Don't be fooled... this is an edible delicacy you can't find in the forest! The mushroom-shaped meringue is used to decorate the traditional Christmas cake -- the "Bûche de Noel" or Yule Log. You can present the "mushrooms" in a basket for a charming party centerpiece.

Ingredients:

• 2 Egg Whites, at room temperature
• Pinch Cream of Tartar
• 1/2 Cup Sugar
• 1/4 Cup Chocolate Chips
• Cocoa Powder for Dusting

Directions:

Place the meringue in a large zip-lock bag and push the mixture toward one corner, folding the other corner over, then twisting, allowing you to control the meringue. Cut off just the very tip of the exposed corner so the meringue can exit the bag. Then try it out by dotting four small beads of meringue at the corners of a cookie sheet. Set a sheet of parchment paper over the top; the meringue beads will provide a bond.

Make the mushroom caps by holding the bag over the parchment paper and push until a 1-inch mound of meringue forms. Wet the tip of your finger with water and gently round off any peaks to make a smooth surface.

For mushroom stems, form peaks on smaller mounds of meringue by pulling the bag up and away from the surface as you push.

Place in a 200 degree oven for 2 hours. Then turn off the heat and leave in the oven for 1 hour or overnight. The extra time allows the meringue to dry.

To construct "mushrooms":

Melt the chocolate chips in a microwave-safe dish in the microwave for about one minute or until melted. Make a hole smaller than a pea in the bottom of a mushroom cap with a toothpick or skewer. Dip the tip of the stem in the melted chocolate and press into the hole in the cap. Allow the chocolate "glue" to harden (it only takes a minute). Place the mushroom upright on its stem and dust the cap lightly with cocoa powder.

Important Note: Adult supervision and participation is required for this activity.

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