Sarah Bernhardt Cookies
User Reviews
3.9
48 reviews
Good
Sarah Bernhardt Cookies
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
for the meringues
- 4 egg whites
- 1/2 tsp almond extract
- 2 1/3 cups confectioner’s sugar sifted
- 2 cups ground almonds
ganache filling
- 2 cups dark or bittersweet chocolate chips
- 1/2 cup heavy cream
- 1 tsp almond extract
chocolate coating
- 1 pound dark chocolate either baking squares or chips
- 2 tsp vegetable or coconut oil
Instructions
- Set oven to 350F
- Put the egg whites and the extract in the clean, dry bowl of a stand mixer. You can also use a hand mixer. Beat the whites until they are foamy, and then slowly start adding the sugar, a little at a time, until it is all incorporated. Continue beating the egg whites until they form stiff peaks. This will take about 10-15 minutes.
- Carefully fold in the almonds.
- Spoon or pipe the batter onto a parchment lined baking sheets. They can be any size you like, but I made mine about 1 1/2 inches round.
- Bake for about 10 minutes, until set.
- Let the cookies cool for a minute before transferring to a rack to finish cooling.
- Put the cream and the chocolate into a glass measuring cup and microwave for 1 minute. Stir until all the chocolate is melted and glossy. If necessary microwave it again for a very short burst. Don't over do this. Stir in the extract. Set the ganache in the refrigerator until it is cooled and thickened. This might take a couple of hours.
- When the ganache is scoopable, spoon a small mound on the flat side of each cookie, smoothing it into an even mound. Cover the entire surface of the cookie.
- Put all the cookies back in the refrigerator to firm up while you make the chocolate coating.
- To make the coating, I like to work with half the chocolate at a time. Put half the amount of chocolate and vegetable oil in a small microwave safe bowl and microwave for 1 minute. Stir to melt all the chocolate. If necessary, microwave again in 15 second bursts until the chocolate is smooth and glossy. Don't over do this or your chocolate will seize up.
- Let the melted chocolate cool for about 5 minutes, and then you can dip your cookies. Dip them head first into the chocolate, and set them upright on a tray. When you've used all the chocolate, melt the other half for the rest of the cookies.
- Store the cookies in the refrigerator. You can also freeze them..
Notes
- For the outer coating, baking chocolate will melt down to a thinner consistency, the chips will be thicker. I prefer the thicker chocolate coating, so I use good quality bittersweet chips.
Nutrition Information
Show Details
Calories
193kcal
(10%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.01g
Cholesterol
4mg
(1%)
Sodium
10mg
(0%)
Potassium
152mg
(4%)
Fiber
3g
(12%)
Sugar
12g
(24%)
Vitamin A
52IU
(1%)
Vitamin C
0.02mg
(0%)
Calcium
29mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 193 kcal
% Daily Value*
| Calories | 193kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 4mg | 1% |
| Sodium | 10mg | 0% |
| Potassium | 152mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 12g | 24% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.9
48 reviews
Good
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