HAZELNUT MERINGUE COOKIES:

Pre- heat oven to 350 degree F

Place rack at lower third of the oven.

Line 2 cookie sheets with parchment paper

In medium bowl, sift hazelnut flour and confectioners sugar. With back of spatula gently press any large granuals through the sifter. Toss any that do not go through. Repeat process 2 more times. Set aside.

In a medium sauce pan add the egg whites and granulated sugar. Whisk on medium heat until sugar granuals are dissolved, about 5 minutes.

Pour into mixing bowl with whisk attachment and mix on medium speed until soft glossy peaks are reached.

Pour in the hazelnut mixture and fold until incorporated, Next press the mixture against inside of bowl with back of spatula in an upward motion. Repeat until batter is fully mixed and incorporated.

Add to piping bag and pipe cookies onto cookie sheet about 1 inch in diameter, I used an Ateco #806 tip). (If needed trace circles on parchment as a guide with pencil and flip over so pencil does not get on cookies).

Dust with cocoa powder.

Let sit for 20 minutes until skin forms on tops, this will help achieve the "foot" at bottom of cookie.

Bake for 10-11 minutes until risen and set, turning cookie sheet half way through.

Let cool completely

GANACHE:

Heat heavy cream in sauce pan until just about boiling.

Pour over chocolate, let sit for 3 minutes.

Add in butter and stir in small circulate motions until ganache is formed.

Let cool completely to room temperature.

ASSEMBLY:

Pair up the cookies with like sizes.

Using a piping bag (no tip required), fill with ganache and pipe small amount in center of one cookie. Take the second cookie and sandwich the ganache in between gently as to not break the cookie.