BISKVIER
CHOCOLATE MACAROONS
TOTAL TIME: 30MIN + 1H IN FRIDGE
Indulge in the exquisite experience of our Biskvier, chocolate macarons, a beloved favorite at cafes across Sweden. Elevate your taste buds with the perfect blend of rich, decadent chocolate and the velvety smoothness of soft chocolate buttercream. The chewy almond base adds a delightful texture to every bite, creating a symphony of flavours that is sure to satisfy your sweet cravings.
What makes this delectable treat even more special is its natural gluten-free composition, ensuring that everyone can enjoy the divine pleasure of this classic confection. Treat yourself to the irresistible allure of our chocolate-dipped biskvi, a timeless indulgence that promises to captivate your senses.
1. FORM THE BATTER
Preheat the oven: Preheat the oven to 180°C (conventional) or 170°C (fan forced).
Start by separating the egg whites from the yolks and place the paper with circles under parchment paper on an oven tray.
In a bowl mix bag a with the 2 egg whites and 1 tbsp of water, stir to form a batter. Put the mix in a piping bag and pipe small flat cookies in the size of the circles.
Remove the paper with the circles before baking the cookies.
Bake in the middle of the oven for about 10-15 minutes or until the cookies are golden brown. Allow them to cool on the baking sheet.
2. MAKE THE FILLING
Next, make the filling: Melt the chocolate from bag c in a bowl and let it cool slightly.
Whip together butter and bag b until white and fluffy, then stir in the egg yolks. Mix in the melted chocolate until smooth. Let the buttercream rest for 10 minutes (or longer, depending on its consistency) in the fridge.
3. SPREAD THE FILLING
Flip over the almond cookies and use a spoon or a spatula to place a spoonful of buttercream on each cookie.
Spread it until it covers the whole base and shape the buttercream into a little pyramid on the base. Put the cookies in the fridge and leave them to cool until the buttercream has set and is hard.
4. DIP THE COOKIES
Now for the topping: place a cooling rack over a parchment paper.
Melt the chocolate from bag d in a bowl and let it cool slightly. Dip the biskvi cookies in the melted chocolate and place them on the cooling rack, when they are all done let them set in the refrigerator.
5. COOL IN THE FRIDGE
Once the chocolate cover has dried, you're done! Congratulations, you have made chocolate biskvier!
Store your cookies in an airtight container in the fridge,