1. Mix flour, baking powder, chili powder, salt and black pepper in medium bowl. Whisk together beer and egg yolk in small bowl. Wipe mushrooms clean with damp cloth or paper towel.
2. Beat egg whites in large bowl with electric mixer on medium speed until soft peaks form. Heat oil in 4-quart saucepan to 365°F.
3. Stir beer mixture into flour mixture just until blended. Fold in egg whites.
4. Dip mushrooms, 4 to 5 at a time, into batter and place carefully in hot oil. Fry mushrooms in batches, turning with tongs or slotted spoon until all sides are golden brown. Remove mushrooms to paper towels to drain. Sprinkle immediately with salt. (Do not allow oil temperature to dip below 365°F or rise above 375°F.) Stir batter between batches. Serve hot.
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