- 110 g blanched almond flour (see note)
- 200 g minus 2 tbsp confectioners’ sugar
- 2 tbsp cocoa powder Dutch-process preferred
- 100 g aged egg whites from about 3 eggs, aged at room temperature for 24-48 hours
- 50 g granulated sugar
For the Espresso Ganache
- ½ cup heavy cream
- 1 tbsp unsalted butter
- 1 tbsp granulated sugar
- 4 tbsp bittersweet chocolate finely chopped
- 1½ tsp espresso powder
Add the confectioners' sugar, almond flour and cocoa powder to the bowl and process until blended. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy.
Gradually add the granulated sugar and continue beating until a smooth, shiny meringue with stiff peaks forms. Add the ground almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain. You want to achieve a thick batter that ribbons or flows from the spatula when lifted.
Line two baking sheets with silicone baking mats or parchment paper. Transfer the batter to a piping bag fitted with a plain wide round tip. Pipe into small rounds on the prepared baking sheets (each round should be about 1-1½ inches in diameter), spaced about 2 inches apart. Let sit at room temperature for about an hour to develop a hard shell.
Preheat the oven to 300°F. Bake for 8-10 minutes, depending on size. Transfer the pans to a wire cooling rack and let cool completely before moving the cookies.
While the cookies are cooling, make the ganache. Combine the cream, butter and sugar in a small saucepan over medium-high heat. Place the chopped chocolate in a small heatproof bowl. Bring the cream mixture to a simmer, remove from the heat and pour over the chocolate. Let stand 2 minutes, then whisk gently in small circular motions until the ganache forms. Blend in the espresso powder. Let the mixture cool until it is thick enough to pipe.
Once the cookies are totally cooled, match them up by size. Pipe a layer of ganache onto the flat side of one cookie of each pair. Sandwich together with the remaining cookie, pushing the filling to the edges. Store in an airtight container.
- I used JK Gourmet Almond Flour*
- Recipe found on Every Day Annie who got the recipe from Use Real Butter, who adapted it from Tartlette
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).