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 Ss about 10 to 12 minutes, until crisp on the outside, but still somewhat soft within.

This recipe yields 36 two-inch Ss.

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