Sarah Bernhardts

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Title: Sarah Bernhardts
Categories: Cookies
Yield: 96 servings

Macaroons:
8 oz Almond paste or 1 tube
2 lg Egg whites
7 oz Almond paste
1/4 ts Almond extract
1/2 c Sugar
1 pn Salt
Chocolate filling:
3/4 c Heavy cream
2 tb Unsalted butter
8 oz Semisweet chocolate squares
1 ts Dark rum
Glaze:
8 oz Semisweet chocolate; chopped
1 tb Vegetable shortening

Recipe by: Ladies Home Journal 12/93
Macaroons: Preheat oven to 350~. Line 3 cookie sheets w/foil; set
aside. Fit pastry bag with 1/4" plain tip. Combine almond paste, sugar, egg
whites, almond extract and salt in mixer bowl. Beat at med. speed until
smooth; increase speed to high and beat 2 mins. Spoon batter into pastry
bag and pipe 3/4" rounds on prepared cookie sheets. Bake 10 to 12 mins.,
until light golden. Cool on wire racks. Carefully peel cookies from foil;
set aside.

Chocolate filling: Meanwhile, heat cream in med. saucepan to just
boiling. Remove from heat. Add chocolate, butter, and rum; stir until
smooth. Let stand, stirring occasionally, until thick enough to pipe; about
40 mins. Fit pastry bag with 1/2" plain tip. Spoon in filling and pipe
small mound on flat side of each macaroon. Place on cookie sheets and
refrigerate until firm, about 1 hr.
Chocolate glaze: Melt chocolate and shortening in double boiler over
hot, not boiling water, stirring until smooth; keep warm.
Dip 1 cookie, filling side down, in chocolate to coat, then place
chocolate side up on jellyroll pan. Repeat with remaining cookies.
Refrigerate until firm. Makes 8 doz. Per cookie:

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