Sarah Bernhardt Cookies

Ingredients

for the meringues
• 4 egg whites
• 1/2 tsp almond extract
• 2 1/3 cups confectioner’s sugar (sifted)
• 2 cups ground almonds

ganache filling
• 2 cups dark or bittersweet chocolate chips
• 1/2 cup heavy cream
• 1 tsp almond extract

chocolate coating
• 1 pound dark chocolate, either baking squares or chips
• 2 tsp vegetable or coconut oil

Instructions

1. Set oven to 350F
2. Put the egg whites and the extract in the clean, dry bowl of a stand mixer. You can also use a hand mixer. Beat the whites until they are foamy, and then slowly start adding the sugar, a little at a time, until it is all incorporated. Continue beating the egg whites until they form stiff peaks. This will take about 10-15 minutes.
3. Carefully fold in the almonds.
4. Spoon or pipe the batter onto a parchment lined baking sheets. They can be any size you like, but I made mine about 1 1/2 inches round.
5. Bake for about 10 minutes, until set.
6. Let the cookies cool for a minute before transferring to a rack to finish cooling.
7. Put the cream and the chocolate into a glass measuring cup and microwave for 1 minute. Stir until all the chocolate is melted and glossy. If necessary microwave it again for a very short burst. Don't over do this. Stir in the extract. Set the ganache in the refrigerator until it is cooled and thickened. This might take a couple of hours.
8. When the ganache is scoopable, spoon a small mound on the flat side of each cookie, smoothing it into an even mound. Cover the entire surface of the cookie.
9. Put all the cookies back in the refrigerator to firm up while you make the chocolate coating.
10. To make the coating, I like to work with half the chocolate at a time. Put half the amount of chocolate and vegetable oil in a small microwave safe bowl and microwave for 1 minute. Stir to melt all the chocolate. If necessary, microwave again in 15 second bursts until the chocolate is smooth and glossy. Don't over do this or your chocolate will seize up.
11. Let the melted chocolate cool for about 5 minutes, and then you can dip your cookies. Dip them head first into the chocolate, and set them upright on a tray. When you've used all the chocolate, melt the other half for the rest of the cookies.
12. Store the cookies in the refrigerator. You can also freeze them..

Notes

https://theviewfromgreatisland.com/sarah-bernhardt-cookies/

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