Page 157 - 2016TOHCookbook

6. Pipe the mushroom caps onto the parchment by holding the bag perpendicular to the baking sheet and squeezing out buttons about 1 inch in diameter. Dust them with cocoa powder and bake until they are still soft on the inside, about 30 minutes.
7. As soon as the caps are hard enough to be picked up, stick them onto the cooled stems (work quickly because the tops will still be sticky). Place the mushrooms, upright, on the baking sheet.
8. Lower the oven temperature to 200°F and bake until the meringue mush rooms are dry, about 2 hours. They will keep in an airtight container at room temperature for up to 1 month.
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