Dairy-Free Bokkenpootjes
Perfect for those seeking to enjoy classic Dutch confections without dairy, these Dairy-Free Bokkenpootjes blend elegant meringue strips with rich, velvety dairy-free buttercream and a touch of dark chocolate decadence. Made with almond flour, egg whites, and a hint of both vanilla and almond extract, the meringue offers a light, crisp texture enhanced by toasted chopped almonds. The finishing touch comes from dipping each treat into smooth dairy-free chocolate and sandwiching them with a luscious buttercream filling. Ideal for sharing, these delightful cookies are as stunning as they are delicious, making them a must-try for anyone craving sophisticated, dairy-free indulgence. With straightforward steps and wholesome ingredients, this recipe delivers 24 irresistibly sweet treats that are perfect for special occasions or a luxurious everyday dessert.
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Recipe Information
Ingredients
- 100 grams Almond flour
- 150 grams Granulated sugar
- 4 large Egg whites
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon juice
- 1 tablespoon Cornstarch
- 0.5 teaspoon Almond extract
- 100 grams Dark dairy-free chocolate
- 50 grams Dairy-free butter
- 80 grams Powdered sugar
- 50 grams Chopped almonds
Instructions
Preheat your oven to 150°C (300°F) and line two baking sheets with parchment paper.
In a clean, dry mixing bowl, beat the egg whites until soft peaks form.
Gradually add 100 grams of the granulated sugar while continuing to beat until stiff peaks form.
Add the cornstarch, vanilla extract, lemon juice, and almond extract, gently folding them into the meringue until well combined.
Sift in the almond flour and gently fold it into the meringue mixture until just incorporated. Be careful not to deflate the mixture.
Transfer the mixture into a piping bag fitted with a large round tip. Pipe 10 cm (4-inch) long strips onto the prepared baking sheets, leaving a little space between each strip.
Sprinkle the chopped almonds over the piped meringue strips, lightly pressing them to adhere.
Bake in the preheated oven for 20-25 minutes until the meringue strips are firm and light golden. Allow them to cool completely on the baking sheets.
Melt the dairy-free chocolate in a heatproof bowl set over a pot of simmering water (or microwave in short bursts, stirring in between). Stir until smooth and well melted.
In another bowl, beat the dairy-free butter until smooth, and gradually add the powdered sugar and remaining 50 grams granulated sugar, mixing until light and fluffy.
Dip one end of each cooled meringue strip into the melted chocolate, allowing any excess to drip off, and then place it back onto the parchment-lined baking sheet.
Once the chocolate is set, sandwich two meringue strips together with a dollop of the dairy-free buttercream in the middle.
Repeat with the remaining strips and buttercream. Serve fresh or store in an airtight container.
Nutrition Facts
Calories |
2746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.2 g | 193% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 556 mg | 24% | |
| Total Carbohydrate | 322.7 g | 117% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 265.1 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 1081 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
