SO incredibly cute! Add the sugar slowly, & get those egg white peaks well fluffed! The recipe makes a lot but don't halve it first time if you need practice with piping. Don't try to reshape, it won't work. Odd shapes are cute! Ok to put them close together on the pan as they don't expand in the oven. Use parchment paper. They will come off a pan otherwise, but not as easily. Sift the powdered chocolate on caps AND stems halfway through, then use a brush to smear the powder around when you take them out. Looks so real!! Beware they won't harden up until they come out of the oven. Don't take them off the pan until they have completely cooled as they will stick. When putting together, start with the "ugliest" ones for practice. Hold cap gently and twist your finger or a butter knife to make a hole in it for the stem to go into. Use dark or bittersweet chocolate and coat the whole bottom of the cap (like the gills would look). The meringue is very sweet, but the bittersweet chocolate totally balances it out! Don't worry about getting a little chocolate on the caps, as it just looks like dirt. When done, dip the broken pieces in the remaining chocolate for your own little treat. :) Store in fridge when done (I had them in my fridge for 3 days...uncovered, and they were great) which keeps them from getting sticky. These take a little bit of time, but are well worth it, and fun! I can't believe how real they look when they're done. Have fun! Thank you Holly!
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SO incredibly cute! Add the sugar slowly, & get those egg white peaks well fluffed! The...