Bokkepootjes - Dutch Almond Meringue Cookies

Ingredients

• 4 large egg whites (120g) 4 large egg whites (120g)
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cup (100g) ground almonds 1 cup (100g) ground almonds
• 1/2 cup (60g) powdered sugar 1/2 cup (60g) powdered sugar
• 1/2 cup (115g) unsalted butter, softened 1/2 cup (115g) unsalted butter, softened
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract 1/4 teaspoon almond extract
• 1/4 cup (30g) all-purpose flour 1/4 cup (30g) all-purpose flour
• Pinch of salt Pinch of salt
• Red food coloring (optional) Red food coloring (optional)
• 1/2 cup (60g) powdered sugar, for dusting 1/2 cup (60g) powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 9g, 4g
• Carbohydrates (total, sugars): 16g, 13g
• Protein: 2g
• Fiber: 1g
• Salt: 0.05g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C) and line two baking sheets with parchment paper.
2. 2.
   In a clean, dry bowl, beat the egg whites until soft peaks form. Gradually add the granulated sugar while continuing to beat until stiff peaks form.
3. 3.
   Gently fold in the ground almonds, powdered sugar, flour, salt, vanilla extract, and almond extract until well combined.
4. 4.
   If desired, divide the batter in half and add a few drops of red food coloring to one half, creating a pink batter.
5. 5.
   Transfer the batter(s) into a piping bag fitted with a round tip. Pipe 2-inch (5 cm) long strips onto the prepared baking sheets, leaving space between each strip.
6. 6.
   Bake for 12-15 minutes, or until the edges are lightly golden. Allow the cookies to cool completely on the baking sheets.
7. 7.
   In a mixing bowl, cream the softened butter until smooth. Gradually add the powdered sugar and continue to beat until light and fluffy. If desired, add a few drops of almond extract for extra flavor.
8. 8.
   Pair up the cooled cookies based on size and shape. Spread a generous amount of buttercream filling onto the flat side of one cookie and sandwich it with another cookie.
9. 9.
   Dust the assembled Bokkepootjes with powdered sugar for a final touch. Enjoy!

Treat your ingredients with care...

• Ground almonds — Ensure the ground almonds are finely ground for a smooth texture in the meringue.
• Almond extract — Use high-quality almond extract to enhance the almond flavor in the cookies.
• Red food coloring — The addition of red food coloring is optional but adds a traditional touch to the appearance of Bokkepootjes.

Tips & Tricks

• Make sure the egg whites are at room temperature before beating them for the meringue.
• Pipe the meringue strips onto the baking sheets with a steady hand to achieve uniform shapes.
• Allow the cookies to cool completely before assembling them with the buttercream filling for easier handling.
• Store the Bokkepootjes in an airtight container to maintain their crispness.

Serving advice

Serve Bokkepootjes alongside a cup of tea or coffee for a delightful afternoon treat. They also make a charming addition to dessert platters or as a sweet gift for loved ones.

Presentation advice

Arrange the Bokkepootjes on a decorative serving tray, dusted with an extra sprinkle of powdered sugar for an elegant touch. Consider adding a few whole almonds or almond slices as garnish.