– Beat the egg-whites until light and fluffy, beating continuously, add sugar 1 tsp at a time.
– Put the mixture into a confectionery bag and press out on a baking tray. Sprinkle with the sugar and bake for 2 hours at 210oF (100oC). Cool.
– Beat the cream with the powdered sugar, add the chocolate.
– Double the meringues with the cream.
