Sarah Bernhardt Cookie
This cookie is named after the famous French actress Sarah Bernhardt ( 1844-1923). She visited Denmark many times and around the turn of the century a cake was created for her. This cookie is one of the most popular pastry in Denmark.
Sarah Bernhardt Cookies
14 oz, of a good dark chocolate
32 oz. (4 cups) of heavy cream
10 oz marcipan
4 oz sugar
2 egg whites
¼ tsp salt
1/2 tsp vanilla or almond extract (optional)
10-12 oz. of a good dark chocolate
candy viola (optional)
To make the macaron, Mix the almond paste and sugar until crumbly, add the egg whites ½ at a time and then the salt and extract. Pipe into 1 inch rounds and bake at 350 degrees for about 15 minutes until golden brown around the edges.
To make Cream, melt chocolate over a water bath*. In another pot, bring sugar and water to a simmer for about 20 minutes or until it reaches 240 degrees. Whip eggs yolks until they are light in color. Very carefully add the sugar and water mixture to the eggs yolks in a thin stream on the side of the bowl. Add melted chocolate and mix until cool. Place in the refrigerator a few hours or overnight. Take the cream out of the refrigerator and whip until light and fluffy. If you whip the cremen to long, it will separate.
To assemble the cookie, turn the cooled macaroon upside down and pipe a mound of chocolate cream on top and freeze for about an hour. Melt 10-12 ounces of chocolate with 2 tablespoons of butter over a water bath*. Dip the cookies in the chocolate, allow to set and then serve.
It is best to make these cookies over two days.
*To make a water bath, fill a pan with a few inches of hot water and place a container (pan, bowl, baking dish) with chocolate in water. It keeps the ingredients from being exposing to direct heat.