Melt the chocolate in a water bath. Take the chocolate from the heat and allow it to cool.
Beat egg whites and 1/3 of the sugar into a firm, white foam.
Add remaining sugar and continue whisking to an even firmer foam.
Drop the chocolate into the egg white foam.
Click on meringues on a sheet of baking sheet paper.
Do not mix or stir, just make sure to bring chocolate and egg white foam on each meringue, if you stir, the meringues will turn brown instead of melted.
Bake 1 hour and 30 minutes.
Then leave them on the plate at room temperature overnight so that they get really dry and brittle.
