Total Calories: 378
At least 3 hours or up to 2 weeks before serving:
Preheat oven to 225°. Line two baking sheets with parchment paper or brown paper. In a small mixer bowl at medium speed, beat egg whites until foamy. Add cream of tartar and beat at high speed until soft peaks form. Add sugar, 2 tablespoons at a time, beating until egg whites are stiff and glossy and sugar is dissolved. Beat in extracts.
Using a large decorating bag fitted with a #7 or #10 round tube, pipe meringue onto paper-lined baking sheet to form mushroom caps. Hold bag perpendicular to the surface with tube close to paper and pipe a mound 1/2 to 1 1/2 inches in diameter, carefully drawing tip off so top is left smooth. On second baking sheet, form stems by piping a base about 3/4 inch in diameter and drawing straight up slowly to form a stem about 1 to 1 1/2 inches long. Make some curved stems.
Bake for 1 to 1 1/2 hours or until crisp and lightly browned. Turn off oven and, leaving door closed, let meringues stand in oven to cool and dry thoroughly.
To assemble, use a small sharp knife and carve out a hole in the base of the mushroom cap. Fill with a small amount of chocolate and insert stem let dry. Dust caps lightly with cocoa powder.
Use to decorate Chestnut Bûche de Noël or serve as a confection. Store in an airtight container in a cool place.
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