Start by mixing powdered sugar and meringue powder (or egg white powder).
Mix until smooth.
Reserve a bit on the side.
Add black food colourant to the reserved icing.
Add white icing to a small plastic bag, twist and cut a minuscule hole.
Make white dots on a silicone mat or parchment paper.
Add the black icing with a woodstick (more precise).
Let them rest for at least 24 hours in a dry, cool place before taking them out.
Start by melting the white chocolate in a bain-marie.
Add to a small plastic bag, and let rest for 5 minutes.
Make the white dots when it gets thicker.
Melt a little bit of 85% dark chocolate in the MW. (45sec.)
Make the black dots with a wooden stick.
After 30 minutes in the refrigerator, take off the mat and reserve in the refrigerator.
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