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Sarah Bernhardts
Author/Submitted by: Marian Durkin <durkin@biobase.dk>
Servings: 15
Categories:
Chocolate
/
Cookies
/
Desserts
Ingredients: 5
ounces
Marzipan 1
Egg White
-----Chocolate Truffle Filling-----
5
ounces
Dark Chocolate 1
tablespoon
Butter 5
tablespoons
Whipping Cream
-----Chocolate Glaze-----
7
ounces
Dark Chocolate 1
tablespoon
Oil
Hazelnuts,
whole, shelled
Directions:
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 5 ounces of 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 7 ounces of 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.
These pastries are very popular in Scandinavia. This recipe
comes from the Danish version of Brita Olsson's Kagebogen.
These pastries are very popular in Scandinavia. This recipe
comes from the Danish version of Brita Olsson's Kagebogen.
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