Whisk the egg whites in a clean,
grease-free bowl until they begin to form soft peaks. Add half the
sugar and continue to whisk until the mixture stands in stiff peaks.
Lightly fold in the remaining sugar using a metal spoon. Line a baking
(cookie) sheet with baking parchment and place eight mounds of
meringue on the sheet. Dry the meringues at the lowest possible
setting in the oven for 2–3 hours. Cool on a wire rack.
Melt the chocolate in a heatproof bowl set over a pan of gently
simmering water. Leave to cool slightly. Carefully dip four of the
meringues into the chocolate so that the outsides are coated. Leave to
stand on greaseproof (waxed) paper until set. Sandwich one
chocolate-covered meringue and one plain meringue together with cream
then repeat with the remaining meringues.