How To Make Sarah Bernhardt Cookies

Although this recipe has French cuisine written all over it (and is named after a French actress), you would be surprised to find out it hails from a different European country. There’s not quite anything like Sarah Bernhardt cookies. A macaron sandwich with a chocolate filling that’s then smothered in some more chocolate, it’s by far one of our favorite things in the pastry world. And although the process of making macarons can be a bit finicky, just watch how our online pastry school chef does it and follow along for a fail proof almond cookie.

Learn how to make Sarah Bernhardt cookies in this step-by-step recipe tutorial videos. Don’t worry about how intimidating this dish might seem. We have you covered!

Sarah Bernhardt Cookies

Macaron Ingredients
10 oz almond paste
4 oz sugar
2 egg whites
¼ tsp salt
1/2 tsp vanilla or almond extract (optional)

French Butter Cream Ingredients
8 oz sugar
6 oz water
1 cup egg yolks
¼ cup cocoa powder
1 pound of butter

Macaron Directions
1. Mix the almond paste and sugar until crumbly, add the egg whites ½ at a time and then the salt and extract. Pipe into 1 inch rounds and bake at 350 degrees for about 15 minutes until golden brown around the edges.

French Butter Cream Ingredients
1. Bring the sugar and water to a simmer for about 20 minutes or until it reaches 240 degrees. Whip the eggs yolks until they are light in color.
2. Very carefully add the sugar and water mixture to the eggs yolks in a thin stream on the side of the bowl. Add the cocoa powder and mix until cool. Add the butter and mix until light and fluffy.

Cookie Assembling Directions
1. Turn the cooled macaroon upside down and pipe a mound of butter cream on top and freeze for about an hour.
2. Melt 16 ounces of chocolate with 2 tablespoons of butter or shortening
3. Dip the cookies in the chocolate, allow to set and then serve.


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