For the stracciatella meringue, beat the egg whites until they begin to take on a firm shape. Then add the salt and sugar and continue beating.
Stir in the chocolate shavings with a spoon. Pour the mixture into a piping bag and pipe small towers onto a baking tray lined with baking paper. Preheat the oven to 100° and let the stracciatella meringue dry in the oven for about 2 hours.
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