| 1 | Grease several baking sheets; line with parchment or waxed paper. |
| 2 | Preheat oven to 275°F (135 c). |
| 3 | In a very clean grease-free bowl, beat egg whites until very stiff, but not dry. |
| 4 | Add ?tablespoon of the ?cup sugar; beat until sugar is incorporated and meringue is stiff and shiny. |
| 5 | Add remaining sugar, a little at a time, beating well after each addition. |
| 6 | Beat in vanilla. |
| 7 | Carefully fold in chopped marrons glaces. |
| 8 | Using two small teaspoons, spoon small oval shapes of mixture onto prepared baking sheets. |
| 9 | Lightly sprinkle remaining 2 teaspoons sugar over meringues. |
| 10 | Bake meringues 1-?hours or until crisp and dry on outside, but soft in the center; cool. |
| 11 | Sift hot chocolate mix lightly over each meringue. |
| 12 | Remove meringues from paper. |
