Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Rutebiler - Chocolate Meringues

Cake, Desserts, CookiesTove Balle-Pedersen4 Comments
 Rutebiler - Chocolate Meringues

Rutebiler - Chocolate Meringues

Rutebiler is a very light and airy cookie, kinda like a chocolate meringue, but rutebiler has a rising agent, and in my version you use whole eggs. Rutebiler are small crispy chocolate rectangles, with a hollow center. They will melt in your mouth with a sweet chocolaty taste, making you want another one.

We had rutebiler at birthdays, as light cookies. Well, my mom had a bad experience with meringues and rutebiler at birthday parties. At one of my brothers birthdays the boys had a big food fight with meringues, and I remember my mom cursing a lot while cleaning up the sticky mess from carpet and furniture in the living room. That was the end of meringues at birthday parties in my family. 

Makes about 100. 


  • 750 g confectionary sugar (powder sugar)
  • 2 eggs
  • 2½ tablespoons unsweetened cocoa powder
  • 1¼ teaspoon Ammonium bicarbonate (baker's ammonia)


Preheat the oven to 350℉ (175℃).

Line baking sheets with baking paper.

 Crown cookie press attachment

Crown cookie press attachment

Sift the dry ingredients together, and mix them in the eggs. The batter will be kinda thick paste, a little on the dry side.  Run the dough through a cookie press or meat grinder with cookie attachment, that looks like a crown. Each cake should be about 5 cm (2-inches) long, place them about 2-inches apart, because the cookies will expand. Bake the cakes in the center of the oven for 6-8 minutes. These cookies are light and airy, with a hollow center.

Keep the cookies in an airtight container.