Chocolate Ganache Meringues

1/4 cup whipping cream
3 oz. bittersweet chocolate, cut into pieces (gourmet quality handles more easily and tastes better)
2 tablespoons butter, cut into small pieces
2 egg whites
1/3 cup sugar
1/3 cup confectioner's sugar
1/4 cup confectioner's sugar
2 tablespoons unsweetened cocoa

For the ganache:
Heat whipping cream in a small heavy saucepan over medium heat just until cream comes to a simmer. Remove from heat; stir in chocolate until melted. Stir in butter pieces, a few at a time, until melted. Refrigerate until thickened.

For the meringues:
Heat oven to 200 degrees F. Line cookie sheet with parchment paper. (To ensure the meringues are the same size, trace 1 1/2-inch circles on the parchment; turn the paper over to pipe the meringue on the other side.)

In medium bowl, beat egg whites at medium speed until soft peaks form. Gradually add 1/3 cup sugar, beating at high speed just until stiff peaks form. Fold in 1/3 cup confectioners sugar.

In small bowl, combine 1/4 cup confectioners sugar and cocoa; mix well. Fold cocoa mixture, 1/3 at a time, into beaten egg whites. Spoon mixture into pastry bag fitted with star tip. Pipe into 24 (1 1/2-inch) rounds on parchment-lined cookie sheets.

Bake at 200 degrees F for 1 to 1-1/4 hours or until crisp. Cool 5 minutes or until completely cooled.

To assemble:
For each sandwich cookie, spread chilled ganache on flat side of a meringue. Top with flat size of a second meringue.

Makes 12 sandwich cookies
rec.food.recipes/Janie McKinney/2000
Adapted from Pillsbury Classic Cookbooks: Christmas Baking