French Macarons with Baileys Chocolate Cream
Cocoa macaron shells filled with a whipped Baileys chocolate cream.
Ingredients
| 110 g | powdered sugar |
| 50 g | finely ground almonds (almond flour) |
| 10 g | cocoa |
| 60 g | egg whites (aged at least 2 days in the refrigerator) |
| 40 g | sugar |
| 150 ml | sweet cream |
| 30 ml | Baileys |
| 100 g | chocolate (milk or dark) |
Instructions
For 18-20 macarons.
Baileys chocolate cream:
- Bring the cream and Baileys to a boil, then pour them over the chocolate broken up in a bowl. Stir and leave to cool. Refrigerate for 1 hour, then whip with a mixer into a fluffy cream.
- Pipe a little cream onto one macaron shell and cover with another shell.