Slightly whip the egg white, gradually pour in the powdered sugar and beat the egg white until stiff. Then stir in the starch. Mix the nuts and cinnamon and pull under the snow.
Using a piping bag with a perforated nozzle, squirt 100 small heaps (3 cm diameter) of the mixture onto baking sheets lined with baking paper. Bake in the preheated oven at 175 ° C for about 10 minutes. Let cool on a wire rack.
Melt the nougat in a warm water bath and use it to spread half of the meringues on the underside. Put the other half against it.
Crush the couverture and cake icing and melt in a warm water bath. Mix well together. Dip the biscuits halfway in, drain and let dry.
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