Put the egg whites in a bowl with 70 grams of sugar and a pinch of salt. Whip until stiff with an electric mixer.
Melt the sugar on the fire with little water until it reaches a temperature of 108/110 degrees. Add this sugar syrup to the egg whites always whipping, little by little.
Remove one-third of this compound and put the rest in an icing bag with a smooth nozzle. On a baking sheet covered with baking paper, form two disks of meringue sprinkle with icing sugar and bake them at 50°C for 3 hours.
Whip the cream and add the remaining meringue, the diced orange peel, and the chocolate drops. Once cooked, place a disc of meringue on a plate and then cover with the cream and put the second disk on top of it.
Place in the freezer for 6 hours.
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