For meringue sticks with chocolate, whip egg whites with a pinch of salt and a few drops of lemon juice. Gradually add sugar, stirring constantly, and continue to stir until a firm, glossy cream is formed.
Fill the mixture into a piping bag and pipe sticks onto a baking tray lined with baking paper. Let dry in the preheated oven at 90 degrees for about 2 hours. Open the oven door frequently. Leave to dry overnight in the switched-off oven.
Melt the chocolate coating over a hot water bath, dip the meringue sticks in it and place on baking paper. Leave to set in the refrigerator. Store the meringue sticks with chocolate in an airtight container in a dry place.