Even though I wasn't a really big fan of the ganache we made, I still think it turned out pretty good. The ladyfingers could have been piped better, there was way too many different shapes (meaning some were longer, fatter than others) but HAY! ... they all tasted the same when I dumped them into my mouth.
4oz bread flour
6 egg yolks
6 egg whites
1/2 tsp lemon juice
1 lb bittersweet chocolate
1 pt heavy cream
1 fl oz almond/coffee liquer
(bring cream to a boil. Pour hot cream over chopped chocolate stir with rubber spatula to blend; stir in liquer. All to cool before using)
Sift flour and cornstarch together.
Whip egg yolks with 2oz of sugar until thick and creamy.
Whip egg whites until foamy. Slowly add 2 oz of sugar and lemon juice.
Whip until soft peaks form, then add remaining sugar until soft peaks form.
Fold 1/3 of whites into whipped yolks, then fold in remaining whites. Fold in
the flour mixture.
Place mixture in pastry bag, and pipe as desired.
Bake at 425 until lightly browned.
Flip cookies on back side. Pipe ganache in center and sandwich between two cookies.
Sprinkle with powder sugar.