Ingredients Jump to Instructions ↓

  1. 3 cups 594g / 20oz Egg whites (large)

  2. 14 tablespoons 210ml Sugar (measure a cup of sugar, then remove 2 Level tablespoons)

  3. 2 oz 56g Unsweetened chocolate - melted, cooled

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Line 2 cookie sheets or jelly-roll pans 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 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. This recipe yields 36 two-inch S's.


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