Directions

Assemble the mushrooms by applying a small amount of the tempered chocolate to one mushroom cap and the very tip of each stem, joining these pieces carefully with firm presses if necessary to adhere them together. Continue until all caps and stems have been joined; any precarious stems should be balanced against another neighboring mushroom cap or against the rim of your baking sheet to give a natural look in the end. It is okay if some stems shift slightly; this will only add character!

Place the trays in your oven and bake until the caps and stems of each meringue have become dry to the touch, approximately three hours or longer (depending on your oven). Your finished meringues should have an ivory to beige hue when completed.