For the ganache, melt the chocolate with the cream to beat in a small saucepan. Allow to cool in the refrigerator for one hour.
Beat the whites until stiff and add the sugar little by little. Then, add the icing sugar and the cocoa until it is smooth and shiny.
Form the meringues by putting a spoonful of the preparation in a tray covered with wax paper, 4 cm apart. Bake for one hour.
The meringues are already cold, distribute the ganache in the middle of the meringues (approximately 10) and cover with the rest of the meringues to make the sandwiches.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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