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Preheat oven to 150˚F*. Line two sheet pans with parchment paper (love this parchment paper from Costo. It lasts FOREVER!). With a pen, trace around a small round object (I used the top of a spice container, about 2-inches in diameter). Repeat tracing circles, leaving 1-inch in between, till parchment paper is filled. (I put about 18 on each sheet.) Repeat with second sheet pan. Set aside.
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Place egg whites in the bowl of a stand mixer fitted with the whisk attachment. Beat until light and foamy.
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With mixer on low speed, add vanilla then, very slowly, add powdered sugar. Once all sugar has been added, set speed at medium and beat for 20 minutes. Mixture will be very thin at first, but will get quite thick, smooth and satiny.
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At this point you can either spoon the egg white mixture in mounds onto prepared cookie sheets or spoon mixture into a decorating bag (super cheap per bag!!) or a gallon size zippered bag fitted with a 2D Wilton tip (also called a drop petal tip) If using a zippered bag simply snip a tiny cut off one corner. Place 2D tip into bag and slip into corner opening then fill bag with egg mixture.
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To pipe meringues: start in center of one circle and swirl outward in a circular motion till circle is filled with meringue. Repeat till all circles are filled. For a great video tutorial on how to do this type of swirling, check this out.
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Bake for 2 hours or until meringues are crisp. Turn oven off and leave meringues in oven till completely cool. Remove from oven when cool .
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For the ganache and the final step for the meringues. While meringues are baking, prepare ganache; place jam and cream in a medium size microwave safe bowl. Cook on high for 1 minute**. Add the chocolate chips and allow to heat for 3 minutes. Whisk until mixture is smooth. Refrigerate for 45 minutes to an hour to thicken ganache***.
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Remove from refrigerator and whip the ganache for 5 minutes or until it's light, fluffy and color lightens slightly. Transfer to a piping bag fitted with a small round tip. (For "multi-colored effect see tip**** below.) Pipe (or spoon) a quarter size (or larger, if you want a thicker filling) onto half of the cookies Top with remaining cookies and compress gently till filling spreads to edges. Refrigerate for 30 minutes to set ganache.