Whisk the softened butter. butter and sugar until white. Not stop whisking, pour in half of the whipped eggs and vanilla extract. Jamie Oliver's recipe, I have supplemented and amended.

Stir in the flour and cocoa. Stir until smooth. Should get a soft dough. Divide of several parts, wrap in foil and store in the cold for an hour, the dough has become denser.

Roll the chilled dough to a thickness of about 5 mm and cut out circles with a diameter of 5 cm, to shift on the baking sheet and bake for 10 minutes.

For the meringue Section 2 egg whites and yolks on. Remove proteins in the cold. In a thick-walled pan cook the sugar syrup from the water, sugar and lemon juice to a solid ball - a drop of syrup dropped into ice water to become solid. In parallel, start whisking whisk attachment proteins with a pinch of salt until stiff peaks. Pour in a thin stream to proteins sugar syrup and beat for 10 more minutes until the meringue is cool.

The finished meringue should be firm, elastic and good to keep the shape. Fill a pastry bag with her round head.

Transplant meringue on chocolate chip cookies-blank, clean in the cold for half an hour.

Melt the chocolate over low heat with a tablespoon of vegetable oil and dip into it every cake.