"Delicious traditional Dutch almond meringue cookies filled with butter icing and dipped in chocolate." — Herring
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Almond Meringue Cookies:
1 3/4 cups
5 1/4 cups
zest from 1 lemon
3 1/2 tablespoons
1 1/4 cups
confectioners' sugar, sifted
bittersweet chocolate, chopped
I have made these twice and this is a delicious cookie. They are unique in both flavor and in appearance. I ended up storing them in a pretty bowl wrapped in saran just so we could look at them. As can be read in the directions, these cookies take a long time to make. But it's worth it. Also, when using the decorators bag to squeeze the almond meringue onto cookie sheets, don't use a tip, just the coupler alone inside the bag to get a good size ladyfinger. The ladyfingers swell when cooking. Double the buttercream in order to have enough to use up all of the ladyfingers when assembling. I used the decorators bag with a large star tip which made assembly pretty quick. I also needed to more than double the chocolate in order to coat both tips of the entire batch...depending on how thick the chocolate coating is. The bottom line is, the effort is worth it. This yields a terrific cookie and I will make again.
I did not care for this.
Great recipe - easy to follow instructions.
* Percent Daily Values are based on a 2,000 calorie diet.
Dutch Bokkenpootjes - Goat's Feet
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 134
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