Ingredients for

◄
1
▸
  • 100ml.
    Baileys® Original Irish Cream Liqueur
  • 150g.
    Dark Chocolate Ganache
  • 50g.
    Butter
  • 2piece(s)
    Large Egg Whites
  • 120g.
    Granulated Sugar
  • 50g.
    Ground Almonds
  • 1tbsp
    Cocoa Powder
  • ➤ 0.1 units of alcohol per serve

Equipment

  • 1 x
    Bowl
  • 1 x
    Stove
  • 1 x
    Baking tray
  • 1 x
    Spatula
  • 1 x
    Cake knife
  • 1 x
    Piping bag
  • 1 x
    Whisk
  • 1 x
    Spout
  • 1 x
    Baking sheet
  • 1 x
    Star-shaped spout
  • 1 x
    Spoon
  • 1 x
    Saucepan

How to make

  1. Beat the egg whites, gradually adding sugar until the mixture is stiff and shiny.

  2. Mix almonds with the cocoa powder and fold in carefully.

  3. Place the mixture in a piping bag with a large hole.

  4. Squeeze around 60 small dollops measuring 2.5–3cm onto a baking sheet and flatten each dollop using a cake slicer or cake knife.

  5. Bake in a preheated oven at 180°C (gas mark 2–3, 160°C fan oven) for around 15 minutes.

  6. After 15 minutes, turn the oven off, but leave the macaroons in the oven and the oven door open for 5 minutes. Then remove and leave to cool.

  7. Warm the Baileys (don’t boil) and pour in ganache (sliced if firm), then small pieces of butter, melt and mix together, and cool.

  8. Stir the mixture and pour into a piping bag with a large, star-shaped spout. Pipe over half the macaroons, and then sandwich together with the remaining halves and leave to cool. As an optional extra, garnish with an elegant, edible gold leaf.

Avoid top-ups

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Baileys® Original Irish Cream

Baileys® Original Irish Cream

Since its creation in 1974, Baileys Original Irish Cream Liqueur, a delicious blend of quality whiskey and smooth Irish cream, has become one of the world’s best-loved liqueurs.

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