Dutch Bokkenpootjes - Goat's Feet
Description
These delicious almond meringue cookies are piped into logs and baked, then sandwiched with buttercream and dipped in melted chocolate.
Ingredients
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8 egg whites
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1 3/4 cups white sugar
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5 1/4 cups almond meal
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1 teaspoon ground cinnamon
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zest from 1 lemon
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1 teaspoon vanilla extract
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3 1/2 tablespoons butter
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1 1/4 cups confectioners' sugar, sifted
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1/4 teaspoon vanilla extract
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4 ounces bittersweet chocolate, chopped
Directions
1
Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in the almond meal, cinnamon, lemon zest, and vanilla.
2
Line a baking sheet with parchment paper. Transfer the meringue to a piping bag with a large plain tip (or a gallon-sized plastic zipper bag with the corner snipped off). Pipe the meringue into ladyfingers about 3 inches long. Set the pan aside and let the meringues dry at room temperature for 2 hours.
3
Preheat an oven to 320 degrees F (160 degrees C).
4
Bake the cookies on the middle oven rack until dried but not yet brown, 15 to 20 minutes. Allow them to cool completely.
5
Make the filling by creaming the butter and confectioners' sugar until smooth. Stir in the vanilla. Meanwhile, melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
6
To assemble the cookies, spread buttercream on the back of a cookie, sandwich it together with another cookie, and dip both ends in the melted chocolate. Let the dipped cookies dry on waxed paper or parchment.