3 large egg whites or 2 jumbo egg whites, room temperature
2 cups powdered sugar
1 1/8 cups finely ground almonds
2 tbsp. granulated sugar
3 ½-oz. 70% dark chocolate, chopped
⅓ cup heavy cream
Sift the ground almonds and powdered sugar together.
In a stand or hand mixer whip the egg whites. Once they become foamy, add a pinch of salt to help stabilize them. Gradually add granulated sugar until mixture is glossy and holds firm peaks.
Fold the almond/sugar mixture into the meringue, using as few strokes as possible to incorporate. Don’t over-stir or meringue will deflate.
Fill the Lékué Decomax fitted with the large round nozzle. Pipe circles of batter onto the Decomat macaron mat. Make sure the Decomat is completely flat before dispensing batter.
Preheat the oven to 320°F. Place the mat in the preheated oven in the center. Bake for 10–12 minutes until set but not browned. Cool completely.
Make filling. Place chocolate in bowl. Bring the cream to a boil and pour over chocolate. Let sit for a few seconds, then whisk from the center in small circles, gradually whisking broader strokes until chocolate is melted.
Cool ganache until it is spreading consistency. Spread a small portion on bottom of one cookie and sandwich with another cookie. Serve and enjoy.