Chokladbiskvier (Swedish Chocolate Meringue Cookies)

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.

• Preparation Time: 30 mins
• Cooking Time: 12 mins
• Total Time: 42 mins
• Calories: 185 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

Step 2

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.

Step 3

Stir confectioners' sugar and cocoa powder together in a small bowl.

Step 4

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.

Step 5

Scoop meringue batter onto baking sheets in 2-tablespoon portions.

Step 6

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.

Step 7

Flip each meringue cookie over; frost with 1 to 2 tablespoons of the butter mixture. Arrange on a flat plate or baking sheet.

Step 8

Freeze meringue cookies until firm, 30 to 45 minutes.

Step 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.

Step 10

Dip each cookie into the glaze, frosted-side down, until completely coated. Refrigerate or freeze until set.