Sarah Bernhardts

Rating: 3.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

I have many recipes in my files. This one was given to me at a cookie exchange. It is quite long, but worth the effort. If you'd rather, you can substitute rum extract for the rum.

By Marge
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (180 degrees C).

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  • To make Macaroons: Line 2 baking sheets with ungreased foil. In large bowl combine almond paste, egg whites, sugar, almond extract and salt. Beat with mixer at medium until well blended.

  • Spoon into pastry bag with #8 star tip. Press batter into 1 1/4 inch rounds. Bake 10-15 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 1/2 cup butter. Add egg yolks and rum until smooth. Let stand until slightly thickened, (about 1/2 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving:
161.2 calories; 2.1 g protein; 16.8 g carbohydrates; 28.6 mg cholesterol; 13.5 mg sodium. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

AJR
Rating: 5 stars
08/29/2006
First let me say that Sarah Bernhardts are my favorite gourmet cookie. This recipe is fantastic if you correct the 1 error in the ingredients. As per the recipe I made the cookie using 1 oz. of almond paste. When I came up with soup for the dough I decided something was wrong and used the rest of the can of almond paste (8 oz. total) which made the dough much better though still very soft. But I went ahead with the dough and the cookies came out fine. I think next time I will use medium eggs instead of large but definitely still use the 8 oz. of almond paste. With the filling I found it easier to work with after I had cooled it completely and it had almost solidified. With the glaze I found the warmer the better otherwise it was thicker than I liked. But overall this is a great recipe and I will make it again and again!!! Thank you Marge! Read More
Helpful
(10)

Most helpful critical review

LSCHUS19
Rating: 1 stars
09/29/2006
should have read the other review before beginning this recipe. There is an error in the amount of almond paste called for in this recipe. Adding only 1 oz. results in a soupy batter that made a complete mess of the kitchen. I think perhaps you meant 11 oz which is what i used after i cleaned the entire kitchen threw out the original soup batter and started from scratch. Read More
Helpful
(4)
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
AJR
Rating: 5 stars
08/29/2006
First let me say that Sarah Bernhardts are my favorite gourmet cookie. This recipe is fantastic if you correct the 1 error in the ingredients. As per the recipe I made the cookie using 1 oz. of almond paste. When I came up with soup for the dough I decided something was wrong and used the rest of the can of almond paste (8 oz. total) which made the dough much better though still very soft. But I went ahead with the dough and the cookies came out fine. I think next time I will use medium eggs instead of large but definitely still use the 8 oz. of almond paste. With the filling I found it easier to work with after I had cooled it completely and it had almost solidified. With the glaze I found the warmer the better otherwise it was thicker than I liked. But overall this is a great recipe and I will make it again and again!!! Thank you Marge! Read More
Helpful
(10)
AJR
Rating: 5 stars
08/29/2006
First let me say that Sarah Bernhardts are my favorite gourmet cookie. This recipe is fantastic if you correct the 1 error in the ingredients. As per the recipe I made the cookie using 1 oz. of almond paste. When I came up with soup for the dough I decided something was wrong and used the rest of the can of almond paste (8 oz. total) which made the dough much better though still very soft. But I went ahead with the dough and the cookies came out fine. I think next time I will use medium eggs instead of large but definitely still use the 8 oz. of almond paste. With the filling I found it easier to work with after I had cooled it completely and it had almost solidified. With the glaze I found the warmer the better otherwise it was thicker than I liked. But overall this is a great recipe and I will make it again and again!!! Thank you Marge! Read More
Helpful
(10)
LSCHUS19
Rating: 1 stars
09/29/2006
should have read the other review before beginning this recipe. There is an error in the amount of almond paste called for in this recipe. Adding only 1 oz. results in a soupy batter that made a complete mess of the kitchen. I think perhaps you meant 11 oz which is what i used after i cleaned the entire kitchen threw out the original soup batter and started from scratch. Read More
Helpful
(4)
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SAlex
Rating: 5 stars
05/30/2012
I have made this cookie around the holidays for years. It is the favorite of many of my family members. It is my personal favorite. Do read other reviews to correct the almond paste error (amount). It is great! Read More
Helpful
(2)
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