Heat oven to 350F. Line a baking sheet with a silicone baking mat.
Melt chocolate. Mix powdered sugar with egg white. Set aside.
Add sugar and almonds to chocolate, then add the egg white mixture. Mix well.
Make 20 small piles of dough on the baking sheet. Flatten them with the back of a spoon (Hint: Wet the spoon with water to prevent the dough from sticking to it). Place pan on the lowest rack in the oven. Bake for 5 minutes; the macaroons should be very moist inside and slightly crisp at the surface. Let cool on a wire rack.
Meanwhile, prepare the ganache; melt chocolate. Add the cream, beat until mixture becomes glossy. Set aside to cool.
Remove macaroons from baking sheet, taking care not to break them.
While the ganache is still soft, spread a small amount on each macaroon half and glue them together. Place them immediately in the refrigerator.
Many years ago I tasted a chocolate cake that was absolutely the best cake I had ever tasted. I got the recipe and would make it often. Unfortunatley, I’ve misplaced the recipe! This one is a close second.
Add cream to a saucepan and heat slowly. When cream starts to simmer, pour over chocolate. Mix carefully (do not create bubbles!) until chocolate is completely melted.
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