| Cook Time | 15 minutes |
| Servings | serves |
Ingredients
- 2 Egg Whites
- 120 grams Granulated Sugar
- 50 grams Ground Almonds shelled
- 1 tablespoon Cocoa Powder
Cream
- 150 grams Ready-made Ganache
- 100 ml Bailey's Irish Cream Liqueur
- 50 grams Butter
Ingredients
Cream
| |
Instructions
- 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.
- 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.
- 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.
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