Swiss Chocolate S Cookies
A Swiss classic, these chocolate meringue S's are fairly easy to prepare. The method in this recipe is simplified -- usually the egg whites are whipped and a hot sugar syrup poured over them -- a process I find unnecessarily complicated. The easier technique of heating the egg whites and sugar provides similar -- and excellent -- results. My thanks to Stephan Schiesser of the Confiserie Schiesser in Basel for this recipe.
Makes about thirty-six 2-inch S's
3 large egg whites
14 tablespoons sugar (measure a cup of sugar, then remove 2 level tablespoons)
3 ounces unsweetened chocolate, melted and cooled
Two cookie sheets or jelly roll pans lined with parchment
- Set racks in lower and upper thirds of oven and preheat to 300 degrees.
- Bring a pan of water to a boil and lower heat to a simmer. Combine egg whites and sugar in bowl of electric mixer and whip to combine. Place over pan of simmering water and use a wire whisk to stir gently and steadily, until egg white is hot and sugar is dissolved, about 4 or 5 minutes.
- Place meringue on mixer and whip at medium speed until risen in volume and substantially cooled, but not dry.
- Pour chocolate over meringue and fold it in with a rubber spatula.
- Transfer the meringue to a pastry bag fitted with a 1/2-inch tube (Ateco #806) and pipe S shapes, about 1 1/2 inches apart on the prepared pans. Bake the S's about 10 to 12 minutes, until crisp on the outside, but still somewhat soft within.
- Cool on pans and store in an air tight container.