Whip the egg whites until they are foamy.

Add the salt, cream of tarter and vanilla.

Continue to whip until soft peaks appear.

Slowly add the granulated sugar and continue to whip until stiff peaks develop.

Place meringue in pastry bag fitted with a large, round tip.

Pipe the mushroom tops onto parchment-covered tray. The tops are like small mounds.

On a separate tray, pipe the stems by squeezing the bag while slowly lifting it upward to create small pillars.

Gently smooth the tops with a damp finger.

Bake for 45-55 minutes in low heat oven.

Use a serrated knife to gently slice the pointy tips from the baked stems to create a smooth surface.

Melt chocolate and spread a small amount on the bottom of mushroom tops.

Attach the smooth side of the stems directly into the chocolate-covered bottom of the mushroom top. Set the assembled mushroom aside to firm up before serving.

(Optional) light dust the bottom of the chocolate with confectioner's sugar to add more textured appearance.

If you need these meringue mushrooms in a hurry, pop them in the refrigerator to firm the chocolate quickly.

These meringue mushrooms are also perfect to adorn holiday Bûche de Noël, yule cake logs.