Delicious traditional Dutch almond meringue cookies filled with butter icing and dipped in chocolate.
Original recipe makes 2 dozen cookies
Almond Meringue Cookies:
8 egg whites
1 3/4 cups white sugar
5 1/4 cups almond meal
1 teaspoon ground cinnamon
zest from 1 lemon
1 teaspoon vanilla extract
3 1/2 tablespoons butter
1 1/4 cups confectioners’ sugar, sifted
1/4 teaspoon vanilla extract
4 ounces bittersweet chocolate, chopped
2 hrs 25 mins
- Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in the almond meal, cinnamon, lemon zest, and vanilla.
- Line a baking sheet with parchment paper. Transfer the meringue to a piping bag with a large plain tip (or a gallon-sized plastic zipper bag with the corner snipped off). Pipe the meringue into ladyfingers about 3 inches long. Set the pan aside and let the meringues dry at room temperature for 2 hours.
- Preheat an oven to 320 degrees F (160 degrees C).
- Bake the cookies on the middle oven rack until dried but not yet brown, 15 to 20 minutes. Allow them to cool completely.
- Make the filling by creaming the butter and confectioners’ sugar until smooth. Stir in the vanilla. Meanwhile, melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
- To assemble the cookies, spread buttercream on the back of a cookie, sandwich it together with another cookie, and dip both ends in the melted chocolate. Let the dipped cookies dry on waxed paper or parchment.
Calories: 452 kcal
Carbohydrates: 63.2 g
Cholesterol: 9 mg
Fat: 14.9 g
Fiber: 0.2 g
Protein: 22.5 g
Sodium: 67 mg