For best results, use a kitchen scale to measure your ingredients accurately. Make sure the butter is at room temperature for the buttercream to achieve the right consistency. If the chocolate glaze becomes too thick, add a teaspoon of butter and microwave for another 10 seconds until smooth. Store the finished cookies in an airtight container in the refrigerator or freezer to maintain their freshness. Feel free to experiment with different types of chocolate for the glaze, such as milk chocolate or white chocolate.
Chokladbiskvier (Swedish Chocolate Meringue Cookies)
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PREP TIME30 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 35 mins
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SERVING30 People
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VIEWS6
Embark on a culinary journey to Sweden with these exquisite Chokladbiskvier! These delightful cookies feature a delicate almond meringue base, a rich chocolate buttercream filling, and a decadent dark chocolate glaze. Though they require some patience, the heavenly taste is well worth the effort. Prepare to be enchanted by this classic Swedish treat!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol22 mg
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Fiber1 g
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Protein2 g
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Saturated Fat6 g
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Sodium32 mg
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Sugar16 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
7 mins
In a mixing bowl, beat egg whites until medium peaks form. Gradually sprinkle in white sugar while the mixer is running, and continue to beat until well combined. (5 minutes)
02
Step
15 mins
Gently fold in the ground almonds and bread crumbs until everything is evenly incorporated. Allow the batter to rest for 10 to 15 minutes. (10 minutes)
03
Step
0 mins
Preheat your oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper to prevent sticking. (5 minutes)
04
Step
0 mins
In a separate bowl, whisk together the confectioners' sugar and cocoa powder until well combined. This ensures a smooth buttercream. (3 minutes)
05
Step
5 mins
In another bowl, beat 1 cup of unsalted butter until it becomes light and fluffy. Gradually add the confectioners' sugar-cocoa mixture in 2 to 3 additions, mixing thoroughly after each addition. Incorporate the vanilla extract and a pinch of salt until the buttercream is smooth and creamy. (10 minutes)
06
Step
7 mins
Scoop the meringue batter onto the prepared baking sheets in 2-tablespoon portions, leaving some space between each cookie. (10 minutes)
07
Step
12 mins
Bake in the preheated oven until the meringue bases are firm but not browned, approximately 10 to 12 minutes. Allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. (27 minutes)
08
Step
15 mins
Once the meringue cookies are completely cool, flip each one over and frost the flat side with 1 to 2 tablespoons of the prepared chocolate buttercream. Arrange the frosted cookies on a plate or baking sheet. (15 minutes)
09
Step
15 mins
Place the frosted cookies in the freezer until the buttercream is firm, about 30 to 45 minutes. This will make the dipping process easier. (40 minutes)
10
Step
45 mins
In a microwave-safe bowl, combine the semisweet chocolate chunks and 6 tablespoons of unsalted butter. Microwave in 30-second intervals, stirring after each interval, until the glaze is smooth and glossy. (5 minutes)
11
Step
3 mins
Dip each frozen cookie into the melted chocolate glaze, frosted-side down, until fully coated. Return the dipped cookies to a baking sheet lined with parchment paper. (15 minutes)
12
Step
15 mins
Refrigerate or freeze the glazed cookies until the chocolate is completely set, about 30 minutes. Enjoy these delightful Swedish treats! (30 minutes)
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