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.
Ingredients
Glaze
- 5 ounces semisweet chocolate chunks
- 6 tablespoons unsalted butter, or more as needed
- 3 egg whites
- 1 cup white sugar
- 1 cup blanched slivered almonds, finely ground
- ¾ cup bread crumbs
Buttercream
- 1 ½ cups confectioners' sugar
- ¼ cup unsweetened cocoa powder
- 1 cup unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 1 pinch salt, or to taste
Directions
Step 1
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.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Step 3
Stir confectioners' sugar and cocoa powder together in a small bowl.
Step 4
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.
Step 5
Scoop meringue batter onto baking sheets in 2-tablespoon portions.
Step 6
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.
Step 7
Flip each meringue cookie over; frost with 1 to 2 tablespoons of the butter mixture. Arrange on a flat plate or baking sheet.
Step 8
Freeze meringue cookies until firm, 30 to 45 minutes.
Step 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.
Step 10
Dip each cookie into the glaze, frosted-side down, until completely coated. Refrigerate or freeze until set.
Cook’s Note:
A small sorbet scoop works great for portioning meringue batter.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 30 | |
Calories 185 | |
% Daily Value * | |
Total Fat12g | 15% |
Saturated Fat6g | 32% |
Cholesterol22mg | 7% |
Sodium32mg | 1% |
Total Carbohydrate19g | 7% |
Dietary Fiber1g | 4% |
Total Sugars16g | |
Protein2g | |
Calcium18mg | 1% |
Iron1mg | 3% |
Potassium48mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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