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1
Preheat the oven to 200F.
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2
Line 2 baking sheets with parchment paper.
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3
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.
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4
Gradually add the agave nectar and beat about 2 to 3 minutes, or until firm.
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5
Beat in the vanilla extract and fold in the almond meal.
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6
Place a medium star tip on a pastry bag and fill with batter.
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7
Pipe the meringue into 2-inch round filled circles onto the prepared baking sheets.
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8
Bake the cookies about 15 minutes, or until slightly golden.
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9
Turn off the heat and let the cookies cool in the oven for 4 hours or overnight.
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10
Store unfilled cookies at room temperature for several weeks in sealed plastic containers.
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11
Filled cookies are best served soon after filling them, otherwise they become soft (some people love them this way).
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12
To make the filling, heat the agave nectar and cream in a small saucepan.
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13
Place the chocolate into a bowl and pour the hot cream over it.
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14
Whisk together until smooth and the chocolate is melted.
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15
Stir in the vanilla extract and orange extract.
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16
Let the ganache cool completely.
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17
To fill the cookies, spread the ganache on the bottom (flat side) of a cookie.
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18
Top with a second cookie, bottom side on the filling.
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19
Repeat with the remaining cookies.
