Sarah Bernhardts

Name: Sarah Bernhardts
Yield: Makes about 24 pastries
Cuisine: American
Ingredients: ⅔ cup (3½ ounces) whole blanched almonds; ¾ cup sugar; 3 tablespoons (1–2) egg whites; ½ teaspoon almond extract; 2 recipes Chocolate Ganache, made and chilled at least 5–6 hours in advance; Sarah Bernhardt Chocolate Glaze; Gold leaf* (optional), or 2 tablespoons minced, unsalted, shelled pistachios; Gold leaf* (optional), or 2 tablespoons minced, unsalted, shelled pistachios

Preparation info

Makes about
24
pastries

Difficulty
Easy

Appears in

Cocolat

By Alice Medrich

Published 1990

About

Ingredients

⅔ cup (3½ ounces) whole blanched almonds
¾ cup sugar</

Americas
United States
Dessert
Gluten-free
Vegetarian

Method

To Make Macaroons: Line a baking sheet with parchment paper. In a food processor fitted with the steel blade, grind almonds and sugar until fine. Add egg whites and almond extract and process to a paste.
Transfer mixture to the pastry bag. Pipe 1½-inch rounds about ½ inch high, leaving about 1 inch between macaroons on the parchment-lined baking sheet. L