Confidence cookie with dark chocolate ganache

A delicious almond cookie filled with a rich ganache.


Recipe for 40 Tapas

For the cookie

225 Gr
Egg white
100 Gr
150 Gr
Icing sugar
150 Gr
Almond powder
50 Gr
Wheat flour

For the ganache

375 Gr
Cream 35%
40 Gr
Corn syrup
300 Gr
Dark chocolate
75 Gr
Softened butter

Preparation time: 40 min

Preheat your four at 300 °F

  • Preparation for the confidence cookie

    Start by first, sifting the dry ingredients once or twice. Using the stand alone mixer with the whisk attachment (or a mixette), whisk the egg whites until they become frothy and gradually add the sugar until stiff peaks are formed. Fold in the sifted dry ingredients with a spatula until they are well combined. Using the pastry bag and a round tip, form cookies about 5 CM in diameter on a baking sheet lined with parchment paper (using a serpentine motion). Sprinkle with icing sugar and wait 10 minutes before baking. Bake for about 12-15 minutes.

  • Preparation for the ganache

    In a saucepan warm the cream and corn syrup. Pour over the chocolate and let it sit for 30 seconds before mixing. Add the butter and stir until mixture is mixed properly. Place saran wrap directly on top of the ganache and refrigerate for at lease 30 minutes When the cookies and the ganache have cooled down, sandwich a layer of ganache between two cookies.

This cookie is part of the family of meringue family as are macaroons, this could in fact be it's predecessor. You can freeze these in an airtight container, filled with ganache or not. They thaw in about 10 minutes in case you have surprise guests!

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