175 g sugar
62 g water
75 g egg whites
37 g sugar
112 g couverture, finely chopped
Draw 2 times 2 lines of approx. 10 cm distance each lengthwise on a baking paper with a distance of 3 cm. (This template makes piping so much easier. Thank me later 😉)
Beat egg whites with sugar until soft peaks.
Meanwhile cook sugar syrup to 120 degrees.
Slowly pour in your hot syrup. Make sure the syrup doesn’t touch the Whisk. It’ll crystalize and gets hard. You can’t use the meringue if this happens!
Beat until stiff peaks.
Add your couverture into your warm meringue and fold chocolate in just until the chocolate is covered with the warm meringue. Wait for about 5 minutes until the chocolate melted.
Now gently fold your mixture until it’s well combined. Fold it as little as possible.
Pour the chocolate meringue into a piping bag with a star tip and pipe “S” shape.
Bake at 165 degrees with a slightly opened oven door for about 15 minutes. (You can use a wooden spoon for that.)
Let them cool.