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1
Line two baking sheets with parchment paper.
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2
Place the sliced almonds onto a baking sheet and toast in a 325 degree oven for 7 minutes, and cool.
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3
Place the toasted almonds with the two tablespoons of sugar into a food processor and grind to a fine meal.
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4
In the bowl of an electric mixer and with the ballon whisk, beat the egg whites until frothy.
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5
Add in the cream of tartar and continue beating until soft peaks form.
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6
Gradually add in the superfine white sugar beating until stiff and glossy.
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7
Beat in the almond extract.
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8
Sift the powdered sugar over the glossy whites and using a hand held whisk fold into the beaten stiff whites.
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9
Now fold in the cooled ground almonds.
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10
Drop by tablespoon or using a plastic tip cut bag, pipe 1 3/4 inch high mounds onto your baking parchment sheets.
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11
Dont overcrowd on sheet.
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12
Should be able to get 15 on each sheet.
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13
Now -- let sit for 15 minutes out at room temperature.
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14
Now -- dip your index finger into some powdered sugar and make a depression into the centre of each cookie about 1/2 inch wide.
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15
Now -- let sit for a drying time of one hour on the counter.
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16
Preheat oven to 200 degrees F.
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17
Bake after the drying time for one hour.
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18
Turn off oven and now leave in closed oven for one hour more.
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19
Remove from oven to a wire rack and cool completely.
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20
Place chopped chocolate in a bowl, with the butter.
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21
Heat the cream in a saucepot and add to the chocolate stirring until all melted and smooth.
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22
Cover with plastic and cool until thickened, usually about 15 minutes or so.
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23
Now pipe the chocolate into the depressions of each meringue.
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24
Store chocolate filled cookies in an air tight container at room temperature for up to 7 days.
