Bits and Bobs
½ cup almond meal, finely ground
1 cup powder sugar
3 tbs dutch processed, unsweetened cocoa
2 egg whites, room temp
5 tbs sugar
For the filling:
½ cup heavy cream
2 tsp light corn syrup
4 ½ oz semisweet chocolate
1 tbs butter
Preheat oven to 325°F, and line two baking sheets with silicone baking mats.
Sift together the cocoa powder, powder sugar, and almond meal. Set aside. Fit your mixer with the whisk attachment and begin to beat the egg whites. Once they start to become frothy, start to add the sugar one tablespoon at a time. Continue to whip until just at stiff peaks. In three parts, fold the dry ingredients into the whites until just barely combined. Do not over mix, should only take 30-40 strokes.
Scoop the batter the batter into a piping bag. You can fit the piping bag with a large round tip, or if you are lazy like me, just cut the tip off the bag. Pipe rounds onto the prepared baking sheets about an inch apart. I got about 24 rounds out of the batter (= 12 cookies).
Bake for 14-16 minutes. The tops should be smooth and the edges a nice crispy texture. Allow to cool completely on the baking sheet before removing.
For the filling:
Heat the cream and corn syrup in a pot over medium heat. Turn off and remove from the heat just as the edges start to boil. Pour in the chocolate pieces allow to sit for just a minute, then add the butter pieces and stir until smooth. Allow to cool completely before assembling the cookies.
Spread a thin layer of chocolate on two cookies. On one half, spread a scoop of the cherry preserves, leaving a little room on the edge. Push to the two cookies together gently until the filling just reaches the edges and peeks out of the cookies. I like to put the assembled cookies in the fridge for about 10 minutes to set up before serving.