Chokladbiskvier (Swedish Chocolate Meringue Cookies)

Ingredients

• egg whites (3 )
• white sugar (1 cup)
• blanched slivered almonds, finely ground (1 cup)
• bread crumbs (0.75 cup)
• confectioners' sugar (1.5 cups)
• unsweetened cocoa powder (0.25 cup)
• unsalted butter (1 cup)
• vanilla extract (2 teaspoons)
• salt (1 pinch)
• semisweet chocolate chunks (5 ounces)
• unsalted butter (6 tablespoons)

Instructions

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.
2. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
3. Stir confectioners' sugar and cocoa powder together in a small bowl.
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.
5. Scoop meringue batter onto baking sheets in 2-tablespoon portions.
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.
7. Flip each meringue cookie over; frost with 1 to 2 tablespoons of the butter mixture. Arrange on a flat plate or baking sheet.
8. Freeze meringue cookies until firm, 30 to 45 minutes.
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. Dip each cookie into the glaze, frosted-side down, until completely coated. Refrigerate or freeze until set.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 185
• fat: 12 g
• sats: 6 g
• carbs: 19 g
• fibre: 1 g
• protein: 2 g
• salt: 0.032 g