Chokladbiskvier (Swedish Chocolate Meringue Cookies

Name: Chokladbiskvier (Swedish Chocolate Meringue Cookies)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 egg whites; 1 cup white sugar; 1 cup blanched slivered almonds, finely ground; 3/4 cup bread crumbs; Buttercream:; 1 1/2 cups confectioners' sugar; 1/4 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

Servings: persons

3 egg whites
1 cup white sugar
1 cup blanched slivered almonds, finely ground
3/4 cup bread crumbs
Buttercream:
1 1/2 cups confectioners' sugar
1/4 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

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.

1568

kcal

Calories

100

Fat

159

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 egg whites, 1 cup white sugar, 1 cup blanched slivered almonds, finely ground, 3/4 cup bread crumbs, and more.

Yes, Chokladbiskvier (Swedish Chocolate Meringue Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chokladbiskvier (Swedish Chocolate Meringue Cookies)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions