sarah bernhardt cookies
3 egg whites (keep the yolks for the cream)
3 1/2 dl powdered sugar (sifted)
200 g ground almonds
Whisk the egg whites until stiff peaks form (the mixture should not move when the bowl is turned upside down).
Gently fold in the ground almonds and sifted powdered sugar.
Transfer the mixture to a piping bag and pipe small cookies onto a baking sheet lined with parchment paper.
Bake at 180°C for 10 minutes.
Let the cookies cool completely before adding the cream.
Cocoa cream:
3/4 dl sugar
3/4 dl water
3 egg yolks
100 g softened butter
2 tbsp cocoa powder
Instructions:
Boil the water and sugar together until the mixture thickens into a syrup (this will take just a few minutes, but be careful not to overcook it).
While the syrup is boiling, beat the egg yolks well.
Slowly pour the syrup into the beaten egg yolks in a thin stream, whisking continuously.
Continue whisking on low speed for a few minutes, then gently fold in the softened butter and cocoa powder until smooth.
Chocolate Coating:
250 g chocolate (for melting)
Instructions:
Pipe or spread the cream onto the flat side of each cooled cookie, ensuring the cream is thicker in the middle.
Freeze the cookies for at least 30 minutes before coating them in chocolate.
Melt the chocolate over a double boiler. Dip each cookie into the melted chocolate, ensuring the cream is fully covered.
Store the cookies in the freezer for best results.
These delicious cookies will have a rich almond base with a creamy, chocolatey center.