1

Hello everyone, I hope you are all well.

Today I made Sarah Bernhard cookies, this time I topped them with a caramel frosting in addition to the chocolate…

Oh-so good… here is the recipe, enjoy!

E95A6277

E95A6261

Sarah Bernard & Caramel frosting (40 cookies)

  • 9 oz. (250 g) natural almonds
  • 9 oz. (250 g) blanched almonds
  • 2 cups (250 g) powdered sugar
  • 4 egg whites
  • seeds from 1 vanilla bean or 1 teaspoon vanilla extract
  • caramel frosting
  • dark chocolate, for dipping

Put the natural and blanched almonds into a food processor and whizz until quite finely ground.

E95A5925

E95A5927

Tip into a large bowl and add the powderd sugar, egg whites and vanilla seeds or extract.

E95A5932

Stir to combine, cover with plastic wrap and chill for at least 12 hours.

E95A5940

Preheat the oven to 390 ºF (200 ºC).

Remove the mixture from the fridge. Shape small balls and put into mini paper cases, or just place directly on a baking tray.

E95A6175

Bake in the preheated oven for 10-15 minutes, or until slightly golden.

Leave to cool completely.

E95A6182

Make the caramel frosting, you can find the recipe here.

Feel free to halve the recipe as it makes a lot of frosting.

E95A7970

Transfer the frosting to a piping bag fitted with an Ateco 849 tip, then pipe two small swirls on top of each almond base.

Place in the freezer for 15 minutes.

E95A6201

E95A6187

Melt 3 1/2 – 5 oz. (100-150 g) dark chocolate, remove the Sarah Bernhard cookies from the freezer and dip the tops into the melted chocolate.

E95A6204

These are so yummi I have to make them each Christmas…

E95A6215

I hope you are tempted… I wish you all a great day!

Hugs from me to you.

E95A6271

E95A6284

 

 

 

 

 

 

4 Comments

  1. Stina Ophaug Boge Reply

    Hei! Jeg får ikke opp lenken til frostingen,kan du dele den igjen? Disse skal lages i morgen-ser fantastisk ut!

  2. Stina: Du må prøve å åpne linken i ny fane, fikk det heller ikke til i begynnelsen, men når du åpner linken i ny fane så vil det gå:-) Du er forresten utrolig inspirerende, Manuela:-)

  3. For noen flotte cupcakes! Blir alltid inspirert av se på dine forskjellige kaker og småkaker, Liker veldig godt at du bruker tid på å lage alt  fra bunnen av.

Write A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

USANorway