The first step is to mix your dry ingredients. Mix 1 ¼ cups of 10 x sugar with 1 ½ cups of almond flour together. Both were rather clumpy so I put them through my flour sifter to not only get rid of the clumps but to also evenly blend them. In a separate bowl, I used my electric mixer to whip three egg whites. I beat them together until they formed a fairly white foam. I threw in a pinch of salt as well. While still beating the egg whites, gradually add in ¼ cup of granulated sugar, about 1 teaspoon at a time. When all the sugar has been added and you thoroughly beat the mixture, your egg whites should form soft peaks and hang off of the beaters. The final step on the cookies is to slowly fold the almond mixture into the egg whites. Add half of the dry ingredients and slowly fold it in until the dry is fully incorporated with the wet. Do this again for the second half of the almond mixture and when you do, add in ½ teaspoon of vanilla.Grab a disposable piping bag and fill it half full with the cookie batter. In order to make perfectly circular and fairly even cookies, you’ll definitely want to use a piping bag. Line your cookie sheets with either parchment paper or a thin film of olive oil. Carefully pipe your cookie sheet with the cookie batter and place in a 350 degree oven. My cookies took 9 minutes to bake, I pulled them just as the edges were starting to brown. Leave the cookies on the tray until they have cooled (about 5 minutes) and then carefully remove them from the tray. Let them continue to cool on wax paper. Fill with ganache.
Start by boiling ½ cup of heavy whipping cream in a small sauce pan. In a separate heat-proof mixing bowl, add ¾ cups of dark chocolate chips (I used 60% cacao Ghirardelli chocolate chips) and 1 tablespoon of butter. Once the cream starts to boil, remove it from the heat and pour it over the chocolate and butter. Let the cream rest on the chocolate for 2 minutes before mixing.