Chocolate cookies with meringues
12 servings
120 minutes
Chocolate cookies with meringues are an exquisite dessert of Swedish cuisine that combines the rich taste of cocoa with a delicate cloud of airy meringue. Its history is rooted in the traditions of European pastry making, where elegant sweets were a symbol of refined taste. The crunchy chocolate base creates a perfect contrast with the soft, slightly tangy meringue, while the finishing touch is a chocolate sauce with a hint of mint that adds freshness. These cookies make a wonderful addition to a cozy tea time or festive table, enveloping the aroma of cocoa and vanilla. They not only delight the palate but also create visual pleasure, turning an ordinary tea time into a true gastronomic delight.
1
For the cookies, mix butter and 100 g of powdered sugar. Beat 1 egg and add half to the butter mixed with the sugar. Add vanilla and then cocoa. Mix everything well and divide the mass into two parts, wrapping each in plastic wrap. Place in the refrigerator for a couple of hours.
- Butter: 110 g
- Powdered sugar: 400 g
- Chicken egg: 5 piece
- Vanillin: 1 teaspoon
- Cocoa: 30 g
2
Preheat the oven to 180 degrees. Take one piece of dough. Take baking paper, sprinkle it with sugar, and roll out the dough on it. Then cut out equal pieces (about 5 mm high). Place the cookies on the baking paper in the oven for no more than 10 minutes. Repeat the operation with the second piece of dough. Leave to cool.
- Sugar: to taste
3
For meringue to be prepared in a water bath, prepare 2 pots that fit into each other. Fill the larger one with a few centimeters of water and place it on the heat.
4
In a smaller bowl, place 300 g of powdered sugar, 4 egg whites, cream of tartar, and 1.5 tablespoons of water. Whip the mixture for about a minute and place the pot with the contents into a larger pot. Start whipping for 10-12 minutes. The mixture should thicken. Add a couple of drops of mint syrup.
- Powdered sugar: 400 g
- Chicken egg: 5 piece
- Cream of tartar: 0.5 teaspoon
- Mint syrup: 1 teaspoon
5
Place the mass in a pastry bag and spiral it out from the center of the cookie. Leave the edges free. Put the cookie in the refrigerator.
6
Melt chocolate in a double boiler with olive oil. Pour the sauce over the meringue. Leave the cookies in the fridge for a few hours, then serve with tea.
- Dark chocolate 70%: 100 g
- Olive oil: 1 tablespoon