Recipe - Sarah Smiths Fig-Strawberry Preserves

MACAROONS
5 ounce Marzipan
One half (up to)
1 Egg white

CHOCOLATE TRUFFLE FILLING
5 ounce Dark chocolate
1 tablespoon Butter
5 tablespoon Whipping cream

CHOCOLATE GLAZE
7 ounce Dark chocolate
1 tablespoon Oil
Whole; shelled hazelnuts,
optional

From: Marian Durkin durkin@biobase.dk

Date: 19 Mar 1995 06:52:11 0700
These pastries are very popular in Scandinavia. This recipe comes from the
Danish version of Brita Olsson's Kagebogen.

Grate marzipan. Beat egg white and mix into marzipan. Place teaspoonfuls
of dough onto baking sheets that have either been well greased or covered
with a sheet of parchment paper. Dust hands with flour and press cookies
flat. Bake 1214 min. at 150 deg. C (300 deg. F). Remove cookies from pan
while still warm, and allow to cool with bottom sides up.

Melt 150 g chocolate in a double boiler. Scald cream and butter; pour into
melted chocolate while beating constantly. Allow filling to cool and
thicken. Spread filling on top of macaroons, then chill in refrigerator for
at least one hour.

Melt 200 g chocolate in a double boiler; stir in oil. Quickly dip cold
cookies in chocolate glaze, in order to cover the truffle filling. If
desired, top with a whole hazelnut. Yields about 15.

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