Swiss Chocolate Meringue ‘S’ Cookies

These sweet meringue cookies are found in every bakery in Switzerland. With only 4 ingredients, they’re easy to prepare and really delicious.

4 egg whites
1 1⁄4 c granulated sugar
1/4 t cream of tartar, or a pinch of salt
1⁄2 t vanilla bean paste or extract
5 oz bittersweet chocolate, melted and cooled slightly

Line 2 sheet pans with parchment paper and set aside.

For the Swiss meringue, place 3” of water in a medium saucepan over medium heat and bring to a simmer. Add egg whites, cream of tartar or salt, and sugar to the bowl of a stand mixer. Fit the bowl over simmering water and make sure the bottom of the bowl doesn't touch the water. Whisk thoroughly and continuously until sugar has melted and the whites are hot to the touch, about 5 minutes and 130 degrees. Remove bowl from saucepan to the mixer and whip on high (with whisk attachment) until the meringue is thick and stiff and the bowl is cool to the touch, about 6 minutes. Add vanilla and whisk in briefly.

Use a spatula to fold the melted chocolate into the meringue. Try not to mix too much, a few white streaks are ok.

Fill a pastry bag fitted with a 1⁄2-inch open star tip (Ateco 824) and pipe meringue onto the prepared sheet pans in an ‘S’ shape. I like mine about 3” long, but you can go larger or smaller.

Once all cookies are piped, let them rest on sheet pans for an hour or two to dry the meringue. They will hold their shape better and create a foot like macaron cookies when baked.

Preheat oven to 350 degrees.

Bake cookies for about 8-10 minutes, depending on size, so that the exterior looks matte. They’ll still be a little moist inside. Cool completely. Store in an airtight container.