Chocolated Meringuettes

Technical stages for Chocolated Meringuettes :

• Beat the egg whites with the sugar in a bain marie until stiff and the temperature reaches about 60°C or 140°F.
• Finish beating the meringue away from the heat until it is fully cooled.
• When cold, add the cocoa.
• Put down with an 6 mm diameter icing bag on large strips of siliconed paper.
• Bake at 100°C or 212°F for 2 hours. When finished let it cool down and break in little sticks.
• Keep in a dry place.