Meringues with chocolate

Place egg whites with sugar into a glass or metal bowl, set it over a bain-marie, and heat the mixture over low heat, stirring constantly, until the sugar dissolves. Remove the bowl from the bain-marie and whisk the egg whites for 10 minutes. A firm and glossy meringue will form.

While whisking the egg whites, melt the chocolate in a bain-marie and let it cool slightly.

Fill a piping bag with a decorating tip (I used Wilton 1M) with the meringue and pour the melted chocolate into one side of the bag. Pipe larger meringues onto a baking sheet lined with parchment paper, leaving small gaps.