Step 1
Beat egg whites in a glass metal or ceramic bowl until medium peaks form. Sprinkle in white sugar with mixer running; beat until thoroughly combined. Fold in ground almonds and bread crumbs until evenly combined. Let meringue batter rest for 10 to 15 minutes.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Step 3
Stir confectioners' sugar and cocoa powder together in a small bowl.
Step 4
Beat 1 cup butter in a large bowl until smooth. Add confectioners' sugar mixture in 2 to 3 additions mixing thoroughly after each addition. Beat in vanilla extract and salt until combined.
Step 5
Scoop meringue batter onto baking sheets in 2-tablespoon portions.
Step 6
Bake in the preheated oven until firm but not browned 10 to 12 minutes. Cool on the baking sheets for 5 minutes. Transfer cookies to a cooling rack to cool completely about 10 minutes.
Step 7
Flip each meringue cookie over; frost with 1 to 2 tablespoons of the butter mixture. Arrange on a flat plate or baking sheet.
Step 8
Freeze meringue cookies until firm 30 to 45 minutes.
Step 9
Combine semisweet chocolate and 6 tablespoons butter in a microwave-safe bowl. Microwave in 30-second intervals stirring after each interval until glaze is smooth.
Step 9
Dip each cookie into the glaze frosted-side down until completely coated. Refrigerate or freeze until set.