This chokladviskvier (Swedish chocolate meringue cookie) recipe belongs to my Swedish mother. Although not easy, the results are worth it. A delicate almond meringue base layer is topped with chocolate buttercream and glazed with dark chocolate.
Ingredients
- 3 large egg whites
- 1 cup white sugar
- 1 cup blanched slivered almonds , finely ground
- 0.75 cups bread crumbs
Instructions
-
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.
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2
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
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3
Stir confectioners' sugar and cocoa powder together in a bowl.
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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.
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5
Scoop meringue batter onto baking sheets in 2-tablespoon portions.
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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.
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7
Flip each meringue cookie over; frost with 1 to 2 tablespoons of buttercream mixture. Arrange on a plate or baking sheet.
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8
Freeze cookies until firm, 30 to 45 minutes.
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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.
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10
Dip each cookie into glaze, frosted-side down, until coated. Refrigerate or freeze until set.
Nutrition Facts
Per serving
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