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It's a versatile, if somewhat simple sweet. You can flavour the meringue, can add jam to the wafer and colour the chocolate coating as well as playing around with the shape.
Base recipe
I use Oblatne wafers for the base. The less flavour, the better (unless you want to make it a part of the composition). Cut out to 2 cm ⌀.
Beat 50 gr egg whites to stiffs. Do this only when everything is ready to go so that they are stiff right around the time the syrup is at the right temperature.
Make an Italian meringue: Bring 260 gr sugar and 60 gr water to 118° C. This takes only a few minutes. Pour into egg whites and continue to beat for 10'.
Pipe out, chill and cover in fat glaze (150 gr couverture and 15 gr fat, coconut, for example). I find it easiest to just dip them in the glaze, all the other methods are quite wasteful.