Sarah Bernhardt Cookies
- FOR THE FILLING
- 6 ounces semisweet chocolate, coarsely chopped
- 1/2 cup sugar
- 1/2 cup water
- 4 large egg yolks, lightly beaten
- FOR THE COOKIE
- 1/4 pound almond paste
- 1/4 cup sugar
- 1 large egg white
- 1/8 teaspoon pure almond extract
- Pinch of salt
- FOR THE COATING
- 12 ounces semisweet chocolate, coarsely chopped
- 2 tablespoons pure vegetable shortening
- 1.take the filling: In the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Remove from heat, and cool. Combine sugar and water in a small saucepan over medium-high heat, and simmer until clear, about 5 minutes; remove from heat. Place egg yolks in the bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes. Using whisk attachment; with mixer on medium, beat in hot sugar syrup. Increase speed to high, and continue beating until cool and fluffy, about 3 minutes.
- 2.teduce speed, gradually drizzle in cooled chocolate, beating until fully combined. Refrigerate until firm, about 45 minutes.
- 3.treheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper.
- 4.take the cookies: In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar; beat until smooth. Add egg white, almond extract, and a pinch of salt; beat to combine. Transfer to a pastry bag fitted with a 1/4-inch tip. Pipe 1-inch cookies onto a prepared baking sheet, leaving about 1 inch between each cookie.
- 5.take until firm and golden around edges, about 12 minutes. Transfer cookies to a wire rack to cool completely. The cookies may be stored at this stage in an airtight container for up to 1 week.
- 6.tlace cookies dome-side down on a cooling rack. Place filling in a pastry bag fitted with a 1/4-inch tip, and pipe a peaked mound onto the flat side of each cookie. Transfer to freezer until very firm, about 1 hour.
- 7.take the coating: In the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Stir in shortening. Cool.
- 8.temove cookies from freezer. Working quickly so that the filling doesn't melt, dip each cookie to coat. Place filling-side up on cooling rack placed over a baking sheet. Refrigerate until ready to serve.
filling, semisweet chocolate, sugar, water, egg yolks, cookie, almond paste, sugar, egg white, almond, salt, coating, chocolate, vegetable shortening
Taken from www.epicurious.com/recipes/member/views/sarah-bernhardt-cookies-1276153 (may not work)