Sarah Bernhardt cakes/cookies
★★★★★ 2 votes5
22super easy macrons
1½ cgood dark chocolate
1½ cheavy cream
1 3/4 cgood dark chocolate for dipping
How to Make Sarah Bernhardt cakes/cookies
- 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 :-)