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It's a versatile, if somewhat simple sweet. You can flavour the meringue, can add jam to the wafer and colour the chocolate coating as well as playing around with the shape. However, I'm going to merge this page with a more general meringue page in the future, because they are a bit too childish, I think.
Base recipe
I use Oblatne wafers for the base. The less flavour, the better (unless you want to make it a part of the composition). Cut out to 2 cm ⌀.
Make an Italian meringue:
Bring 100 gr sugar and 25 gr water to between 118° to 121° C. Brush down the pan to prevent crystals or put a lid on. This takes only a few minutes.
When the sugar is at ~114°, beat 50 gr of egg whites into stiffs. (In copper, of course, if you have it.)
Pour into egg whites in a thin stream while whisking (avoid the whisk) and continue to beat on medium speed until warm and glossy (about 10').
Pipe out, chill and cover in fat glaze (150 gr couverture and 15 gr fat, coconut, for example). I find it easiest to just dip them in the glaze, all the other methods are quite wasteful.
With gelatine
The recipe above tastes very meringue-y and lacks the juiciness of a “true” Schaumkuss:
80 gr sugar, 30 gr water, 40 gr glucose syrup for the syrup. Again, to 118°C.
2 egg whites, beaten
2 sheets of gelatine: hydrate in cold water, then melt in bain marie. Mix 3 Tsbp. of meringue into it, then mix the mix into the rest of the meringue.
Ideas