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How to Make Chokladbiskvier (Swedish Chocolate Meringue Cookies) - A Step-by-Step Guide

Chokladbiskvier, or Swedish Chocolate Meringue Cookies, are a delightful and indulgent treat that is perfect for any occasion. These delicate and rich cookies are a staple in Swedish baking and are enjoyed by people of all ages.

Chokladbiskvier are made with a combination of crunchy almond meringue and smooth chocolate filling, creating a perfect balance of textures and flavors. The meringue is light and airy, while the chocolate filling is rich and decadent, making these cookies a real t...

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Ingredients

  • 3 egg whites
  • 1 cup white sugar
  • 1 cup blanched slivered almonds, finely ground
  • ¾ cup bread crumbs
  • 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
  • 5 ounces semisweet chocolate chunks
  • 6 tablespoons unsalted butter, or more as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 12 mins
  • Additional Time: 55 mins
  • Total Time: 1 hr 37 mins
  • Servings: 30
  • Yield: 30 cookies

  • 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.

    • Nutrition

    185 cal.

    • Total Fat: 12g
    • Saturated Fat: 6g
    • Cholesterol: 22mg
    • Sodium: 32mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 1g
    • Total Sugars: 16g
    • Protein: 2g
    • Calcium: 18mg
    • Iron: 1mg
    • Potassium: 48mg

    Categories

    Swe recipes
    Chocolate recipes
    Meringue recipes
    Cookie recipes