Almond Macaroons with Chocolate Ganache

A few weeks ago I was in Boston and my friend's mom made almond macaroons with a chocolate ganache for a dinner party. Not having had a macaroon before, I didn't know what to expect. Well what I had was by far my most favorite cookie yet. This macaroon was the perfect combination of crunchy and chewy. It was more of a cookie sandwich: 2 macaroons with chocolate ganache in-between. I am pretty sure I could have eaten all 20+ that she made.......good thing I wasn't left alone. :)
Anyways, I of course had to come home and figure out how to make them myself, and how to make fewer. After a few tries, success! Did I mention I made dairy free ganache?? Yes ma'am! 

Almond Macaroon Sandwiches with Chocolate Ganache

Ingredients: 

• 1/2cup +2tbs blanched almonds(see below if you would like to know how to blanch almonds)
• 3/4 cup sugar
• 2 egg whites
• pinch sea salt

Chef's Note: Almost all recipes call for almond extract. (I don't enjoy the taste, but if you do, add 3/4 tsp)

Almond Macaroons:

Preheat oven to 350 and line cookie sheet with silpat or parchment paper. 
In food processor, pulse almonds and sugar into fine powder. In separate bowl, whip egg whites and salt until they form a soft peak. Slowly fold the almond "flour" in with the egg whites. Continue to fold until all is combined. Your batter will be thick and sticky. Allow batter to sit for 15-20 minutes. Using a teaspoon, drop walnut sized batter on pan....leaving space between each. The cookie will spread. I only made 6 at a time if that gives you an idea. Bake @350 for 16 minutes. Remove from oven and cool. 

Chocolate Ganache:

Ingredients:

• 4 oz bittersweet chocolate
• 1/2 cup coconut milk(use cream if you prefer)

In small sauce pan, heat milk over medium heat. You want bubbles to form but you don't want it to boil. Place chocolate chips in heat proof bowl and pour heated milk over top. Stir until all chocolate is melted and mixture is smooth. Let cool at least 1 hour in fridge.(until ganache is thick and spreadable)

Once cookies have cooled and ganache is set, spread about 1tbs of ganache on flat side of one cookie. Top with second cookie. You can store the cookies for up to 3 days in air tight container. 
Makes 10 cookie sandwiches! 

Blanched Almonds:

Place almonds in heat proof bowl or pyrex. Bring 1-2 cups of water to a boil. Pour boiling water over almonds...enough to cover almonds. Let sit for 1-2 minutes. Drain almonds and rinse with cold water. This is cool: the almonds will pop out of their skins! Remove skins from all almonds and you now have yourself blanched almonds! Ta-da!