SARAH BERNHARDT COOKIES
Sarah Bernhardt cookies are as multilayered as their namesake-the famed French actress who once starred in the title role of Hamlet. An almond macaroon base is topped with silken chocolate filling and then covered in melted chocolate, resulting in a truffle-like cookie with a bit of crunch.
Yield makes about 2 1/2 dozen
Number Of Ingredients 11
Steps:
- Make filling: In a heatproof bowl set over a pan of simmering water, melt the chocolate. Remove from heat and allow to cool. Combine the sugar and the water in a small saucepan, and simmer until clear, about 5 minutes. Place egg yolks in the heatproof 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 the mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup. Raise speed to high, and continue beating until cool and fluffy, about 3 minutes. Reduce speed to medium; gradually beat in chocolate until fully combined, scraping down sides of bowl as necessary. Refrigerate until firm and cold, about 1 hour (or up to 1 week).
- Preheat oven to 350°F. Line a baking sheet with a nonstick baking mat (such as Silpat).
- Make cookies: In the bowl of an electric mixer fitted with the paddle attachment, beat almond paste and sugar on medium speed until smooth. Add egg white, almond extract, and salt, and beat to combine.
- Transfer to a pastry bag fitted with a 1/4-inch tip (such as Ateco #12). Pipe 1-inch cookies onto prepared baking sheet, leaving about 1 inch between cookies. Bake until firm and golden around edges, about 12 minutes, rotating halfway through. Transfer cookies to a wire rack to cool completely. (Cookies can be stored in an airtight container up to 1 week.)
- Place cookies flat side down on a cooling rack. Transfer filling to a pastry bag fitted with a 1/4-inch tip (such as Ateco #11), and pipe a peaked mound on top of each cookie. Transfer to freezer until very firm, about 1 hour.
- Make coating: In a heatproof bowl set over a pan of simmering water, melt the chocolate. Stir in the shortening. Cool until barely warm.
- Remove cookies from freezer. Working quickly so 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 set over a baking sheet. Cookies can be refrigerated in airtight containers up to 4 days.
SARAH BERNHARDT CAKES/COOKIES
Every chocolate lover will fall in love with this "cookie" - yummy!! My family has...The recipe for macrons are under Super easy macrons. Enjoy
Provided by Lene Frost
Categories Chocolate
Time 1h5m
Number Of Ingredients 4
Steps:
- 1. Mix the heavy cream and 1½ cup chocolate in a pot and melt and mix. When well mixed pour into a bowl and store in the fridge untill cool.
- 2. After cooled down wip up the mix untill it is nice and thick.
- 3. Place one tablespoon full on each macron forming a little peak. Cool again for the cream to set on the macron. Aprox. 10 min.
- 4. Carefully melt the 1 3/4 cup chocolate. Dip the cream top into the chocolate. Cool again before serving :-)
SARAH BERNHARDT CAKES (SARAH BERNHARDT-KAGER) (DANISH)
Sarah Bernhardt, the great French actress, captured Danish hearts to such an extent that they named these special chocolate mousse topped meringue cakes after her.
Provided by Olha7397
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Cover a baking sheet with parchment paper or grease and flour it.
- Preheat oven to 350°F.
- In a large bowl, whisk the egg white until foamy; add the sugar, and beat until mixture holds soft peaks.
- Fold in the pulverized almonds, cornstarch, and almond extract.
- Spoon into 12 mounds evenly spaced on the prepared baking sheet, allowing plenty of space between them.
- Bake until top is dry and cakes are a creamy color, about 10 minutes.
- Remove from sheet and cool on rack.
- Melt 1/2 cup of the chocolate chips in a small bowl over hot water.
- Melt the butter in another pan.
- Whip the egg with the lemon rind, sugar, and vanilla until light and fluffy.
- Mix the COOLED chocolate and butter together and add the egg mixture.
- When this has thickened, spread it over the base of the cakes, allowing the mixture to set.
- Melt the remaining chocolate and pour over the firm chocolate layer.
- Decorate each cake with an almond.
- Makes 12 cakes.
- The Great Scandinavian Baking Book...-- Beatrice Ojakangas.
More about "sarah bernhardt cakescookies recipes"
SARAH BERNHARDT COOKIES | THE KITCHEN SCOUT
Web Dec 11, 2014 The decadent treat, a combination of almond meringue cookie layered with chocolate buttercream and topped with a …
From thekitchenscout.com
Reviews 21Estimated Reading Time 9 minsServings 56
From thekitchenscout.com
Reviews 21Estimated Reading Time 9 minsServings 56
SARAH BERNHARDT COOKIES WITH YELLOW CREAM - SCANDINAVIAN …
Web Aug 28, 2023 Course: Dessert Cuisine: Danish, Norwegian Keyword: almond, chocolate, Christmas, cookies Prep Time: 1 hour Cook Time: 25 minutes Resting Time: 50 minutes …
From scandinaviancookbook.com
Category DessertTotal Time 2 hrs 15 mins
From scandinaviancookbook.com
Category DessertTotal Time 2 hrs 15 mins
SARAH BERNHARDT COOKIES - SCANDINAVIAN COOKBOOK
Web Dec 23, 2022 Sarah Bernhardt cookies are made with an almond cookie base, topped with chocolate cream and dipped in chocolate. They're …
From scandinaviancookbook.com
4.8/5 (6)Category Dessert
From scandinaviancookbook.com
4.8/5 (6)Category Dessert
SARAH BERNHARDT CAKES – MIMI THORISSON
Web Dec 10, 2012 Preheat the oven 180°C/ 350°F For the meringues: 4 egg whites 230 g (2 and 1/3 cups) icing/ confectioner’s sugar (sifted) 250 g (2 cups) ground almond In a large …
From mimithorisson.com
From mimithorisson.com
HOW TO MAKE SARAH BERNHARDT COOKIES - ESCOFFIER ONLINE
Web Feb 25, 2016 1. Bring the sugar and water to a simmer for about 20 minutes or until it reaches 240 degrees. Whip the eggs yolks until they are light in color. 2. Very carefully …
From escoffieronline.com
From escoffieronline.com
SARAH BERNHARDT COOKIES RECIPE | HEYFOOD — MEAL …
Web ganache filling ½ cup heavy cream 1 tsp almond extract chocolate coating Ready to get your FREE recipes & meal plans? Build your unique taste profile to instantly receive recipes matched to your tastes.
From heyfoodapp.com
From heyfoodapp.com
SARAH BERNHARDT COOKIES WITH LIQUORICE — SWEET • SOUR - SAVORY
Web Feb 11, 2014 Sarah Bernhardt cakes originates to 1911, where a Copenhagen pastry chef (Johannes Steen) created this cake as a tribute to the world-famous french actress, …
From sweetsoursavory.com
From sweetsoursavory.com
HOW TO MAKE SARAH BERNHARDT COOKIES - YOUTUBE
Web How to Make Sarah Bernhardt CookiesThe Spice City recipe for delicious homemade cookies.Ingredients:1 egg white50g (1.7oz) walnuts50g (1.7oz) sugarsaltFor th...
From youtube.com
From youtube.com
HOW TO MAKE SARAH BERNHARDT COOKIES - YOUTUBE
Web Feb 25, 2016 0:00 / 32:36 Introduction How To Make Sarah Bernhardt Cookies Escoffier Home Gourmet 256K subscribers Subscribe Subscribed 13K views 7 years ago FULL …
From youtube.com
From youtube.com
SARAH BERNHARDT COOKIES RECIPE - DELISH
Web Jan 1, 2008 1 Ingredients 6 oz. semisweet chocolate 1/2 c. sugar 1/2 c. water 4 large egg yolks 1/4 lb. almond paste 1/4 c. sugar 1 large egg white tsp. pure almond extract pinch …
From delish.com
From delish.com
SARAH BERNHARDT COOKIES — SWEET • SOUR • SAVORY
Web Feb 11, 2014 Bring the cream to a boil in a saucepan, remove the pan from the heat and let the cream cool down to 60℃. Add the chocolate while stirring, and continue to stir until …
From sweetsoursavory.com
From sweetsoursavory.com
SARAH BERNHARDT COOKIES • THE VIEW FROM GREAT ISLAND
Web Sep 19, 2014 Irresistible, I tell you! Sarah Bernhardt Cookies 3.59 from 12 votes Print Recipe Rate Recipe Ingredients for the meringues 4 egg whites 1/2 tsp almond extract 2 1/3 cups confectioner’s sugar, sifted
From theviewfromgreatisland.com
From theviewfromgreatisland.com
SARAH BERNHARDT COOKIES RECIPE | RECIPES.NET
Web Nov 12, 2023 1 large egg white tsp pure almond extract pinch salt 12 oz semisweet chocolate 2 tbsp pure vegetable shortening Instructions
From recipes.net
From recipes.net
DECADENT ALMOND MERINGUE COOKIES! - COOK-EAT-GO
Web Dec 13, 2018 Place water and sugar in saucepan over medium high heat until a deep-fry thermometer reaches 115C or 242°F, about 10 - 15 minutes. Once ready, set aside to …
From cook-eat-go.com
From cook-eat-go.com
SARAH BERNHARDT CAKES - FREDERIKKE WæRENS
Web Sarah Bernhardt cakes are traditionally made with a truffle cream, but I made these with ganache, so here’s a recipe for truffle cream, which is whipped up after it has been …
From frederikkewaerens.dk
From frederikkewaerens.dk
SARAH BERNHARDT COOKIES - LAKE LURE COTTAGE KITCHEN
Web Dec 8, 2014 I made a new cookie for the holidays this year. The minute I received my copy of A Kitchen in France by Mimi Thorisson, I knew that the Sarah Bernhardt cookies would be on my Christmas table. Sarah …
From lakelurecottagekitchen.com
From lakelurecottagekitchen.com
SARAH BERNHARDT CAKES - NIBBLEDISH
Web Jun 1, 2018 heat up 2 dl. cream up until boiling and remove from heat. add 200 g. chunky pieces of chocolate while stirring gently. keep stirring until smooth and set to cool …
From nibbledish.com
From nibbledish.com
SARAH BERNHARDT COOKIES | SAVEUR
Web Step 1 Heat oven to 350°. Line two baking sheets with parchment paper; set aside. Process almonds in bowl of food processor until finely ground, 1 minute. Add confectioners' sugar …
From saveur.com
From saveur.com
SARAH BERNHARDT COOKIES (SWEDISH CHOCOLATE-BISKVI) | MY …
Web Preheat the oven at 175 degrees Celsius. Put the egg whites in a bowl and whip them to a hard foam. Grate the almond paste big. Pour the in the bowl with the egg whites and stir …
From mycookingplace.com
From mycookingplace.com
You'll also love