1. Preheat your oven to 300°F (150°C) to get started.

2. Line a baking sheet with parchment paper, ready for the meringues.

3. In a medium-sized bowl, whip the egg whites and 1/2 cup (100g) of the sugar until stiff peaks form.

4. In a separate bowl, combine the remaining 1/2 cup (100g) of sugar and the cocoa powder.

5. Fold the cocoa mixture into the egg whites until well combined and a smooth consistency is achieved.

6. Spoon the meringue mixture into a piping bag fitted with a large round tip, ready to be piped onto the baking sheet.

7. Pipe small, round shapes onto the prepared baking sheet, leaving some space between each meringue.

8. Place the baking sheet in the oven and bake for 45 minutes, or until the meringues are firm and lightly browned.

9. Allow them to cool completely on the baking sheet, which should take about an hour.

10. To assemble the meringue bites, whip the heavy whipping cream (around 250ml or 1 cup) and vanilla sugar (about 2 tablespoons or 30g) until stiff peaks form.

11. Split the meringues in half horizontally using a serrated knife, being careful not to apply too much pressure.

12. Spoon a dollop of whipped cream onto the bottom half of each meringue, then top with the other half, creating a small sandwich.

13. Just before serving, garnish each meringue bite with a few pieces of fresh fruit, adding a pop of color and a burst of flavor.