Delicate almond meringue cookies sandwiched with rich chocolate ganache. Technically challenging but worth the effort for the smooth tops and ruffled feet.
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7 items
Sift the almond flour, powdered sugar, and cocoa powder together twice to remove lumps
to . Gradually add granulated sugar and whip to (French Meringue)
Fold the dry ingredients into the meringue (Macaronage) until batter flows like lava
Pipe 1.5 inch circles onto baking sheet with parchment paper/silpat
Tap the tray firmly on the counter to release bubbles. Let sit for 30 mins to form a skin
Bake at 300°F (150°C) for 15-18 minutes
Heat heavy cream and pour over dark chocolate. Stir for ganache
Sandwich the cooled shells with the ganache
