Megan: These 3-step cookies are a little futzy and I failed in making the buttercream properly. You don't truly need the buttercream anyway, they are delicious without it.
Mona: Gluten free and not too sweet, these cookies had a bit of the drama in the execution, just like the actress. Tasters begged for more, but I might not take the trouble to make them again.
Shira H: Had I not been at my aunts house (who is a masterful baker with all the proper equipment), I would have looked at the recipe, laughed and then deleted it. Instead, I had a bit of help and threw caution to the wind (and an entire evening) to try my hand at every appliance and technique there was: separating eggs, meringue, buttercream, pastry piping and chocolate dipping - all for a cookie that didn't have much flavor or excitement to note. Total Bummer.
Ruby: The problem with these cookies is, it's very hard to eat just one, or two, or three .... The more the merrier!
Lynne: Not fun - made on a rainy west coast day, pastry bag split, spilling meringue everywhere, recipe not clear (needed to beat buttercream for at least 5 mins), sickly sweet for our taste, and far too complicated to make again. Happy they're loved in Iceland....not so much at our home.
Jessica T: These Danish cookies are fabulous but fussy, much like their French diva namesake. Though the recipe is overcomplicated and a bit unclear (read the comments before making!), it makes for an impressive and tasty cookie that improves with age in the fridge.
Valerie: Sarah Bernhardt, you’re lucky you are so pretty and have good taste because you are one high maintenance cookie! Your combination of almond meringue, silky chocolate buttercream and glossy chocolate coating deserves an Oscar.
BRIDGET (Bucks, UK): Verdict on these little nordic noire thrillers? 50% of tasters were fulsome in their praise, but the remaining gannets thought them overly rich and wonder if the author really recommends one whole tablespoon of buttercream per cookie? The almond macaroon base is a delight- but if I repeated these, there'd be considerably less icing and perhaps a dash of rum.....
Maria RePass: Made these for my work Christmas party and they were a huge hit! They are a little labor intensive, especially since I had to freeze the buttercream to get it to set (don't soften the butter!), and a little on the rich side, but worth the effort for special occasions.
Jeremy Shatan: This is a fussy recipe that is both poorly written and poorly edited. The buttercream frosting was nearly a disaster, but was saved thanks to a major effort and the final result was pretty tasty, if a bit rich.
beth: utterly unmakeable, unfortunately. never achieved a pipeable batter, so didn't get past step 2.