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.

Nutrition per serving