Chokladbiskvier (Swedish Chocolate Meringue Cookies)
Description
This chokladviskvier (Swedish chocolate meringue cookies) recipe is a delicate almond meringue base with chocolate frosting and dark chocolate glaze.
Ingredients
•
3 egg whites
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1 cup white sugar
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1 cup blanched slivered almonds, finely ground
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3/4 cup bread crumbs
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1 1/2 cups confectioners' sugar
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1/4 cup unsweetened cocoa powder
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1 cup unsalted butter, at room temperature
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2 teaspoons vanilla extract
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1 pinch salt, or to taste
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5 ounces semisweet chocolate chunks
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6 tablespoons unsalted butter, or more as needed
Directions
1
Beat egg whites in a bowl until medium peaks form. Sprinkle in white sugar with the mixer running; beat until well combined. Fold in ground almonds and bread crumbs until well combined. Let cookie batter rest for 10 to 15 minutes.
2
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
3
Stir confectioners' sugar and cocoa powder together in a bowl.
4
Beat 1 cup butter in another bowl until fluffy. Add confectioners' sugar-cocoa mixture in 2 to 3 additions, mixing thoroughly after each addition. Beat in vanilla extract and salt until combined.
5
Scoop meringue batter onto baking sheets in 2-tablespoon portions.
6
Bake in the preheated oven until firm but not brown, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer cookies to a rack to cool completely, about 10 minutes.
7
Flip each meringue cookie over; frost with 1 to 2 tablespoons of buttercream mixture. Arrange on a plate or baking sheet.
8
Freeze cookies until firm, 30 to 45 minutes.
9
Combine semisweet chocolate and 6 tablespoons butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until glaze is smooth.
10
Dip each cookie into glaze, frosted-side down, until coated. Refrigerate or freeze until set.