These cookies were one of the favorites among my testers because the almond meringue creates a delicately crisp cookie that is awesome on its own. Filling them with chocolate ganache takes them to a new level of sophistication.
Recipe information
Yield
makes 2 dozen cookies
Ingredients
COOKIES
FILLING
Preparation
Step 1
Preheat the oven to 200°F. Line 2 baking sheets with parchment paper.
Step 2
To make the cookies, in a large bowl using an electric mixer combine the egg whites and cream of tartar, beating on medium speed until soft peaks form, about 1 minute. Gradually add the agave nectar and beat about 2 to 3 minutes, or until firm. Beat in the vanilla extract and fold in the almond meal. Place a medium star tip on a pastry bag and fill with batter. Pipe the meringue into 2-inch round filled circles onto the prepared baking sheets. Bake the cookies about 15 minutes, or until slightly golden. Turn off the heat and let the cookies cool in the oven for 4 hours or overnight. Store unfilled cookies at room temperature for several weeks in sealed plastic containers. Filled cookies are best served soon after filling them, otherwise they become soft (some people love them this way).
Step 3
To make the filling, heat the agave nectar and cream in a small saucepan. Place the chocolate into a bowl and pour the hot cream over it. Whisk together until smooth and the chocolate is melted. Stir in the vanilla extract and orange extract. Let the ganache cool completely.
Step 4
To fill the cookies, spread the ganache on the bottom (flat side) of a cookie. Top with a second cookie, bottom side on the filling. Repeat with the remaining cookies.
