Heat oven to 130°C.

Beat the egg whites with the sugar for about ten minutes, until they are shiny, firm and compact.

Sift the icing sugar and fold it slowly into the egg whites with a spatula.

Cover two baking sheets with parchment paper, then with a pastry bag make small meringues, big more or less large as a walnut.

Bake for about 45 minutes until they are dry, then leave to cool in the ajar oven.

Melt the chocolate in a double boiler and dip half of the meringues quickly. Leave them to dry on a wire rack until the chocolate will be perfectly cold, then store all the meringues in a tin box or an airtight container.

Take out of the freezer the ice-cream.

When ready to serve pair the meringues two by two, one with and one without chocolate, with a teaspoon of yogurt ice cream and serve immediately.