DUTCH BOKKENPOOTJES - GOAT'S FEET
Delicious traditional Dutch almond meringue cookies filled with butter icing and dipped in chocolate.
Provided by Herring
Categories Dutch Recipes
Time 2h25m
Yield 12
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 63.2 g, Cholesterol 8.9 mg, Fat 14.9 g, Fiber 0.2 g, Protein 22.5 g, SaturatedFat 4.4 g, Sodium 66.9 mg, Sugar 42.2 g
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