Time
145 min
Serving
12 persons
Calories
452
Delicious traditional Dutch almond meringue cookies filled with butter icing and dipped in chocolate.
Ingredients
- egg whites: 8 piece
- ¾ cups white sugar: 1 piece
- ¼ cups almond meal: 5 piece
- ground cinnamon: 1 tsp
- zest from 1 lemon:
- vanilla extract: 1 tsp
- ½ tablespoons butter: 3 piece
- ¼ cups confectioners' sugar, sifted: 1 piece
- vanilla extract: 0.25 tsp
- ounces bittersweet chocolate: 4 piece (chopped)
Metric Conversion
Stages of cooking
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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.
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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.
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Preheat an oven to 320 degrees F (160 degrees C).
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Bake the cookies on the middle oven rack until dried but not yet brown, 15 to 20 minutes. Allow them to cool completely.
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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.
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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.
