Separate the whites from the yolks. Beat egg whites with 170 gr. sugar until a thick foam is obtained.
Take a confectionery syringe and use it to figure out the whipped whites on a baking sheet. Bake proteins for 10 minutes at a temperature of 130 degrees. Then reduce the oven temperature to 100 degrees and bake for another 50 minutes.
Next, mix the egg yolks with the remaining sugar and place in a water bath. Beat until thickened.
Add coffee and cocoa. Mix well.
Using a pastry syringe, spread the coffee filling with a second layer, then lay the meringues again on top. Meringue with coffee filling is ready.
Have a nice tea party !!!