Chokladbiskvier (Swedish Chocolate Meringue Cookies)

Ingredients

• 3 large egg whites
• 1 cup white sugar
• 1 cup blanched slivered almonds , finely ground
• 0.75 cups bread crumbs

Instructions

1. 1

   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.

2. 2

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

3. 3

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

4. 4

   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.

5. 5

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

6. 6

   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.

7. 7

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

8. 8

   Freeze cookies until firm, 30 to 45 minutes.

9. 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.

10. 10

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