Preheat the oven to 200°F

For the meringue:

1. Beat the egg whites and sugar together with a whisk and put the sugar-white mixture in a double boiler. Heat gently while mixing constantly.

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

3. At medium speed, beat the meringue with the whisk until the mixer bowl has cooled, then add the coloring and mix. The meringue is shiny and ready to use.

4. Pipe small, equal, and spaced circles of meringue.

5. Bake for at least 2 hours or until the meringues are dry. Let cool at room temperature.

Assembly:

6. Put a rosette of whipped cream on one circle and superimpose the other circle on top. Press to stick them together.

7. Surround each dessert (double circle) with whipped cream and roll in the melted chocolate. Delicately place on a plate and refrigerate for 20 minutes.

8. Decorate with a rosette on top and a red fruit of your choice.