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1
Fill a medium saucepan 1/4 full with water.
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2
Set over medium heat; bring water to a simmer.
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3
Combine egg whites, sugar, and cream of tartar in the bowl of an electric mixer and place over saucepan.
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4
Whisk constantly until sugar is dissolved and whites are warm to the touch, about 3 minutes.
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5
Rub the mixture between fingers to test.
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6
Transfer bowl to mixer stand, and whip, starting on low speed and gradually increasing to high, until meringue is cool and stiff glossy peaks form, about 10 minutes.
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7
Add vanilla; mix until combined.
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8
Use immediately.
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9
Place Meringue in an 18-inch pastry bag fitted with a large 3/4 inch round tip.
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10
Line 2 baking sheets with parchment paper.
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11
Pipe meringue, forming domes 1 to 2 inches in diameter.
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12
Pipe a stem shape for each dome.
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13
Place baking sheets in oven for 1 hour, reduce heat to 175 degrees F and continue baking until meringues are completely dry to the touch, but not browned, 45 to 60 minutes more.
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14
Fill a medium saucepan 1/4 full with water.
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15
Set over medium heat, and bring water to a simmer.
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16
Place bittersweet chocolate in a heatproof bowl, and set over simmering water.
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17
Turn off heat; stir occasionally until completely melted.
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18
Using an offset spatula, spread bottoms of domed meringues with chocolate; let sit at room temperature.
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19
Place white chocolate in a heatproof bowl, and set over simmering water.
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20
Turn off heat; stir occasionally until completely melted.
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21
Allow to cool slightly.
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22
Spread white chocolate over dark chocolate; use a toothpick to create lines from the center of the cap to the edges.
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23
Let set in a cool, dry place.
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24
Poke a small hole in the center of each mushroom cap using a paring knife.
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25
Dip the pointed end of each of the mushroom stems in melted white chocolate, and insert into hole in center of cap.
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26
Allow to set.
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27
Meringue mushrooms should be kept in an airtight container in a cool, dry place.
