How To make Sarah Bernhardts
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: -----
How To make Sarah Bernhardts's Videos
Flourless Double-Chocolate Pecan Cookies | Everyday Food with Sarah Carey
I am about to show you how to make really chocolaty, really delicious cookies. They also happen to be gluten-free, because they don't call for flour, but you don't have to be on a special diet to enjoy them -- I do it all the time! You can even make these cookies for Passover, but be sure your confectioners' sugar is kosher for Passover. This recipe calls for pecans, but you can substitute walnuts, almonds, or your favorite nut. Hey, try a few different kinds. You'll never believe just five ingredients could taste this good!
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Recipe Ingredients:
3 cups confectioners' sugar
3/4 cup Dutch-process cocoa powder, spooned and leveled
1/2 teaspoon coarse salt
4 large egg whites, room temperature
5 ounces bittersweet chocolate, chopped
1 1/2 cups chopped pecans (or other nut)
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Nutritional Info:
Per serv: 381 cal; 21 g fat; 4 g protein; 61 g carb; 3 g fiber
More Sweet Treat Recipes:
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Flourless Double-Chocolate Pecan Cookies | Everyday Food with Sarah Carey
Sarah Bernhardt kager
Se med her og lær hvordan man laver lækre Sarah Bernhardt kager:)
Sarah Bernhardt Soup - Potage Sarah Bernhardt
This is a very special recipe from Banzer's culinary magazine reworked by the Dean of Chefs for your enjoyment.
Prajitura Sarah Bernhardt sau Saraberne
Reteta aici ????
Pentru bezele:
4 albusuri
200 gr zahar
120 gr nuca macinata si prajitura
1 lingura otet
1 praf sare
1 plic zahar vanilat
Pentru crema:
300 gr unt la temperatura camerei
2 oua intregi
100 gr zahar
100 gr ciocolata 60% cacao
1 plic zahar vanilat
180 gr nuca prajita
Glazura:
80 gr ciocolata
1 lingura ulei
fistic taiat marunt
Cum procedam:
Batem spuma albusurile cu praful de sare si 1 lingura de otet, apoi adaugam treptat zaharul+zaharul vanilat!
Cand avem.o spuma sticloasa adaugam nuca macinata cu ajutorul unei spatule de silicon cu miscari de jos in sus.
Punem compozitia intr un push cu tui rodund si facem bezele.
Se coc la 150 grade cu ventilatie iar la temperatura de 120 grade saca avem cuptorul fara ventilatie, timp de 30 minute.
Crema:
Intr-un castron adaugam cele doua oua+zaharul +zaharul vanilat pe bain marie pana se topeste zaharul si se incalzeste compozitia!
O luam de pe foc si adaugam ciocolata, amestecam sa se topeasca apoi o lasam la racit.
Mixam cele 300gr unt la temperatura camerei, apoi adaugam cate o lingura din compozitia de ou si ciocolata!
Obtinem o crema spumoasa si aerata.
Unim cate doua bezele cu fata si cu o spatula punem crema pe margini, apoi le dam prin cele 180 de grame de nuca prajita si macinata!
Glazura:
Topim cele 80 gr ciocolata la bain marie apoi adaugam o lingura de ulei si amestecam bine.
Cu o lingura punem deasupra prajiturelelor putina ciocolata!
Apoi am presarat putinbfistic macinat dar se poate omite!
Sper sa va fie de folos reteta!
Spor la treaba dragi gospodine!
“Andersen’s Bakery” Princess cake, Kringle, Sarah Bernhardt
Chef Jordan Pilarski tastes Danish pastries from “The Andersen’s Bakery” in downtown Santa Barbara.
Edit credits to my girlfriend: Mackenzie Drigo
Danish Sara Bernhardt Cookies With Orange - Sweet Treat Sunday - One Kitchen
Amaretti cookies filled with chocolate orange truffle!
SUBCRIBE for DAILY recipes:
You will need:
200 grams of good quality dark chocolate (7 oz)
200 ml of heavy cream (0.85 cups)
Zest from one organic orange
Around 30 amaretti cookies
Dark chocolate for dipping
Best kept in the freezer, so the cookies stays nice and crispy and they will be just as they were newly made, when you take them out and serve them.
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Food, Cooking and Recipes
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