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1
Place egg whites in a large bowl; let stand at room temperature 30 minutes.
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2
Preheat oven to 225u00b0. In a small bowl, whisk confectioners' sugar and almond flour until blended. Beat egg whites on medium speed until foamy. Gradually add the sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in confectioners' sugar mixture.
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3
Transfer meringue to a pastry bag fitted with a #805 round pastry tip. Pipe 1-in.-diameter cookies 1 in. apart onto parchment-lined
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4
. Using a finger moistened with water, smooth tops of cookies.
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5
Bake 40-45 minutes or until firm to the touch. Turn oven off (do not open oven door); leave cookies in oven for 1 hour. Remove from oven; cool completely on
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6
.
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7
For ganache, place semisweet and unsweetened chocolates in a small bowl. In a small saucepan, combine cream and corn syrup; bring just to a boil. Pour over chocolate; stir with a whisk until smooth. Remove 1 cup ganache to another bowl; refrigerate 25-30 minutes or until mixture is thick enough to pipe, stirring occasionally. Reserve remaining ganache for dipping; let stand, covered, at room temperature, stirring occasionally.
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8
Transfer chilled ganache to a pastry bag fitted with a #802 round pastry tip.Pipe onto bottoms of half of the cookies; cover with remaining cookies. (Ganache may soften as it warms. If necessary, return ganache to refrigerator until firm enough to pipe.)
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9
Place toppings in separate shallow bowls. Dip each sandwich cookie halfway in room temperature ganache; allow excess to drip off. (If necessary, warm ganache in microwave for 10 seconds to thin slightly.) Dip in toppings as desired; place on waxed paper and let stand until set. Store in airtight containers at room temperature.
