Swedish Bombs (From the Oven)

For the Swedish bombs from the oven, beat the egg whites with 6 tablespoons of water, half of the powdered sugar and the cocoa powder in a bain-marie until semi-stiff. Gradually add the remaining sugar with a spoon and continue beating until the mixture has reached an almost firm consistency. Pour the egg white mixture into a piping bag fitted with a smooth nozzle.

Line a baking tray with baking paper. Place the wafers or wafers on it with a little distance between them. Now use the piping bag to place a dome on each wafer. Bake in the preheated oven at 160 °C for approx. 10 minutes. Allow to cool.

For the chocolate glaze, boil sugar and 60 ml water together, the sugar should dissolve completely. Allow to cool slightly. Melt the chocolate with the fat in a water bath (do not let it boil!). Add the sugar solution by the spoonful, stirring constantly, the glaze should have a thick, smooth consistency. Allow to cool slightly, when ready to use the chocolate glaze should only be warm.

Pour the glaze over the egg white domes. Sprinkle half of the Swedish bombs with coconut. Refrigerate.

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