Baileys Chocolate Macaroons
(Makes approximately 30 macaroons)
• 2 egg whites
• 120g granulated sugar
• 50g ground almonds (shelled)
• 1 tbsp cocoa powder
• 150g ready-made dark chocolate ganache
• 100mL Baileys Original Irish Cream
• 50g butter
Serving suggestion: Most delicious when served alongside a Baileys on ice (think a grown up version of cookies and milk).
1. Beat egg whites until stiff. Gradually add sugar until a shiny, stiff mixture is formed. Mix the almonds together with the cocoa powder and sprinkle over the mixture, folding in carefully with a spatula. Place the mixture into a piping bag. Squeeze about 60 small dollops (about 2.5 – 3 cm diameter) onto a baking sheet that has been lined with baking paper. Flatten each dollop using a small cooking knife. Bake in a preheated oven at 180°C (gas mark 2 – 3, or fan-oven: 160 °C) for about 15 minutes. Leave baking sheet in the oven after it has been turned-off and open the door for about 5 minutes. Then remove the macaroons and leave them to cool.
2. Finely grate the ready-made ganache. Warm the Baileys (do not boil), add the ready-made ganache and melt in the liquid, stirring constantly. Add small pieces of butter. Cool the chocolate mixture until it reaches the right consistency for piping.
3. Give the mixture a vigorous stir and then pour into an icing bag with a large star-shaped spout. Pipe a dollop of the mixture onto half of the macaroons and then cover these halves with the second macaroon. Leave the macaroons to cool.
Baking is likely to cause alcohol to evaporate but each serving may contain up to 0.4 grams of alcohol.