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Well, if these aren't wonderful! They look just like mushrooms, they are so much fun to make, and they're low fat. What more could you want?
2 egg whites
1/8 tsp. cream of tartar
6 Tbsp. sugar
1/4 tsp. vanilla
1/3 cup chocolate chips
1/4 tsp. solid vegetable shortening
In large bowl, beat egg whites and cream of tartar until foamy. Gradually add sugar, beating well after each addition. Add vanilla and beat until stiff peaks form.
Lightly grease and flour baking sheets. Pipe 15 mounds, 1-1/2" in diameter, onto the cookie sheets. Smooth tops with a wet finger. Pipe rest of egg white mixture into 15 upright 1-1/4" lengths. Bake at 200 degrees for 1-3/4 hours. Turn off oven and cool in oven for 30 minutes. Cool completely.
With sharp knife, cut a small hole in underside of each mound, or cap. Melt chocolate chips and shortening until smooth. Spread underside of cap with chocolate and attach stem to cap. Let dry, upside down, on waxed paper until chocolate is set. Just before serving, sift cocoa through strainer over tops of mushrooms.