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1
Set racks in the upper and lower thirds of the oven and preheat to 300 degrees.
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2
Use an electric mixer on medium speed to beat the egg whites and salt until whites are opaque and risen in volume.
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3
Increase speed to maximum and whip in sugar 1 tablespoon at a time.
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4
Continue whipping until egg whites are stiff, but not dry.
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5
Remove meringue from mixer and fold in ground almonds, then chocolate.
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6
Use a pastry bag fitted with a 1/2-inch plain tube (Ateco #6) to pipe the meringue.
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7
Position pastry bag perpendicular to prepared pan with tube about 1 inch above surface.
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8
Pipe a half-sphere of the meringue about 2 inches in diameter.
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9
Release pressure on tube before pulling it away sideways, to avoid leaving a point on the meringue.
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10
(If you do leave a point, use a fingertip to flatten it.)
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11
Pipe 30 meringue shells onto each pan.
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12
Bake the meringues about 30 to 40 minutes, until crisp on the outside but still somewhat moist within.
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13
Slide the parchment or foil from the pans to racks to cool the meringues.
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14
While the meringues are baking, make the filling.
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15
Combine the cream, butter, and corn syrup in a saucepan.
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16
Place over low heat and bring to a boil.
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17
Remove from heat and add chocolate.
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18
Shake pan to submerge chocolate and leave to melt for 5 minutes.
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19
Whisk smooth and scrape into a bowl.
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20
Allow ganache to cool at room temperature, or refrigerate briefly until it reaches spreading consistency.
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21
When meringues and ganache are both cool, arrange half the meringues on a jelly-roll pan, flat side up.
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22
Whip the ganache briefly by machine until it lightens.
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23
Spread or pipe about 2 teaspoons of the ganache on each meringue and top with another meringue, flat sides together.
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24
When all the meringues have been joined, place the melted chocolate in a paper cone or in a nonpleated plastic bag.
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25
Snip end of paper cone or bag and streak tops of meringues with chocolate.
