very light, very crisy... and low fat
Ingredients: (yeids about 30 cookies)
2 egg whites
1/8 tsp cream of tartar
1/2 cup very fine sugar (I cut down 20%)
How-to:
1. preheat oven to 200F.
2. Combine egg whites and cream of tartar, beat on medium speed until soft peaks form. Gradually sprinkle in sugar, beating at high speed until very stiff.
3. Line the cookie sheet with wax paper. Scrape mixutre into pastry bag fitted with a plain 1/2-inch tip (I just used plastic zip-bag, cut the tip off). First pipe the pointy mushroom stems (abt 30) as the mixture is the stiffest. Then pipe the mushroom caps (abt 30).
4. Bake for up to 2 hours, or until caps and stems are perfectly dry and crisp. To test, remove 1 cap and let cool, break open.
5. To assemble the mushroom: After cool off, use a small sharp knife to trim off the pointed ends of the stems. Glue the mushroom caps and stems by melted chocolate. Dust some coco powder to make the mushrooms look more authentic.
Storage: up to 1 month in an airtight container.