Chocolate Meringue ‘S’ Biscuits

Preparation info
  • Makes about


    biscuits, depending on the size you pipe them
    • Difficulty


Appears in
Bake!: Essential Techniques for Perfect Baking

By Nick Malgieri

Published 2010

  • About

These are a mainstay of almost every pastry shop in Switzerland. They are a sweet biscuit, as anything meringue-based tends to be. In the past I always used unsweetened chocolate to make them, but I once accidentally substituted some premium dark chocolate and the biscuits were already in the oven before I realized my mistake. Though still sweet (the sugar in the chocolate didn’t really make them appreciably sweeter), they had a much more complex flavour because of the superior quality of t