in large bowl put meringue powder, water and 3 tbsp plus 1tsp sugar
whip for 5 min
gradually add remaining sugar and continue whipping for 5 min until meringue stiff and dry
pipe out mushroom lids and equal number of stems on parchment paper
bake in preheated oven at 250 for 30 - 40 min until stems are crisp
remove stems and cool
bake tops for 15 min longer
turn caps over and press in center to make an indentation
when all is cooled insert stems into melted candy melts and insert into the caps
dust mushrooms with very light dusting of cocoa