Meringue Mushrooms

Make meringue. Put in big zippy-bag. Cut about a centimeter off one corner. Pipe stems and caps. Smooth the "curls" off the tops of the caps with wet fingers. Bake at 225F for an hour. Use sharp knife to hollow out the centers of the caps where the stems will go (otherwise the pieces will shatter--rather like predrilling a screw hole [don't go there...]) Coat flat side of cap with chocolate (dark is better; we had extra white.) Stick stem to cap using the warm chocolate. After they're all done, dust tops with cocoa powder sifted through a small strainer.