This chokladviskvier (Swedish chocolate meringue cookies) recipe is a delicate almond meringue base with chocolate frosting and dark chocolate glaze.
Preparation Time
30 mins
Cooking Time
10 mins
Total Time
40 mins
Calories
185 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Step 2
Scoop meringue batter onto baking sheets in 2-tablespoon portions.
Step 3
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.
Step 4
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.
Step 5
Stir confectioners' sugar and cocoa powder together in a bowl.
Step 6
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.
Step 7
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.
Step 8
Flip each meringue cookie over; frost with 1 to 2 tablespoons of buttercream mixture. Arrange on a plate or baking sheet.
Step 9
Freeze cookies until firm, 30 to 45 minutes.
Step 10
Dip each cookie into glaze, frosted-side down, until coated. Refrigerate or freeze until set.
