Preparation

Put the egg whites into a mixer bowl, add a pinch of salt and beat until stiff. Gradually add sugar, one spoonful at a time, beating constantly at top speed until all the sugar is used and completely dissolved.

Dissolve the chocolate in a water bath. Let it cool down. Add the melted chocolate to the egg whites, stirring gently with a spatula to form a mottled pattern. Form meringues with a spoon on the baking tray lined with parchment paper, keeping a few centimeters distance between them. Dry the meringues for 70 minutes at 120 degrees Celsius.

Once cooled down, spread two teaspoons of the Lauretta sour cherry flavoured filling and a table spoon of whipped cream between the meringue layers.