Steps
1. Preheat oven to 350°F.
2. In a food processor, blend together the almond flour and powdered sugar until the mixture is fine and powdery.
3. In a separate bowl, whisk the egg whites until foamy. Then add the lemon juice and granulated sugar, and continue to whisk until stiff peaks form.
4. Gently fold in the almond flour mixture into the egg whites until just combined.
5. Line a baking sheet with parchment paper and pipe small circles onto the parchment paper.
6. Bake for 15 minutes. Allow to cool before removing from the baking sheet.
7. In a small saucepan, heat the cream until it starts to simmer. Remove from heat and add the chocolate chips. Stir until the ganache is smooth.
8. Spread the ganache onto the flat side of one cookie, then top with the other cookie.