Our friend, Toren Weiner, provided this delicious recipe for our #12DaysOfCookies. Check out the recipe after the jump!
8 oz semisweet chocolate, chopped (bittersweet works too!)
1/3 cup heavy cream
2 tbsp cubed butter, room temp
8 egg whites
2 cups sugar
1/2 tsp cream of tartar
1 1/2 tsp vanilla
Prepare Alton Brown’s Graham Cracker recipe, cutting the cookies into 2-inch circles before baking using a cookie cutter. While the cookies cool, prepare ganache.
Warm heavy cream and butter in the top of a double boiler over simmering water until combined. Add chocolate, then let melt, stirring occasionally until smooth.
After cookies have cooled, add about a tablespoon of ganache to each one, spreading within a 1/4 inch of the edge with the back of a spoon. Let refrigerate to harden slightly while you prepare the frosting.
Bring an inch of water to a simmer in a saucepan. Set a heatproof bowl (preferably from a stand mixer) over the saucepan, and combine whites, sugar, and cream of tartar. Whisk until the sugar is dissolved, about 4-5 minutes. Transfer to stand mixer, and whisk on low for 1 minute, then switch to high for 5-7 minutes until you have stiff, glossy peaks. Add vanilla.
Pipe frosting on each cookie, then torch as dark as you like!