Directions for the Ganache
-Place the dark chocolate chips and coffee in a large bowl.
-Warm the cream in a small saucepan over medium heat until it just begins to boil.
-Stir it into the chocolate without creating bubbles.
-Let sit for 1 minute. Add butter.... Stir until smooth.
-Chill in the refrigerator (about 30 minutes) until thickened but still spreadable.
-Preheat oven to 315°F.
-Line 2 large baking sheets with parchment paper.
-Put powdered sugar, almond flour, cocoa powder, and coffee in a food processor pulsing several times. Continue for about 30 seconds or pulse until the ingredients are fine and well combined.
-Using a flour sifter, sift the above ingredients into a large bowl. Set aside.
- Place the 3 egg whites in the clean bowl of a stand mixer fitted with a whisk attachment. Beat on medium speed until opaque and foamy, about 30 seconds. Now add a pinch of cream of tartar, increase the speed to medium high, continue to beat until the egg whites are white in colour and hold the line of the whisk, about 1 minute.
-Continue to beat, slowly adding the granulated sugar, until the sugar is combined, the peaks are stiff, and the whites are shiny, about 1 minute more. Do not over whip. Transfer the meringue to a large bowl.
-Take a rubber spatula, and now gently fold the dry mixture with the egg whites in four different scoops until the dry ingredients are just combined.
Let sit, uncovered at room temperature for 45 minutes to set.
-Bake cookies, 1 sheet at a time, until firm to touch in centre and dry on top, about 5-7 minutes then pull the pan out and then rotate and bake for another 5-7 minutes.
-IMPORTANT Slide parchment with cookies onto work surface; cool cookies. Repeat with remaining batter, cooling sheets completely and lining with clean parchment for each batch.