Cigar cookies with chocolate ganache filling

Preheat the oven; one baker sets 350, the other 375 Fahrenheit.

Make the ganache filling and let it cool to a pipeable consistency; making it first gives it time to set.

Beat the eggs to a meringue, adding the sugar slowly for a glossy finish, to stiff peaks: lifted and flipped, the whisk holds a peak. Over-whipping is the risk.

Cut an oval stencil to spread the batter super thin.

Sift in the half cup of flour.

Spread the batter thin through the stencil and bake; the cookies should be pale with golden-brown edges and crisp.

If the ganache is too soft, spread it on a quarter sheet and refrigerate to set faster; fill the cookies.