For Base (Cookies)

• 10 egg whites (from large eggs), chilled
• 1 cup + 1 tbsp (9 oz) sugar
• 3 cups (12 oz) almond flour
• 3¾ cups (16 oz) powdered sugar
• 1-2 tbsp flavoring extract or food coloring

For Raspberry Ganache

• 4 tbsp heavy cream
• ½ cup raspberry purée (¾ cup raspberries puréed & passed through fine strainer)
• 2½ tbsp light corn syrup
• ½ lb bittersweet chocolate (64% cocoa content suggested)
• 5 tbsp unsalted butter, room temperature
• 1 tbsp raspberry brandy or liqueur (optional)

Make Cookie Base

1. Preheat a convection oven to 325º or a conventional oven to 350º
2. In a stand mixer with a whisk attachment, start cold egg whites whipping on high speed, until they reach soft peaks (about 2 minutes)
3. Slow the mixer to low speed and add the granulated sugar slowly, about 1 tbsp at a time. Mix until whites are glossy and the sugar has dissolved (take bit and rub between your fingers to feel for sugar), about 6-7 minutes
4. Meanwhile, pass the powdered sugar and almond flour through a sifter into a large bowl, or pulse them together in a food processor until combined (then transfer into large bowl)
5. When the egg whites are glossy and the sugar has dissolved, fold them into the flour until the mixture has just come together, careful not to over-mix

Color & Flavor

1. To make multiple colors or flavors, divide into desired portions
2. Remove a little bit of base into small, separate bowl(s)
3. Add 1-2 tbsp of food coloring or flavoring (or a combination of the two), and fold it into the small bowl(s)
4. Fold the colored portion back into the main base. This technique prevents you from over-mixing

Pipe & Bake

1. Fit pastry bag with a medium, round tip. Line cookie sheets with parchment paper
2. Hold pastry bag down and apply even pressure as you pipe 1" rounds, swirling the tip at the end to prevent peaks atop the round dome (watch Delphin's technique). Pipe each round at least 1" apart
3. Bake 6-7 minutes if using a convection oven, and 9-10 minutes in a conventional oven. You will know they are done baking when the tops are hard, but no longer move around on the foots
4. Remove from oven and cool completely on the parchment

Make Raspberry Ganache

1. For raspberry purée, blend ¾ cup raspberries, then pass through a fine mesh strainer to remove seeds
2. Bring the cream, purée and corn syrup to a boil over medium-high heat in a small sauce pan
3. Meanwhile, add chocolate to a double-boiler, and heat to soften
4. Once at a boil, pour cream mixture over the chocolate to melt it completely, and whisk to combine away from heat
5. Add the room temperature butter a little at a time, whisking until melted. Mix in raspberry brandy or liqueur (if using)
6. Cool to a thicker consistency by placing over an ice bath and whisking constantly, or let it sit at room temperature for 1 hour
7. Use to frost, fill sweet treats, or roll into balls (when thickened) for chocolate truffles. Ganache can be kept refrigerated in an air-tight container for a couple of weeks

Assemble

1. Take 1 cookie base & dollop about 1 tsp of ganache (or filling of choice) in center. Sandwich with a second cookie base
2. Store in an airtight container at room temperature for up to a week