## Decadent Chokladbiskvier: A Step-by-Step Guide to Swedish Chocolate Meringue Bliss
Chokladbiskvier, those delightful Swedish chocolate meringue cookies, are a testament to the magic that happens when almond paste, chocolate, and a touch of patience come together. These aren’t your average drop cookies; they’re sophisticated, intensely flavored, and utterly irresistible. The chewy almond base, the light-as-air meringue topping, and the rich chocolate coating create a symphony of textures and tastes that will leave you craving more. While they might seem intimidating to make, this detailed guide will walk you through each step, ensuring success even for novice bakers. Prepare to embark on a baking adventure that will impress your friends and family and transport you to the heart of Swedish fika.
**What are Chokladbiskvier?**
Chokladbiskvier (pronounced shoo-klahd-bis-kveer) translates to “chocolate bisques” in Swedish. However, don’t let the name fool you; they aren’t related to the savory soup. These cookies are characterized by a dense, chewy almond paste base (often referred to as *mazarin*), topped with a light and airy Italian meringue, and enrobed in dark chocolate. The combination of these elements creates a truly unique and unforgettable treat. The almond base provides a nutty and satisfying chew, the meringue offers a delicate sweetness that melts in your mouth, and the dark chocolate adds a rich, decadent finish.
**Why Make Chokladbiskvier at Home?**
While you might find chokladbiskvier at some bakeries, making them at home allows you to control the quality of ingredients and customize the flavors to your liking. Plus, the process of creating these beautiful cookies is incredibly rewarding. You get to witness the transformation of simple ingredients into a stunning and delicious dessert. Homemade chokladbiskvier are also perfect for gifting. Imagine the delight on someone’s face when they receive a beautifully packaged box of these handcrafted treats.
**Ingredients You’ll Need:**
This recipe is divided into three main parts: the almond paste base, the Italian meringue topping, and the chocolate coating. Here’s a breakdown of the ingredients for each component:
**For the Almond Paste Base (Mazarin):
**
* 250g Almond Paste (Marzipan):
* Look for high-quality almond paste with a good almond flavor. You can find it in most baking supply stores or online.
* 50g Powdered Sugar (Icing Sugar):
* Adds sweetness and helps bind the almond paste.
* 1 Large Egg White:
* Acts as a binder and adds moisture.
**For the Italian Meringue Topping:
**
* 2 Large Egg Whites:
* The foundation of the meringue, providing volume and structure.
* 100g Granulated Sugar:
* Sweetens the meringue and helps stabilize it.
* 30ml Water:
* Used to create a sugar syrup that cooks the egg whites.
* 1/4 Teaspoon Cream of Tartar (Optional):
* Helps stabilize the meringue and gives it a glossy finish. Can be substituted with a pinch of salt.
**For the Chocolate Coating:
**
* 200g Dark Chocolate (at least 70% cocoa):
* Choose a high-quality dark chocolate for the best flavor and shine. You can also use semi-sweet chocolate if you prefer a less intense flavor.
* 1 Tablespoon Vegetable Oil (Optional):
* Adds shine to the melted chocolate and makes it easier to work with. Coconut oil can also be used.
**Equipment You’ll Need:
**
* Baking Sheets:
* Line with parchment paper or silicone baking mats to prevent sticking.
* Parchment Paper or Silicone Baking Mats:
* Essential for preventing the cookies from sticking to the baking sheets.
* Mixing Bowls:
* You’ll need several mixing bowls for preparing the different components.
* Electric Mixer (Stand Mixer or Hand Mixer):
* Essential for whipping the meringue to stiff peaks.
* Saucepan:
* For making the sugar syrup for the Italian meringue.
* Candy Thermometer:
* Crucial for ensuring the sugar syrup reaches the correct temperature.
* Piping Bag and Tip (Optional):
* For piping the meringue onto the almond paste bases. A spoon can also be used.
* Double Boiler or Microwave-Safe Bowl:
* For melting the chocolate.
* Fork or Dipping Tools:
* For dipping the cookies in chocolate.
* Wire Rack:
* For cooling the cookies and allowing the chocolate to set.
**Step-by-Step Instructions:
**
Now, let’s dive into the detailed instructions for making these delectable chokladbiskvier:
**Part 1: Making the Almond Paste Base (Mazarin)**
1. **Prepare the Almond Paste:** In a mixing bowl, crumble the almond paste into small pieces. This will make it easier to incorporate the other ingredients.
2. **Combine Ingredients:** Add the powdered sugar and egg white to the bowl with the almond paste.
3. **Mix Until Smooth:** Use your hands or a mixer (on low speed) to combine the ingredients until you have a smooth and pliable dough. Be careful not to overmix, as this can make the dough tough.
4. **Shape the Bases:** There are a few ways to shape the almond paste bases:
* **Method 1 (Rolling and Cutting):** Lightly dust a clean surface with powdered sugar. Roll out the almond paste dough to about 1/4 inch thickness. Use a round cookie cutter (about 2 inches in diameter) to cut out circles. Re-roll the scraps to cut out more circles.
* **Method 2 (Rolling into Balls):** Roll small portions of the almond paste dough into balls, about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper. Gently flatten each ball with your fingers to create a small, round base.
* **Method 3 (Piping):** Fit a piping bag with a large round tip. Fill the bag with the almond paste mixture. Pipe round circles onto the prepared baking sheet.
5. **Prepare for Baking:** Place the shaped almond paste bases on baking sheets lined with parchment paper or silicone baking mats.
6. **Bake:** Bake in a preheated oven at 175°C (350°F) for 8-12 minutes, or until the edges are lightly golden. Be careful not to overbake, as the bases should remain soft and chewy.
7. **Cool Completely:** Remove the baking sheets from the oven and let the almond paste bases cool completely on the baking sheets before adding the meringue topping. This is crucial to prevent the meringue from melting.
**Part 2: Making the Italian Meringue Topping**
Italian meringue is a cooked meringue, meaning the egg whites are cooked by a hot sugar syrup. This results in a stable, glossy meringue that holds its shape well. While it requires a candy thermometer, the extra effort is well worth it for the superior texture and stability it provides.
1. **Prepare the Egg Whites:** In a clean, grease-free mixing bowl, place the egg whites. Add the cream of tartar (if using). This helps to stabilize the meringue.
2. **Prepare the Sugar Syrup:** In a saucepan, combine the granulated sugar and water. Place the saucepan over medium heat and stir until the sugar is dissolved.
3. **Cook the Sugar Syrup:** Once the sugar is dissolved, stop stirring and insert a candy thermometer into the saucepan. Cook the sugar syrup until it reaches 118°C (244°F). This is the soft-ball stage. It’s crucial to monitor the temperature carefully for a stable meringue.
4. **Whip the Egg Whites:** While the sugar syrup is heating, start whipping the egg whites with an electric mixer (stand mixer or hand mixer) on medium speed. Whip until soft peaks form.
5. **Pour the Hot Sugar Syrup:** Once the sugar syrup reaches 118°C (244°F), immediately remove it from the heat. With the mixer running on low speed, slowly and carefully pour the hot sugar syrup into the egg whites in a thin, steady stream. Be careful not to pour the syrup onto the beaters, as this can cause it to splatter.
6. **Whip Until Stiff and Glossy:** After you’ve added all the sugar syrup, increase the mixer speed to high and whip the meringue until it is stiff, glossy, and has cooled down significantly. This may take 5-10 minutes. The bowl should feel cool to the touch.
7. **Transfer to Piping Bag (Optional):** If you’re using a piping bag, transfer the meringue to the bag fitted with a large round tip or a star tip. This allows for a more precise and decorative application of the meringue. You can also use a spoon.
8. **Pipe or Spoon the Meringue:** Pipe or spoon the meringue onto the cooled almond paste bases. Create a generous mound of meringue on each base. You can create swirls or peaks with the piping bag or a spoon.
9. **Bake Again:** Place the cookies back in the preheated oven at 175°C (350°F) for 5-7 minutes, or until the meringue is lightly golden brown. Watch them carefully to prevent burning.
10. **Cool Completely:** Remove the baking sheets from the oven and let the cookies cool completely on the baking sheets before dipping them in chocolate.
**Part 3: Coating the Chokladbiskvier in Chocolate**
1. **Prepare the Chocolate:** Chop the dark chocolate into small pieces. Place the chocolate in a double boiler or a microwave-safe bowl. If using a microwave, heat in 30-second intervals, stirring after each interval, until the chocolate is melted and smooth. Be careful not to overheat the chocolate, as this can cause it to seize.
2. **Add Oil (Optional):** If desired, add the vegetable oil to the melted chocolate. This will give the chocolate a shinier finish and make it easier to work with. Stir until the oil is fully incorporated.
3. **Dip the Cookies:** Hold a cooled cookie by the almond paste base and dip the meringue top into the melted chocolate. Make sure the meringue is fully coated. You can use a fork or dipping tools to help with this process.
4. **Remove Excess Chocolate:** Gently tap the cookie to remove any excess chocolate.
5. **Place on Wire Rack:** Place the chocolate-covered cookies on a wire rack to allow the chocolate to set. You can place a sheet of parchment paper underneath the wire rack to catch any drips.
6. **Chill (Optional):** For a faster setting, you can place the cookies in the refrigerator for about 15-20 minutes.
7. **Enjoy!:** Once the chocolate has set, the chokladbiskvier are ready to be enjoyed! Store them in an airtight container at room temperature or in the refrigerator.
**Tips for Success:**
* **Use High-Quality Ingredients:** The quality of the ingredients will directly impact the flavor and texture of the chokladbiskvier. Use high-quality almond paste, dark chocolate, and fresh eggs.
* **Don’t Overmix the Almond Paste Dough:** Overmixing can make the dough tough. Mix just until the ingredients are combined.
* **Ensure the Egg Whites are Clean:** Make sure your mixing bowl and whisk are completely clean and free of any grease or yolk. This will help the egg whites whip up to their full volume.
* **Monitor the Sugar Syrup Temperature:** The temperature of the sugar syrup is crucial for a stable Italian meringue. Use a candy thermometer and monitor it carefully.
* **Cool the Cookies Completely:** Make sure the almond paste bases and the meringue are completely cool before dipping them in chocolate. This will prevent the chocolate from melting.
* **Work Quickly with the Chocolate:** Melted chocolate can start to thicken as it cools. Work quickly to dip the cookies before the chocolate becomes too difficult to work with. If the chocolate starts to thicken, you can gently reheat it in the double boiler or microwave.
* **Get Creative with Decorations:** While a simple chocolate coating is classic, you can get creative with decorations. Sprinkle the cookies with chopped nuts, sprinkles, or sea salt while the chocolate is still wet. You can also drizzle them with white chocolate or dust them with cocoa powder.
**Variations:**
* **Flavor the Almond Paste:** Add a teaspoon of almond extract, vanilla extract, or lemon zest to the almond paste dough for extra flavor.
* **Flavor the Meringue:** Add a drop of food coloring or a teaspoon of vanilla extract, almond extract, or lemon extract to the meringue.
* **Use Different Types of Chocolate:** Experiment with different types of chocolate, such as milk chocolate, white chocolate, or flavored chocolate.
* **Add Nuts:** Add chopped almonds, hazelnuts, or walnuts to the almond paste dough or sprinkle them on top of the chocolate coating.
* **Add Spices:** Add a pinch of cinnamon, cardamom, or ginger to the almond paste dough for a warm and cozy flavor.
**Storage:**
Store chokladbiskvier in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for up to 2 months. Thaw them in the refrigerator before serving.
**Serving Suggestions:**
Chokladbiskvier are perfect served as a dessert with coffee or tea. They are also a delightful addition to a Swedish fika (coffee break). You can also serve them as part of a dessert platter or gift them to friends and family.
**Conclusion:**
Chokladbiskvier are a truly special treat that is sure to impress. While they require a bit of time and effort to make, the results are well worth it. The combination of the chewy almond base, the light and airy meringue, and the rich chocolate coating is simply irresistible. So, gather your ingredients, follow this step-by-step guide, and get ready to create your own batch of decadent chokladbiskvier. Happy baking!