Sarah Bernhardts

Ingredients

220 gr almond paste
1 tube
2 egg whites
1 gr almond extract
100 gr sugar
1 gr salt
180 ml cream
18 gr butter
230 gr semisweet chocolate squares
5 gr dark rum
230 gr semisweet chocolate
12 gr vegetable shortening
1/8 macaroons preheat oven
3 cookie sheets w
3/4 tip
54 mins
3/4 rounds on prepared cookie shee bake

Instructions

small mound on flat side of each macaroon. Place on cookie sheets and refrigerate until firm, about 1 hr. Chocolate glaze: Melt chocolate and shortening in double boiler over hot, not boiling water, stirring until smooth; keep warm. Dip 1 cookie, filling side down, in chocolate to coat, then place chocolate side up on jellyroll pan. Repeat with remaining cookies. Refrigerate until firm. Makes 8 doz. Per cookie: ----