The day before, beat the egg whites, lemon juice and 1 pinch of salt until stiff with the whisk of the mixer, adding sugar at the end. Keep beating until the sugar has dissolved and the mixture is shiny.
Sift the starch on top and stir in.
Preheat oven (electric cooker: 125 °C/circulating air: 100 °C/gas: see manufacturer). Divide the egg whites into three. Pour one third into a disposable piping bag, chill. Sieve the cocoa onto the 2nd third of the beaten egg white, stir in, fill into a disposable piping bag and chill.
Colour the last third of the beaten egg whites light pink with 1sp. of food colouring, fill into a disposable piping bag and chill.
Line two baking trays with baking paper. Spray a total of approx. 60 tuffs onto the trays. Bake in the hot oven for approx. 45 minutes (with top and bottom heat, rearrange trays after half the baking time).
Reduce oven temperature (electric oven: 100 °C/circulating air: 75 °C/gas: see manufacturer) and continue baking for approx. 1 hour (if necessary, restack the sheets again, see above). Switch off oven. Let the tuffs cool down with the oven door slightly open, preferably overnight.
The next day, chop the chocolate coating coarsely and melt in a hot water bath. Carefully dip the underside of the meringue cone into the couverture, place on baking paper and allow to dry.