I myself prefer a ganache filling, but some also like a simple buttercream frosting or any other kind of filling, so you can actually do pretty much as you want to. Here you just have a simple ganache filling.
Ingredients:
1 1/4 cup powdered sugar
3/4 cup almond meal/flour
3 egg whites
5 tbsp sugar
1 tsp vanilla extract
food coloring (optional)
Ganache Filling:
1 tbsp butter
1 cup semi-sweet chocolate chips
1/4 cup milk (any kind you prefer. 2%, half&half, heavy cream etc)
Directions:
1. Sift almond meal and powdered sugar together into a medium bowl.
2. In a separate larger bowl, whisk egg whites until until almost stiff all the way. When they're almost stiff enough you can turn them upside down, go ahead and add one tablespoon of sugar at a time. When the mixture starts to look shiny and you can turn it upside down with no problems (after about 10 minutes) stir in vanilla and food coloring.
3. With a rubber spatula mix the flour mixture and egg whites together. DON'T OVERMIX or the cookies will crack.
4. Preheat oven to 300 degrees
5. Pour batter into a pastry bag or zip lock bag and make little rounds in a cookie sheet covered with parchment paper.
6. "Tap" the cookie sheet on the counter or a table to remove any air bubbles etc.
7. Let the macaroons rest for about 20-30 minutes on the counter to dry before baking them.
8. Bake in the oven for about 15 minutes.
9. Let the macaroons cool completely before you try to remove them from the cookie sheet! Otherwise they will crack.
Make the filling while waiting
1. Melt butter over a double boiler.
2. Once the butter has melted add 3/4 of the chocolate chips and all of the milk and stir until melted and combined.
3. Remove from heat and add the remaining chocolate chips.
4. Assemble the cookies and ganache, and enjoy!
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