• Preheat your oven to 350F and line baking sheets with parchment paper.

prep the ganache filling

• Put the cream and the chocolate into a glass measuring cup and microwave for 1 minute. Stir until all the chocolate is melted and glossy. If necessary microwave it again for a very short burst. Don't over do this. Stir in the extract. Set the ganache in the refrigerator until it is cooled and thickened. This might take a couple of hours.

make the meringues

• Put the 4 large egg whites and the 1 tsp almond extract in the clean, dry bowl of a stand mixer. You can also use a hand mixer. Beat the whites until they are foamy, and then slowly start adding the 2 1/3 cups confectioner’s sugar, a little at a time, until it is all incorporated and the meringue is thick, glossy, and holds stiff peaks.
• Carefully fold in the 2 cups almond flour.
• Pipe the batter onto a parchment lined baking sheets. I pipe mine into 1 1/2 inch circles about an inch apart from each other. Use a wet finger to smooth out any peaks in your meringues. I get about 20 meringues to each cookie sheet.
• Bake for about 10 minutes, until set. I bake each pan of meringues separately.
• Let the cookies cool for a few minutes on the pan before transferring to a rack to finish cooling.

fill the cookies

• When the ganache is scoopable, spoon a small mound on the flat side of each cookie, smoothing it into an even mound. Cover the entire surface of the cookie.
• Put all the cookies back in the refrigerator to firm up while you make the chocolate coating.

add the chocolate shell

• To make the coating, I like to work with half the chocolate at a time. Put half the amount of chocolate and vegetable oil in a small microwave safe bowl and microwave for 1 minute. Stir to melt all the chocolate. If necessary, microwave again in 15 second bursts until the chocolate is smooth and glossy. Don't over do this or your chocolate will seize up.
• Let the melted chocolate cool for about 5 minutes, and then you can dip your cookies. Dip them head first into the chocolate, and set them upright on a tray. When you've used all the chocolate, melt the other half for the rest of the cookies.
• Store the cookies in the refrigerator. You can also freeze them.