How to make
Work with a mixer.
Oven - 390°F (200°C)
Flat tray covered with baking paper.
The egg whites are left in the refrigerator for 2 days. Place them in the bowl of the mixer or hand held mixer and beat them into a foamy mixture at a moderate speed. Add half of the sugar.
They are beaten at high speed, until a soft mixture is obtained. Before the strainer, add the cocoa and continue beating, until a homogeneous mixture is obtained.
Add the remaining sugar. The beating continues, until nice soft peaks form, but not too firm. The mixture is placed in a piping bag and the meringue cookies are piped out onto the paper in the tray.
Tap the tray to let the air out and place them at 390°F (200°C) in the oven, which is immediately turned off. That way the meringue cookies are left overnight and in the morning they are completely ready.
Heat the cream over medium heat. Add the pieces of chocolate and mix, until the chocolate is homogeneous.Cools it down.
Half of the finished meringue cookies are dipped in the melted chocolate. Leave them to dry. Light lines of the remaining chocolate are drizzled on top.
The chocolate-cream meringue cookies are ready.
Note: I worked with two bowls. I separated part of the egg white mixture and left it white and in the other part I added cocoa.
