How to make
Mix the crystal sugar with half of the powdered sugar. Sift the cocoa and remaining powdered sugar into a separate bowl.
Pour the egg whites into another dry bowl along with a pinch of salt and the lemon juice.
Beat them for about 4 minutes, initially on medium speed of the mixer and then increasing to maximum (the attachments of the mixer must also be perfectly dry).
Begin pouring in the mixture of the two types of sugar spoon by spoon while constantly beating, until a smooth white mixture is obtained.
Transfer the white mixture into the bowl with the cocoa and the remaining powdered sugar and mix with a spatula in smooth movements from bottom to the top. Because of the cocoa, the mixture will liquefy very slightly, but don't worry.
Heat up the oven to 270°F (130°C).
Fill a piping bag with a round tip with the meringue mixture and in a tray onto baking paper, pipe out thin layers of small sticks.
They should be at a distance from each other. Smooth them on top with the back of a spoon to flatten them further, if needed.
Place the tray in the already heated oven and immediately reduce it to 230°F (110°C). Bake like this for 1 hour and as soon as you turn it off, leave them to cool inside without taking them out. You will get about 2-3 trays from this mixture.
If you cannot bake two trays in your oven at the same time, make half a batch and then repeat if you wish.
Serve them as an addition to creams, desserts or use them for cake decoration.
They are also great to munch on on their own.
Enjoy!
