Preheat the oven to 200°F.

For the ganache :

1. In a saucepan, pour in the cream and add the chocolate, then let it melt completely over low heat, stirring constantly.

2. Add the butter nut to make the ganache shiny. Add the fleur de sel to taste.

3. Transfer it to a mixing bowl and let it cool.

4. Refrigerate the ganache, while preparing the meringue.

For the meringue :

5. Whip the egg whites and sugar together, then place the sugar-white mixture in a bain-marie and heat gently, stirring constantly.

6. When the sugar is dissolved in the egg whites, transfer everything to the mixer.

7. At medium speed, whip the meringue with the whisk until the mixer bowl has cooled or the meringue forms firm peaks.

8. Add the colorant and mix.

The meringue is shiny and ready to use.

9. Pipe large, equal, and spaced meringue drops.

10. Bake for a minimum of 2 hours or until the meringues are dry. Let cool to room temperature.

10. With a pastry bag, pipe the ganache onto a drop and superimpose another one, pressing lightly, then roll the balls in the colored sugar beads.