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.
Provided by sonjagroset
Categories World Cuisine Recipes European Scandinavian
Time 1h37m
Yield 30
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 184.7 calories, Carbohydrate 18.7 g, Cholesterol 22.4 mg, Fat 12 g, Fiber 1 g, Protein 2 g, SaturatedFat 6.4 g, Sodium 32.3 mg, Sugar 15.5 g
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Shikoli Edu
[email protected]These cookies were a bit too sweet for my taste, but they were still very good.
Zariah Box
[email protected]These cookies were delicious! I will definitely be making them again.
roro army
[email protected]I would not recommend this recipe. The cookies were very bland and tasteless.
Victoria Bukowy
[email protected]These cookies were okay. They weren't as good as I was hoping, but they weren't bad either.
EGGY
[email protected]Not a fan of these cookies. The meringue was too sweet and the cookie base was too dry.
Shanietha Gatlin
[email protected]These cookies were a bit difficult to make, but they were worth the effort. They're very rich and decadent.
Immy Morrison
[email protected]I've made these cookies several times now and they're always a hit! They're the perfect balance of chewy and crispy.
Vicky Trayvilla
[email protected]These cookies were so easy to make and they turned out perfectly! I used dark chocolate instead of milk chocolate and they were still delicious.
Madison Sass
[email protected]The cookies were a bit too sweet for my taste, but I still enjoyed them. The meringue was very well-made and the cookie base was nice and crispy.
Zaheen Alam
[email protected]These cookies are heavenly! The chocolate meringue is light and fluffy, and the cookie base is perfectly crisp. I will definitely be making these again soon.