Gourmet Meringues with Filling

1 Heat the oven to 120°C/ 100°C fan/ 225F/ gas ¼. 2 Mix together the egg whites, confectioners' (icing) sugar, cocoa powder and salt. 3 Beat the egg white mixture over simmering water until it is creamy and has reached a temperature of 50°C (120°F). Remove from the simmering water and slowly beat until cold. 4 Spoon the mixture into a piping bag with nozzle and pipe walnut-size heaps onto a cookie sheet lined with baking parchment. 5 Place in the oven for 2 hours to dry out, leaving the oven door open a crack. Remove and let cool. 6 To make the filling, melt the white chocolate with the cream over simmering water, let cool and then beat with an electric whisk until creamy. 7 Spoon the cream into a piping bag with a star nozzle and pipe a little onto half of the meringues, top with the remaining halves, press to firm and serve dusted with cocoa powder.