Meringues: Preheat the oven to 90 ° C. Beat the egg whites to foam with the granulated sugar, until you no longer feel sugar grains when you rub a little meringue between fingers. Add the flower sugar, beat up for a few minutes until a shiny, sturdy mass and pour them into a piping bag with smooth nozzle. Cover an oven plate with baking paper and spray thick 7 cm diameter meringues. Let them dry in the oven for 2 hours. Put the oven out let the meringues cool in the oven.
Beat the cream stiff with the instigation coffee and slate flower sugar. Put the Meringues 2 per 2 together with the flat side out. Place a 3 cm high rosette whipped cream on top, but leave the edges free. Leave 1 U in the freezer on stiffs and put the rest of the whipped cream in the fridge.
Break the 3 types of Easter eggs into small pieces and keep the 3 species separate. Brush each merveilleux all around with whipped cream and stick them through the chocolate pieces: 2 in the white chocolate, 2 in the milk chocolate and 2 in the dark chocolate. Cover the top with whipped cream and chocolate pieces. Keep in the fridge.
Mix ½ tbsp cocoa and ½ tbsp of flower sugar and sprinkle the milk chocolate pastries. Sprinkle the pure chocolate pastries with cocoa and the white chocolate bocks with flower sugar. Finish with flowers and serve.
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