4 egg whites

1 pinch cream of tartar

3/4 cup (180 ml) sugar

3 oz (85 g) bittersweet chocolate

2 teaspoons (10 ml) water

With the oven rack in the middle position, preheat the oven to 75°C (170°F). Line a baking sheet with parchment paper.

In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar and beat until the peaks are very stiff.

In the microwave oven, melt 28 g (1 oz) chocolate. Stir in the water until smooth. Fit a pastry bag with a 1.5-cm (1/2-inch) plain tip. Brush the inside of the bag with the chocolate mixture, forming large, well-spaced streaks. Add the meringue and form 24 mushroom caps and 24 stalks on the baking sheet (make the bases of the stalks wider so they can stand on their own).

Place the baking sheet in the oven and bake until the meringues have dried out, about 2 1/2 hours. Turn off the oven, open the door a crack and leave for 1 hour.

Melt the remaining chocolate in the microwave oven. Dip the underside of each mushroom cap in the chocolate and attach a stalk, pressing lightly. Stand on a cutting board until the chocolate hardens.

Store in a tightly sealed container.

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