Sarah Bernhardts



  • 8 ounces almond paste
  • 3 egg whites
  • 3/4 cup granulated sugar
  • 1/2 teaspoon almond extract
  • Dash of salt

Chocolate Filling

  • 1 ounce unsweetened chocolate
  • 8 ounces Nestle chocolate bits
  • 1/2 cup unsalted butter, softened
  • 3 egg yolks
  • 3 teaspoons Amaretto liqueur*

* Any fruit flavored liqueur can be substituted.

Chocolate Glaze

  • 6 to 12 ounces Nestle chocolate bits


  1. Macaroons: Heat oven to 350 degrees F. Line 2 large cookie sheets with foil; do not grease. Fit a pastry bag with a star-shaped tip.
  2. In large bowl combine almond paste, egg whites, sugar, extract and salt. Beat with mixer at medium speed until well combined and smooth. Increase speed to high and beat 2 minutes. Spoon mixture into pastry bag (easier if you stand bag in tall glass for support). Holding bag at a 90 degree angle to cookie sheet, press batter into 1 1/4-inch rounds.
  3. Bake for 10 to 15 minute until pale golden color. Remove cookies from foil. Place on wax paper-lined jelly roll pan. (May be made several days in advance and stored in airtight container.)
  4. Chocolate Filling: Melt chocolate in top of double boiler over hot, not boiling water. Remove from heat. With wire whisk or wooden spoon, beat in butter until well mixed. Add egg yolks and Amaretto and continue beating until smooth.
  5. Let stand for 30 minutes or longer until slightly thickened, stirring occasionally. Spread 1 teaspoon filling on bottom of each macaroon. Refrigerate filling side up on jellyroll pan until firm, about 1 hour.
  6. Chocolate Glaze: For best results, the chocolate should not be too hot. Work with small quantities. Melt chocolate until smooth. Remove from heat. Spoon a small amount into a small flat bowl. (Keep remaining chocolate over hot water, but off the heat.) Stir chocolate in small bowl until it feels barely lukewarm. Spread chocolate over cookies, completely covering the filling. (I use a small sandwich spreader or spatula.)
  7. Place cookie on wax paper covered jellyroll pan, chocolate side up. Work with about 1 dozen cookies at a time, keeping remaining cookies in refrigerator so the filling doesn't soften.
  8. Refrigerate until set.
  9. Store in tightly covered container in refrigerator with wax paper between the layers.

Yield: 5 dozen

Do not freeze, but they will keep well in refrigerator for 3 to 4 weeks.

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