream of tartar and beat until soft peaks form. Add sugar, 2 tablespoons at a time, beating until stiff and glossy. Line baking sheets with parchment paper. Spoon mixture into pastry bag fitted with large writing tip. Pipe 1-inch rounds to make mushroom caps. Smooth tops with wet fingertips. Pipe 1-inch-high cones to make stems. (Pipe an equal number of caps and cones.) Bake about 30 minutes or until firm. Turn oven off; let stand in oven 1 hour. Remove from oven; cool completely. Make small hole in center of flat side of each cap with sharp knife. Fill hole with melted chocolate. Insert stem into hole. Set aside until chocolate sets. Sift cocoa through fine-mesh sieve over mushroom caps.
These confections can be made ahead and stored, loosely covered, at room temperature for up to 1 week. Avoid making on humid days as the candy may become moist and sticky.
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