Recipes Cuisine European Scandinavian Chokladbiskvier (Swedish Chocolate Meringue Cookies) 4.5 (2) 2 Reviews 2 Photos My Swedish mother's cookie 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. Submitted by sonjagroset Updated on November 3, 2024 Save Rate Print Share Close Add Photo Prep Time: 30 mins Cook Time: 10 mins Additional Time: 55 mins Total Time: 1 hr 35 mins Servings: 30 Yield: 30 cookies Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 30 servings 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 Glaze: 5 ounces semisweet chocolate chunks 6 tablespoons unsalted butter, or more as needed Directions 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. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Stir confectioners' sugar and cocoa powder together in a small bowl. 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. Scoop meringue batter onto baking sheets in 2-tablespoon portions. 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. Flip each meringue cookie over; frost with 1 to 2 tablespoons of the butter mixture. Arrange on a flat plate or baking sheet. Freeze meringue cookies until firm, 30 to 45 minutes. 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. Dip each cookie into the glaze, frosted-side down, until completely coated. Refrigerate or freeze until set. Recipe Tip A small sorbet scoop works great for portioning meringue batter. I Made It Print Nutrition Facts (per serving) 185 Calories 12g Fat 19g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 30 Calories 185 % Daily Value * Total Fat 12g 15% Saturated Fat 6g 32% Cholesterol 22mg 7% Sodium 32mg 1% Total Carbohydrate 19g 7% Dietary Fiber 1g 4% Total Sugars 16g Protein 2g 4% Calcium 18mg 1% Iron 1mg 3% Potassium 48mg 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.