Yields about 20 cookies
For the Dacquoise (meringue cookie):
- 2/3 cup (3 ½ ounces) sliced almonds
- 1 cup powdered sugar
- 1/8 tsp. salt
- 3 egg whites
- ¼ cup granulated sugar
For the Buttercream:
- 6 ounces of your favorite milk chocolate chips (we recommend Guittard brand if you don’t have a favorite)
- 2 sticks (8 ounces) butter, softened
- 2 ½ cups powdered sugar
- ½ cup unsweetened cocoa powder
- 1/8 tsp. salt
- ¼ cup heavy whipping cream (or milk for a softer frosting)
- ½ tsp. vanilla extract
- In a food processor, combine sliced almonds, powdered sugar, and salt. Process until finely ground.
- In a mixer, use the whisk attachment and whisk the egg whites on medium speed until they begin to foam.
- Slowly add 1 tablespoon of the granulated sugar, while the mixer is still going, until the whites become opaque, then beat in a second tablespoon of sugar.
- When the whites start to become firm, add the last two tablespoons of sugar and beat on high speed until the whites form stiff peaks and are wet and glossy looking.
- Carefully fold in about half of the ground almond mixture until combined. Carefully fold in the rest of the ground almond mixture.
- Preheat oven to 325 degrees Fahrenheit.
- Fill a large pastry bag fitted with a large round tip (or use a large Ziploc bag with about a ½ inch hole cut out of the corner) with the dacquoise mixture. Line a baking sheet with parchment paper and pipe the dacquoise mixture into 2 inch rounds on the parchment. You can pipe in a spiral motion to get rounds. Space them about 1 inch apart.
- Bake at 325 degrees for 35 minutes, carefully rotating the pan halfway through baking.
- Allow the cookies to cool completely before trying to remove them from the pan.
- To make the chocolate buttercream, melt the chocolate chips in 20 second intervals in the microwave, just until melted, stirring in between each 20 seconds. Set aside.
- Beat the butter in the bowl of a mixer until smooth and creamy. Add the powdered sugar, cocoa powder, and salt and beat until light and fluffy.
- Add the whipping cream and vanilla and beat until well combined.
- Completely fold in the cooled milk chocolate.
- Pipe rosettes of chocolate buttercream onto the cooled meringue cookies. Enjoy!