Sarah bernhardts #2

Yield: 15 Servings

Measure Ingredient
5 ounces Marzipan (up to)
1 \N Egg white
5 ounces Dark chocolate
1 tablespoon Butter
5 tablespoons Whipping cream
7 ounces Dark chocolate
1 tablespoon Oil
\N \N Whole; shelled hazelnuts, optional




From: Marian Durkin <durkin@...> Date: 19 Mar 1995 06:52:11 -0700 These pastries are very popular in Scandinavia. This recipe comes from the Danish version of Brita Olsson's Kagebogen.

Grate marzipan. Beat egg white and mix into marzipan. Place teaspoonfuls of dough onto baking sheets that have either been well greased or covered with a sheet of parchment paper. Dust hands with flour and press cookies flat. Bake 12-14 min. at 150 deg. C (300 deg. F). Remove cookies from pan while still warm, and allow to cool with bottom sides up.

Melt 150 g chocolate in a double boiler. Scald cream and butter; pour into melted chocolate while beating constantly. Allow filling to cool and thicken. Spread filling on top of macaroons, then chill in refrigerator for at least one hour.

Melt 200 g chocolate in a double boiler; stir in oil. Quickly dip cold cookies in chocolate glaze, in order to cover the truffle filling. If desired, top with a whole hazelnut. Yields about 15.



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