2 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon almond extract
2/3 cup sugar
1/4 cup semisweet-chocolate pieces
Grease two large cookie sheets; flour lightly, tapping off any excess. Beat egg whites, cream of tartar, and almond extract until foamy-white and double in volume in a small bowl.
Sprinkle in sugar, 1 tablespoon at a time, beating all the time until sugar dissolves completely and meringue stand in firm peaks. Attach a plain tip to a pastry bag; spoon meringue into bag. To make mushroom caps, press out meringue in 1 1/2-inch rounds; smooth top of each, if needed, with a knife but do not flatten.
To make stems, hold pastry bag upright, then press out meringue, pulling straight up on bag for about 1 1/2 inches. Bake in very slow oven (250°F) 30 minutes, or until firm but not brown. Let stand several minutes on cookie sheets.
Loosen carefully with a small knife; remove to wire racks; cool completely. Melt chocolate in a cup over hot water. Working carefully, make a small hollow in the underside of each cap with the tip of a wooden-spoon handle.
Fill hollow with melted chocolate; press stem into hollow. Let stand until chocolate is firm. Sprinkle tops with cocoa, if you wish. Store in a tightly covered container in a dry place.
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