1-First Step: Mise en Place Preheat your oven to 200°F and line two baking sheets with parchment paper. Separate 2 egg whites carefully into a clean, grease-free glass or metal bowl any yolk ruins the whip. Let them sit at room temperature for 15-30 minutes; this boosts volume. Have sugar, cream of tartar, piping bag fitted with ½-inch round tip (or ziplock with corner cut), and cocoa ready. Wipe bowl with vinegar-damp paper towel for zero fat.

2-Second Step: Whip the Meringue Beat egg whites on medium speed until foamy, about 1 minute. Add ⅛ tsp cream of tartar; continue to soft peaks, 2-3 minutes. Gradually add ½ cup sugar, 1 tbsp at a time, over 5-8 minutes until stiff, glossy peaks form meringue holds shape and bowl flips without falling. Avoid overbeating to prevent graininess. Test by rubbing between fingers; smooth, no grit.

3-Piping Tips: for Success Transfer to piping bag immediately. Hold straight up for stems, angle slightly for caps. Pipe 24 caps (1-inch diameter domes) and 24 stems (¾-inch tall kisses) on sheets, spacing 1 inch apart. Smooth peaks with damp finger if needed. Bake right away; waiting deflates.

4-Third Step: Bake Low and Slow Bake at 200°F for 90 minutes until crisp outside, pale inside liftable without bending. Turn off oven, crack door, cool 1 hour inside to dry fully. Humidity softens them, so choose dry days. Rotate sheets halfway for even color.

5-Fourth Step: Assemble the Mushrooms Melt 2 oz chocolate in microwave (20-second bursts, stir). Pipe small dot on stem bottom; press into cap underside. Let set 15 minutes at room temp. Dust caps generously with sifted cocoa using fine sieve. Pro trick: use tweezers for precision. Yields sturdy buche de noel mushrooms.

6-Final Step: Finishing Touches and Serving Store assembled mushrooms upright in single layer. Serve as toppers on Italian meringue buttercream frosted cakes or yule logs. Pair with hot cocoa for parties. They stack well without crumbling. Total yield: 24 festive pieces ready to impress.