Sarah Bernhardt cakes/cookies
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good dark chocolate for dipping
Mix the heavy cream and 1½ cup chocolate in a pot and melt and mix. When well mixed pour into a bowl and store in the fridge untill cool.
After cooled down wip up the mix untill it is nice and thick.
Place one tablespoon full on each macron forming a little peak. Cool again for the cream to set on the macron. Aprox. 10 min.
Carefully melt the 1 3/4 cup chocolate. Dip the cream top into the chocolate.
Cool again before serving :-)