MUSHROOM MERINGUES

2 egg whites
1/8 tsp. cream of tartar
1/2 teaspoon almond extract
2/3 cup sugar
1/4 cup semi-sweet chocolate pieces

• Grease two large cookie sheets and flour lightly.
• Beat egg whites and cream of tartar until foamy and double in volume, than add almond extract and sugar (1 tbsp. at a time) beating until sugar dissolves completely.
• Attach # 10 plain tip to a pastry bag.
• Spoon meringue into pastry bag.
• To make mushrom cups: press out meringue in 1-1/2 inch rounds; smoth top of each with a knife, but don't flatten.
• To make steams: hold pastry bag upright, then press out meringue, pulling straight up on bag for about 1-1/2 inches.
• Bake in very slow 250 F (120 C) 30 minutes or until firm, but not brown.
• Let stand several minutes, than loosen carefully with a knife; remove to wire racks with spatula and cool completely.
• Melt a chocolate; than working very carefuly make a small hollow in the underside of each cap. Fill hollow with melted chocolate and press steam into hollow. 
• Let stand until chocolate is firm. Sprinkle tops with cocoa. Store in a tightly covered container in a dry place.