Perfect Sarah Bernhardt Cookies

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Macaroon Cookie Base

1 1/2 cups blanched almonds (may use part unblanched)

1 cup super-fine sugar

3 egg whites, at room temperature

1/2 cup powdered sugar

2 teaspoons rice flour

1 1/2 teaspoons pure vanilla

Drop of almond extract

Chocolate Mousse Filling

1/2 cup granulated sugar

1/2 cup water

4 egg yolks

6 ounces semi-sweet chocolate

6 ounces whipping cream, whipped


1 tablespoon shortening

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