ingredients:
- 2 large egg whites
- double weight of egg white granulated sugar
- 1/8 tsp salt
- 1/8 tsp lemon juice or cream of tartar
- 1 tbsp cocoa powder
- 2 tbsp semi-sweet chocolate
1. Preheat the oven to 215 F.
2. Line macaron baking sheet or parchment paper on baking pan.
3. Beat the egg whites and lemon juice with whisk until it has bubble foam, add salt.
4. Keep whisking add 1 tbsp sugar each time slowly.
5. Keep beating the egg white until stiff form about 8 mins or more.
6. Transfer the meringue to pastry bag with 3/8" round tip.
7. Pipe the meringue on the baking sheet as mushroom caps shape and mushroom stems shape.
8. Smooth the mushroom caps with wet fingertip.
9. Dust cocoa powder on the top of mushroom caps.
10. Bake for 35 - 40 mins or until the meringue can remove from the parchment paper easily.
11. Let cool in the oven completely.
12. Melt semi-sweet chocolate in the microwave about 15 secs. Stir it. If it's not melted yet, keep heat it up by 10 secs and stir it until the chocolate just melted. Don't over heat the chocolate.
13. Make a tiny hole on the bottom of the mushroom caps to help to stick the stem better.
14. Spread some chocolate on the bottom of the caps, use stem to dip chocolate and stick it on the bottom of the caps.
15. Set aside until the chocolate turn to solid again.
