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Chokladbiskvier (Swedish Chocolate Meringue Cookies)
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Prep Time:
30 minutes
30 minutes
Cook Time:
12 minutes
12 minutes
Total Time:
97 minutes
97 minutes
Swedish almond meringue cookie with chocolate buttercream and dark chocolate glaze.
Ingredients:
- 3 egg whites
- 1 cup blanched slivered almonds, finely ground
- 0.75 cup bread crumbs
- 1.5 cups confectioners' sugar
- 0.25 cup unsweetened cocoa powder
- 1 cup unsalted butter, at room temperature
- 1 pinch salt, or to taste
- 5 ounces semisweet chocolate chunks
- 6 tablespoons unsalted butter, or more as needed
Instructions:
- In a glass, metal, or ceramic bowl, whip egg whites until they form medium peaks. Gradually add white sugar while mixing, continue beating until well incorporated. Gently fold in ground almonds and bread crumbs until evenly mixed. Allow the meringue batter to rest for 10 to 15 minutes.
- Preheat your oven to 350°F (175°C) and prepare 2 baking sheets with parchment paper.
- Combine the confectioners' sugar and cocoa powder in a small bowl, stirring until well mixed.
- In a large bowl, cream 1 cup of butter until smooth. Gradually add the confectioners' sugar mixture in 2 to 3 batches, making sure to mix well after each addition. Incorporate vanilla extract and salt until fully combined.
- Use an ice cream scoop to place mounds of meringue batter, each measuring 2 tablespoons, onto baking sheets.
- Bake in the preheated oven for 10 to 12 minutes until firm but not browned. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a cooling rack to cool completely for about 10 minutes.
- Turn over each meringue cookie, spread with 1 to 2 tablespoons of the butter mixture, and place on a serving plate or baking sheet.
- Chill meringue cookies until solid, for 30 to 45 minutes.
- In a microwave-safe bowl, melt 6 tablespoons of butter with semisweet chocolate in 30-second intervals, stirring each time until you have a smooth glaze.
- Coat each cookie in the glaze with the frosted side down, ensuring it's completely covered. Chill in the refrigerator or freezer until the glaze sets.