The origins of this delicious triangle pastry has a beautiful past as wonderfully described by John Mariani of The New York Times in 1979…
“AT the height of her astounding career, the actress Sarah Bernhardt had received every honor and award possible, including Oscar Wilde’s lasting appellation, “the Divine Sarah.” But if legend be believed, one of the most treasured rewards of her eccentric life was a small chocolate macaroon she enjoyed on her first trip to Denmark.
In 1883, while visiting Copenhagen with her production of “Froufrou,” she was toasted by King Christian IX, who presented her with the Danish Order of Merit, took her to Elsinore to see Hamlet’s tomb and to drink water from Ophelia’s fountain. On her return to Copenhagen in a yacht that evening, Danish students sang Norse folk songs and cast roses upon the water before her.
But her fondest memory of that grand tour was the chocolate macaroon confection she tasted in Copenhagen: a plump chewy puff of macaroon topped with dark chocolate and hand‐dipped in melted chocolate. So vocal was she in her praise of these traditional petitsfours of Denmark that the people named them in her honor, and they are still called Sarah Bernhardts.”