1-Preheat your oven: Start by preheating your oven to 200°F and lining a large baking sheet with parchment paper to set the stage for baking.

2-Combine ingredients: Next, in a mixing bowl, combine the 2 large egg whites, 1/2 cup granulated sugar, 1/8 teaspoon salt, and 1/8 teaspoon cream of tartar. Beat on high speed with a whisk attachment for about 7 minutes until glossy ribbons form and stiff peaks are achieved cold egg whites might need a bit longer, so be patient if you’re in a rush.

3-Pipe mushroom caps: Once that’s done, transfer the meringue to a piping bag fitted with a 3/8 inch round tip and pipe out the mushroom caps as large kiss shapes, about 1 1/2 inches in diameter at the base, placed 1 inch apart on the paper. Swirl the tips to the side for a neat top and smooth with a wet fingertip if you want them extra polished.

4-Pipe mushroom stems: For the stems, pipe slimmer, taller shapes about 3/4 inch in diameter at the base, with tips pointed upwards add a slight curve for character, but don’t overdo it or they might topple.

5-Bake meringues: Bake at 200°F for 1 hour and 30 minutes; when done, the meringues should slide off the paper easily. Let them cool completely on the paper, where they’ll go from crisp outside to marshmallow-like inside, then firm up as they sit.

6-Dust and assemble: After cooling, lightly dust the tops and stems with cocoa powder, smudging with your fingers for a natural look. Use a small paring knife to make a hole in each cap, just big enough for a stem, then melt the 1/4 cup semi-sweet chocolate chips and pipe it into the holes using a ziplock bag. Insert the stems and let everything harden upside down.

7-Store the finished mushrooms: Finally, store them in an airtight container at room temperature. If you’re adapting for dietary needs, like using aquafaba for vegan versions, the baking time might vary slightly, so keep an eye on them.