Coconut Sarah Bernhardts Recipe For Stuffed

SARAH BERNHARDTS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• To make Macaroons: Line 2 baking sheets with ungreased foil. In large bowl combine almond paste, egg whites, sugar, almond extract and salt. Beat with mixer at medium until well blended.
• Spoon into pastry bag with #8 star tip. Press batter into 1 1/4 inch rounds. Bake 10-15 minutes, until pale golden. Remove foil to wire racks to cool. Carefully remove cookies and place on waxed paper lined pans.
• To Make Filling: While cookies are baking; melt 9 squares semisweet chocolate in double boiler. Remove from heat and beat in 1/2 cup butter. Add egg yolks and rum until smooth. Let stand until slightly thickened, (about 1/2 hour), stirring occasionally. Spread 1 teaspoon filling on bottom of each macaroon. Refrigerate filling side up on pan until firm, about 1 hour.
• To Make Glaze: Work with small quantities of chocolate at a time. Melt sweet cooking chocolate in double boiler until smooth. Remove from heat. Test chocolate, it should feel lukewarm. Dip cookies filling side down rotating to coat completely. Place on waxed paper and refrigerate until set. Store tightly covered in refrigerator.

COCONUT TAPIOCA PUDDING

Steps:

• Bring the tapioca, coconut milk, and salt to a boil in a saucepan over medium-high heat, stirring constantly. Reduce heat to medium-low, and simmer for 5 minutes. Stir in the sugar until dissolved.
• Beat the egg in a bowl until smooth. Whisk in about 1/2 cup of the hot tapioca mixture, 1 tablespoon at a time, then scrape the egg mixture into the simmering pudding, and stir. Simmer gently until thickened, 3 to 5 minutes , then remove from the heat and allow to cool for 10 minutes before stirring in the vanilla extract. Serve either warm or chilled.

SARAH BERNHARDTS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• To make Macaroons: Line 2 baking sheets with ungreased foil. In large bowl combine almond paste, egg whites, sugar, almond extract and salt. Beat with mixer at medium until well blended.
• Spoon into pastry bag with #8 star tip. Press batter into 1 1/4 inch rounds. Bake 10-15 minutes, until pale golden. Remove foil to wire racks to cool. Carefully remove cookies and place on waxed paper lined pans.
• To Make Filling: While cookies are baking; melt 9 squares semisweet chocolate in double boiler. Remove from heat and beat in 1/2 cup butter. Add egg yolks and rum until smooth. Let stand until slightly thickened, (about 1/2 hour), stirring occasionally. Spread 1 teaspoon filling on bottom of each macaroon. Refrigerate filling side up on pan until firm, about 1 hour.
• To Make Glaze: Work with small quantities of chocolate at a time. Melt sweet cooking chocolate in double boiler until smooth. Remove from heat. Test chocolate, it should feel lukewarm. Dip cookies filling side down rotating to coat completely. Place on waxed paper and refrigerate until set. Store tightly covered in refrigerator.

SARAH BERNHARDT COOKIES

Steps:

• Make the filling: In a heatproof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Remove from heat, and allow to cool. Combine sugar and water in a small saucepan over medium-high heat, and simmer until clear, about 5 minutes; remove from heat. Place egg yolks in the bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes. Transfer bowl to mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup. Increase speed to high, and continue beating until cool and fluffy, about 3 minutes.
• Reduce speed to medium, and gradually drizzle in cooled chocolate, beating until fully combined; if necessary, stop to scrape down sides of bowl. Refrigerate until firm and cold, about 45 minutes to 1 hour.
• Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper; set aside
• Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar; beat until smooth. Add egg white, almond extract, and a pinch of salt; beat to combine. Transfer to a pastry bag fitted with a 1/4-inch tip (Ateco #11). Pipe 1-inch cookies onto a prepared baking sheet, leaving about 1 inch between each cookie.
• Bake until firm and golden around edges, about 12 minutes. Transfer cookies to a wire rack to cool completely. The cookies may be stored at this stage in an airtight container for up to 1 week.
• Place cookies dome-side down on a cooling rack. Place filling in a pastry bag fitted with a 1/4-inch tip (Ateco #11), and pipe a peaked mound onto the flat side of each cookie. Transfer to freezer until very firm, about 1 hour.
• Make the coating: In a heatproof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Stir in shortening. Cool to barely warm.
• Remove cookies from freezer. Working quickly so that the filling doesn't melt, use a chocolate fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie. Place filling-side up on cooling rack placed over a baking sheet. Refrigerate until ready to serve.

SARAH BERNHARDTS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• To make Macaroons: Line 2 baking sheets with ungreased foil. In large bowl combine almond paste, egg whites, sugar, almond extract and salt. Beat with mixer at medium until well blended.
• Spoon into pastry bag with #8 star tip. Press batter into 1 1/4 inch rounds. Bake 10-15 minutes, until pale golden. Remove foil to wire racks to cool. Carefully remove cookies and place on waxed paper lined pans.
• To Make Filling: While cookies are baking; melt 9 squares semisweet chocolate in double boiler. Remove from heat and beat in 1/2 cup butter. Add egg yolks and rum until smooth. Let stand until slightly thickened, (about 1/2 hour), stirring occasionally. Spread 1 teaspoon filling on bottom of each macaroon. Refrigerate filling side up on pan until firm, about 1 hour.
• To Make Glaze: Work with small quantities of chocolate at a time. Melt sweet cooking chocolate in double boiler until smooth. Remove from heat. Test chocolate, it should feel lukewarm. Dip cookies filling side down rotating to coat completely. Place on waxed paper and refrigerate until set. Store tightly covered in refrigerator.

SARAH BERNHARDTS

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• To make Macaroons: Line 2 baking sheets with ungreased foil. In large bowl combine almond paste, egg whites, sugar, almond extract and salt. Beat with mixer at medium until well blended.
• Spoon into pastry bag with #8 star tip. Press batter into 1 1/4 inch rounds. Bake 10-15 minutes, until pale golden. Remove foil to wire racks to cool. Carefully remove cookies and place on waxed paper lined pans.
• To Make Filling: While cookies are baking; melt 9 squares semisweet chocolate in double boiler. Remove from heat and beat in 1/2 cup butter. Add egg yolks and rum until smooth. Let stand until slightly thickened, (about 1/2 hour), stirring occasionally. Spread 1 teaspoon filling on bottom of each macaroon. Refrigerate filling side up on pan until firm, about 1 hour.
• To Make Glaze: Work with small quantities of chocolate at a time. Melt sweet cooking chocolate in double boiler until smooth. Remove from heat. Test chocolate, it should feel lukewarm. Dip cookies filling side down rotating to coat completely. Place on waxed paper and refrigerate until set. Store tightly covered in refrigerator.

COCONUT SAUCE

Steps:

• Bring the coconut milk and brown sugar to a boil together in a heavy-bottomed pot. Reduce heat to medium low; cook and stir while boiling until the mixture is thick and the volume has reduced by about half, about 20 minutes.