Soy-Free Bokkenpootjes
Delight in the sweet charm of these Soy-Free Bokkenpootjes, a delicate twist on a classic Dutch treat made entirely without soy. This recipe combines airy almond meringue cookies and velvety vanilla whipped cream, creating a luscious, melt-in-your-mouth texture. Each cookie is sandwiched with decadently whipped cream and features ends dipped in rich dark chocolate, adding a touch of indulgence. Topped with slivered almonds for a nutty crunch, these elegant pastries are both gluten-free-friendly and bursting with flavor. Perfect for celebrations, coffee breaks, or a sophisticated dessert platter, these homemade Bokkenpootjes are surprisingly easy to make with simple ingredients and step-by-step instructions. Treat yourself and your loved ones to this refined treat that’s as stunning as it is satisfying!
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Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 150 grams Powdered sugar
- 100 grams Almond flour
- 50 grams Cornstarch
- 1 teaspoon Vanilla extract
- 250 ml Whipping cream
- 30 grams Powdered sugar (for cream)
- 0.5 teaspoon Vanilla extract (for cream)
- 150 grams Dark chocolate
- 50 grams Slivered almonds
Directions
Step 1
Preheat your oven to 160°C (320°F) and line two baking sheets with parchment paper.
Step 2
In a clean, grease-free bowl, beat the egg whites to soft peaks using an electric mixer.
Step 3
Gradually add granulated sugar to the egg whites while continuing to beat until stiff, glossy peaks form.
Step 4
Sift together powdered sugar, almond flour, and cornstarch to ensure there are no lumps.
Step 5
Gently fold the dry mixture into the beaten egg whites using a spatula, adding vanilla extract and mixing until everything is just combined.
Step 6
Transfer the mixture to a piping bag fitted with a round nozzle, then pipe 7cm long lines onto the prepared baking sheets, leaving space between each.
Step 7
Sprinkle slivered almonds on top of the piped cookies, pressing gently to adhere.
Step 8
Bake in the preheated oven for about 15-18 minutes until the cookies are slightly golden on the outside. Allow them to cool completely on a wire rack.
Step 9
While the cookies cool, prepare the filling by whipping the cream with powdered sugar and vanilla extract until firm peaks form. Transfer to a piping bag.
Step 10
Melt the dark chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth.
Step 11
Once the cookies are cooled, pair them up by size. Pipe a generous amount of whipped cream onto the flat side of one cookie and sandwich with the other.
Step 12
Dip the ends of the sandwiched cookies into the melted chocolate and place them on a sheet of parchment paper to set.
Step 13
Allow the chocolate to fully set before serving. Enjoy your soy-free Bokkenpootjes.
Nutrition Facts
| Serving size | (1118.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4229.8 |
| Total Fat 204.3g | 0% |
| Saturated Fat 81.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 260.6mg | 0% |
| Sodium 336.3mg | 0% |
| Total Carbohydrate 550.6g | 0% |
| Dietary Fiber 26.7g | 0% |
| Total Sugars 457.6g | |
| Protein 56.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 422.2mg | 0% |
| Iron 23.3mg | 0% |
| Potassium 1637.5mg | 0% |
Source of Calories