Meringue Mushrooms

Make the meringues: Heat the oven to 225°F. Line 2 baking sheets with parchment paper or silicone.

In the large bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on low speed for about 1 minute, until foamy. Add the cream of tartar and beat on medium speed for 1 to 2 more minutes, until the whites form soft peaks.

Increase the mixer speed to medium-high and gradually add the sugar. Continue to beat for about 5 minutes more, until glossy, stiff peaks form.

Fit a pastry bag with a ½-inch round tip and spoon about half of the meringue into the bag. Twist the top and pipe ½-inch rounds onto one of the prepared baking sheets, leaving an inch or so between the rounds.

Add the rest of the meringue to the bag. Pipe the mushroom stems on the second prepared sheet, starting a little thicker at the base and thinning out as you work up, creating a cone shape. (Count as you get toward the end of the meringue and make sure you have an even number of caps and stems; if not, pipe more of whatever you need.)

Dip your finger in a little water and gently smooth the tops of the rounds. (No need to worry about the stems, as you'll be trimming them after they're baked.) Bake the meringues for 1½ to 2 hours, until crisp and dry; do not let them brown. Let cool on the baking sheets.

Assemble the mushrooms: In the meantime, melt the chocolate in the microwave or a double boiler. Whisk in the cinnamon and cayenne, if using. Let cool slightly so that it thickens up a little and isn't so runny.

While the chocolate is cooling, using a serrated knife, carefully trim about ¼ of an inch off the the pointed tips of the mushroom stems, creating a flat plane.

Dip the bottom of each meringue mushroom cap into the chocolate, creating a thin layer, then attach to the narrow end of the stem, using the chocolate as glue. Arrange the mushrooms right side up on a baking sheet and refrigerate until the chocolate sets. Dust the tops of the mushrooms with cocoa powder to finish.