Baileys Chocolate Macaroons

Welcome to our ‘Something for the Weekend’ feature, where we will post a range of mouth-watering recipes – from cocktails to cupcakes – for you to try your hand at. We’d love you to share the results with us by tweeting us at @BaileysPrize or tagging our Instagram account.

This week’s recipe is the perfect cure for the January blues. These light, fluffy, melt-in-the-mouth Baileys Chocolate Macaroons are sure to put a smile on your face during the dark, cold nights post-Christmas.

Ingredients (makes 30 macaroons)

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)

Method

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.

Enjoy! And don’t forget to send us your creations in a Tweet or Instagram.

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