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Dutch bokkenpootjes
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Dutch bokkenpootjes - Almond meringue cookies

These famous Dutch cookies are called bokkenpootjes and are a delicious treat!
This recipe makes for 24 single layer cookies, but for 12 finished Dutch bokkenpootjes
Prep Time40 minutes
Cook Time20 minutes
Total Time1 hour
Servings: 12 cookies

Ingredients 
Metric | US Customary

  • 3 egg whites
  • 125 grams granulated sugar fine
  • 100 grams almond flour
  • 25 grams all purpose flour
  • 50 grams almond shavings

Cream + Dipping

  • 50 grams unsalted butter
  • 120 grams icing sugar
  • 1 tbsp vanilla extract
  • 1-2 tbsp double cream
  • 150 grams dark chocolate

Instructions

  • Whisk the egg whites with the sugar until it forms stiff peaks. Add the almond flour and all purpose flour and gently fold into the egg whites with a spatula.
  • Fill an icing bag with a round, smooth nozzle (approx. Ø 1 cm or 0.4 inch) with the almond mixture and pipe almond meringues about 9 cm (3.5 inch) long. Note: You will need 24 to make 12 meringue cookies.
  • Once all the meringues have been piped, you can cover them with almond shavings. Rub the almond slivers between your fingers and sprinkle them over the meringues.
  • Bake the meringues for 20 minutes at 350˚F/180°C (conventional oven).
  • When they have cooled, remove the meringues from the parchment paper and divide them into groups of equal size. Make the cream by mixing the butter, icing sugar, vanilla extract and whipping cream in a bowl until creamy. Fill an icing bag with the mixture.
  • Cut off the tip of the piping bag (or use a nozzle with a small hole) and pipe a thin layer of cream on half the meringue. Place the remaining meringue on top of the cream so that it looks like a bokkenpootje or goat's feet.
  • Put the meringues in the fridge for a while, while you melt the chocolate. Melt two thirds of the chocolate in a double boiler (au bain-marie), when melted remove the bowl from the heat and add the remaining chocolate. Continue to stir until all the chocolate is melted.
  • Remove the bokkenpootjes from the fridge and dip the ends in the chocolate. Place on a sheet of baking paper to allow the chocolate to set.
How to store
The meringues will keep in an airtight container for about a week, although they may soften slightly due to the moisture in the cream.