Chokladbiskvier (Swedish Chocolate Meringue Cookies)

Share on facebook
Share on twitter
Share on pinterest
Share on telegram
Share on whatsapp
Share on email

Chokladbiskvier (Swedish Chocolate Meringue Cookies)

These look delicate and delicious! If you make them, please come back here and comment on how they turned out!
Prep Time30 mins
Cook Time12 mins
Additional55 mins
Course: Dessert
Keyword: cookies, meringue
Calories: 185kcal


  • 3 egg whites
  • 1 c granulated sugar
  • 1 c blanched slivered almonds (finely ground)
  • ¾ c bread crumbs


  • 1 ½ c powdered sugar
  • ¼ c unsweetened cocoa powder
  • 1 c unsalted butter (at room temperature)
  • 2 tsp vanilla extract
  • 1 pinch salt


  • 5 oz semisweet chocolate chunks
  • 6 tbsp unsalted butter (or more as needed)


  • 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.

Leave a Reply

Your email address will not be published.

Recipe Rating

Love Bunker Baking?

share with the world

Share on facebook
Share on pinterest
Share on twitter
Share on email