Sarah Bernhardt Cookies Recipe

How to make it

---

• Make the filling:
• In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth.
• Remove from heat, and allow to 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. Transfer bowl to mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup.
• Increase speed to high, and continue beating until cool and fluffy, about 3 minutes.
• Reduce speed to medium, and gradually drizzle in cooled chocolate, beating until fully combined; if necessary, stop to scrape down sides of bowl.
• Refrigerate until firm and cold, about 45 minutes to 1 hour.
• Preheat the oven to 350 degrees.
• Line a baking sheet with a Silpat or parchment paper; set aside
• *****************************************
• Make 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 (Ateco #11). Pipe 1-inch cookies onto a prepared baking sheet, leaving about 1 inch between each cookie.
• Bake 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.
• Place cookies dome-side down on a cooling rack. Place filling in a pastry bag fitted with a 1/4-inch tip (Ateco #11), and pipe a peaked mound onto the flat side of each cookie.
• Transfer to freezer until very firm, about 1 hour.
• ************************************
• Make the coating:
• In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth.
• Stir in shortening.
• Cool to barely warm.
• Remove cookies from freezer.
• Working quickly so that the filling doesn't melt, use a chocolate fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie.
• Place filling-side up on cooling rack placed over a baking sheet. Refrigerate until ready to serve.
• Will keep refrigerated for up to 3 days.