Line a baking sheet with paper beard. Heat oven to 100 degrees. Beat the egg whites and, stirring constantly, slowly add the sugar.
Sift sugar with starch powder above and incorporate below above. Put the meringue in a sleeve pastry bag with a round tip and form with it 12 curved in the shape of banana on the pan bars.
Dry the meringues in the oven overnight at half height. Keep something open the oven door using a ladle. Remove meringues from the Pan and peel the paper. Leave to cool. Assemble the cream together with sugar and add the sieved powder cocoa.
By means of a hose pastry bag with star-shaped nozzle, cover with cream of cocoa meringues.
Melt chocolate bath bath. Peel and split the bananas lengthwise, put on the cream and cover with chocolate cream. Spread on this crunchy while still be tender.
Recipes easy to https://recetasdecocinafaciles.NET /