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Schoggi-S - Swiss classic

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Schoggi-S - meringue dream like from the bakery

Schoggi-S is a favourite everywhere in Switzerland. The delicious chocolate-flavoured meringue brings back childhood memories for us all. But even though it looks simple and easy, this biscuit is not as easy to make as many people think. To help you make your perfect chocolate S at home, we have the perfect instructions for you. Many people might think that this is a simple meringue mixture, something that I have been making at home for decades. But no, you really have to pay close attention to the temperature, otherwise the consistency of the Schoggi S won't be right. We will explain step by step how to make this delicious biscuit. So what are you waiting for? Get into the kitchen and bake your Swiss classic.

As always, you'll find the recipe to download at the end of the article.

Most important key data

Quantity: 20 pieces

Baking time: approx. 10 minutes

Difficulty level: Medium

Shelf life: 3 days

Meringue mass

Protein powder | pasteurised16 g
Water | cold, part 184 g
Granulated sugar | part 130 g
Water | part 290 g
Granulated sugar | part 2230 g
Couverture | Dark 65 %130 g

Making the chocolate mass

Preheat the oven to 170 ºC fan.

Mix the egg white powder with the water (part 1) and stir well with a whisk. Leave to stand for approx. 20 minutes, stirring 2-3 times during this time so that it is clump-free at the end. Place the mixed egg whites together with the granulated sugar (part 1) in a food processor and beat the mixture until stiff. We recommend using our pasteurised egg white powder, as you won't have any egg yolks to use and the powder can also be whipped more firmly. If you don't want to use powder or don't have any at hand, you can also use 100 g of fresh egg white (approx. 3 eggs). In the meantime, boil the water with the sugar (part 2) to 120 ºC. It is best to use a sugar thermometer for this. It is important that the syrup always waits for the egg white! If the egg whites are not yet completely stiff and still need approx. 1 minute, remove the syrup from the heat and leave it for a short time. However, if the egg white needs even longer, add another small sip of water to the syrup so that it cools down a little and can boil again.

If the egg whites are really firm, as shown in the photo, then you can continue. The egg whites must be really firm and should stick to the whisk. Now set the machine to a low setting and slowly pour in the syrup in a thin stream. Once you have completely poured in the syrup, you need to continue beating the mixture for another three to four minutes to cool it down. During this time, you can melt the couverture over a bain-marie. It should not be much warmer than 40 ºC. Incidentally, we have used Maracaibo couverture (65%) from Felchlin here, as it has a nice strong chocolate flavour.

Once the mixture has cooled down a little, you can now switch the machine back to a low setting and briefly stir in the liquid couverture. Finally, fold the couverture into the egg white mixture using a rubber scraper until a homogeneous meringue is formed. Pour the chocolate meringue mixture into a piping bag with a 12 mm star nozzle and pipe beautiful "S" shapes onto a baking tray lined with baking paper. About 10 meringues will fit on one tray.

Bake the chocolate S for approx. 10 minutes at 170 ºC fan oven.

Storage & shelf life

The chocolate S should be packed airtight and ideally eaten within the first three days. Then the chocolate S is still nice and soft and fluffy on the inside. You can keep the chocolate meringue for longer, but it will become drier and harder over time, like a classic meringue.

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Posted in: Sweet recipes, Cakes and pastries, Chocolate specialities, Sweet pastry

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