Name: Chokladbiskvier (Swedish Chocolate Meringue Cookies) recipe
Ingredients: 3 egg whites;1 cup white sugar;1 cup blanched slivered almonds, finely ground;¾ cup bread crumbs;1 ½ cups confectioners' sugar;¼ cup unsweetened cocoa powder;1 cup unsalted butter, at room temperature;2 teaspoons vanilla extract;1 pinch salt, or to taste;5 ounces semisweet chocolate chunks;6 tablespoons unsalted butter, or more as needed

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Ingredients

3 egg whites 1 cup white sugar 1 cup blanched slivered almonds, finely ground ¾ cup bread crumbs 1 ½ cups confectioners' sugar ¼ cup unsweetened cocoa powder 1 cup unsalted butter, at room temperature 2 teaspoons vanilla extract 1 pinch salt, or to taste 5 ounces semisweet chocolate chunks 6 tablespoons unsalted butter, or more as needed

Nutrition Info

184.7 calories carbohydrate: 18.7 g cholesterol: 22.4 mg fat: 12 g fiber: 1 g protein: 2 g saturatedFat: 6.4 g servingSize: - sodium: 32.3 mg sugar: 15.5 g transFat: : - unsaturatedFat: : -

Directions

Beat egg whites in a glass, metal, or ceramic bowl until medium peaks form. Sprinkle in white sugar with mixer running, beat until thoroughly combined. Fold in ground almonds and bread crumbs until evenly combined. Let meringue batter rest for 10 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Stir confectioners' sugar and cocoa powder together in a small bowl.
Beat 1 cup butter in a large bowl until smooth. Add confectioners' sugar mixture in 2 to 3 additions, mixing thoroughly after each addition. Beat in vanilla extract and salt until combined.
Scoop meringue batter onto baking sheets in 2-tablespoon portions.
Bake in the preheated oven until firm but not browned, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer cookies to a cooling rack to cool completely, about 10 minutes.
Flip each meringue cookie over, frost with 1 to 2 tablespoons of the butter mixture. Arrange on a flat plate or baking sheet.
Freeze meringue cookies until firm, 30 to 45 minutes.
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.
Dip each cookie into the glaze, frosted-side down, until completely coated. Refrigerate or freeze until set.

Recipe Yield

30 cookies

Recipe Note

My Swedish mother's recipe is not easy, but the results are worth the effort! A delicate, almond and meringue base layer is topped with chocolate buttercream, then glazed with dark chocolate. Store in the refrigerator or freezer.

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