Sarah Bernhardt Cake
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INGREDIENTS 1 (8-ounce) can almond paste
3 egg whites
¾ cup white sugar
½ teaspoon almond extract
Dash of salt9 (1-ounce) squares semisweet chocolate
½ cup butter, unsalted
3 egg yolks
3 tablespoons rum or rum-extract
6 (1-ounce) squares sweet cooking chocolatePreheat oven to 350 degrees.
TO MAKE MACAROONS
Line 2 baking sheets with ungreased aluminum foil.
In large bowl combine almond paste, egg whites, sugar, almond extract and salt. Beat with electric mixer at medium speed until well blended.
Spoon into pastry bag with #8 star tip. Press batter into 1- ¼ inch rounds. Bake 10 to 15 minutes, until pale golden. Remove foil to wire racks to cool. Carefully remove cookies and place on waxed paper lined pans.
TO MAKE FILLING
While cookies are baking; melt 9 squares semisweet chocolate in double boiler. Remove from heat and beat in ½ cup butter. Add egg yolks and rum until smooth. Let stand until slightly thickened (about ½ hour), stirring occasionally. Spread 1 teaspoon filling on bottom of each macaroon. Refrigerate filling side up on pan until firm, about 1 hour.
TO MAKE GLAZE
Work with small quantities of chocolate at a time. Melt sweet cooking chocolate in double boiler until smooth. Remove from heat. Test chocolate, it should feel lukewarm. Dip cookies filling side down rotating to coat completely. Place on waxed paper and refrigerate until set. Store tightly covered in refrigerator.
Makes 5 dozen
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