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| Sarah Bernhardts |
"I even have many recipes in my documents. This one was given to me at a cookie change. It is quite long, but really worth the effort. If you'd as an alternative, you can alternative rum extract for the rum."
Ingredients :
- 1 (8 ounce) can almond paste
- three egg whites
- three/four cup white sugar
- 1/2 teaspoon almond extract
- 1 pinch salt
- 9 (1 ounce) squares semisweet chocolate
- half of cup unsalted butter
- 3 egg yolks
- 3 tablespoons rum
- 6 (1 ounce) squares German candy chocolate
Instructions :
| Prep : | Cook : 30M | Ready in : |
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- Preheat oven to 350 degrees F (a hundred and eighty tiers C).
- To make Macaroons: Line 2 baking sheets with ungreased foil. In large bowl integrate almond paste, egg whites, sugar, almond extract and salt. Beat with mixer at medium until nicely combined.
- Spoon into pastry bag with #8 big name tip. Press batter into 1 1/four inch rounds. Bake 10-15 minutes, until light golden. Remove foil to cord racks to chill. Carefully eliminate cookies and region on waxed paper coated pans.
- To Make Filling: While cookies are baking; melt 9 squares semisweet chocolate in double boiler. Remove from warmness and beat in half of cup butter. Add egg yolks and rum until smooth. Let stand until barely thickened, (about half hour), stirring every now and then. Spread 1 teaspoon filling on backside of each macaroon. Refrigerate filling aspect up on pan until organization, about 1 hour.
- To Make Glaze: Work with small portions of chocolate at a time. Melt sweet cooking chocolate in double boiler till clean. Remove from warmth. Test chocolate, it must sense lukewarm. Dip cookies filling facet down rotating to coat completely. Place on waxed paper and refrigerate until set. Store tightly blanketed in fridge.
Notes :
- Reynolds® Aluminum foil can be used to hold food moist, cook it lightly, and make easy-up less difficult.
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