Sarah Bernhardts You Have To Try
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| Sarah Bernhardts |
"I have many recipes in my files. This one changed into given to me at a cookie exchange. It is quite long, but worth the effort. If you would alternatively, you may alternative rum extract for the rum."
Ingredients :
- 1 (eight ounce) can almond paste
- three egg whites
- 3/four cup white sugar
- 1/2 teaspoon almond extract
- 1 pinch salt
- 9 (1 ounce) squares semisweet chocolate
- half cup unsalted butter
- three egg yolks
- three tablespoons rum
- 6 (1 ounce) squares German sweet chocolate
Instructions :
| Prep : | Cook : 30M | Ready in : |
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- Preheat oven to 350 tiers F (180 ranges C).
- To make Macaroons: Line 2 baking sheets with ungreased foil. In huge bowl integrate almond paste, egg whites, sugar, almond extract and salt. Beat with mixer at medium until well blended.
- Spoon into pastry bag with #8 megastar tip. Press batter into 1 1/four inch rounds. Bake 10-15 mins, till pale golden. Remove foil to twine racks to chill. Carefully remove cookies and region on waxed paper covered pans.
- To Make Filling: While cookies are baking; soften nine squares semisweet chocolate in double boiler. Remove from warmness and beat in half of cup butter. Add egg yolks and rum till smooth. Let stand till slightly thickened, (approximately 1/2 hour), stirring every now and then. Spread 1 teaspoon filling on bottom of every macaroon. Refrigerate filling side up on pan until corporation, 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 warmness. Test chocolate, it should experience lukewarm. Dip cookies filling side down rotating to coat absolutely. Place on waxed paper and refrigerate until set. Store tightly blanketed in fridge.
Notes :
- Reynolds® Aluminum foil can be used to maintain food wet, cook dinner it calmly, and make smooth-up less complicated.
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