Chokladbiskvier (Swedish Chocolate Meringue Cookies)

Ingredients

• 3 egg whites
• 1 cup white sugar
• 1 cup blanched slivered almonds, finely ground
• 0.75 cup bread crumbs
• 1.5 cups confectioners' sugar
• 0.25 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

Steps

1. Beat egg whites in a bowl until medium peaks form. Sprinkle in white sugar with the mixer running; beat until well combined. Fold in ground almonds and bread crumbs until well combined. Let cookie batter rest for 10 to 15 minutes.
2. Preheat the 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 bowl.
4. Beat 1 cup butter in another bowl until fluffy. Add confectioners' sugar-cocoa 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 brown, 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer cookies to a rack to cool completely, about 10 minutes.
7. Flip each meringue cookie over; frost with 1 to 2 tablespoons of buttercream mixture. Arrange on a plate or baking sheet.
8. Freeze 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 glaze, frosted-side down, until coated. Refrigerate or freeze until set.