Over the past 12 months, Macarons have been my nemesis. I have attempted to make macarons on about 4 or 5 occasions and up until now, something has always gone wrong, usually the shells getting large cracks over the surface as they were cooking, or getting totally stuck to the baking parchment. I think I finally might have cracked them though! I attempted them again for Christmas as an alternative to mince pies to have at tea time on Christmas day, for those that don’t like Mince Pies much (me) and have made them again since they were that scrummy Instead of a plain chocolate ganache I thought I would put a little bit of a an alcoholic twist on it with some Baileys Irish Creme. They really did turn out better than all my other attempts so far, the only thing I think I still need to refine is my piping, there were probably a little bit on the ‘thick’ side and a few had size difference issues!!
For the Shells;
- 60g ground almonds
- 15g cocoa powder
- 115g icing sugar
- 2 large egg whites
- 50g caster sugar
For the Chocolate Baileys Ganache Filling;
- 45ml double cream
- 45ml Baileys Irish Cream Liquer
- 100g milk chocolate, finely chopped
- Blend together the almonds, cocoa, icing sugar in a food processor for about 30-60 seconds and then sieve into a bowl.
- In a large mixing bowl, whisk the egg whites into soft peaks, then slowly add the caster sugar beating well, and continue to whisk until firm and glossy.
- Fold in the alone mixture in 3 or 4 batches with a large metal spoon.
- Continue to fold in a figure of 8 until it is all combined in a smooth glossy batter.
- Put into a piping bag and pipe into small rounds onto baking trays covered with baking paper. This amount of mix should make about 30-40 rounds (15-20 macaroons)
- Tap the baking sheets firmly to get rid of air bubbles and leave for 1 hours to form a skin.
- Bake the macaroons one tray at a time on the middle shelf of the oven at 150 degrees for 10-12 minutes.
- Leave to cool completely before filling with the ganache.
- To make the ganache heat the cream and baileys and bring to the boil. Remove from the heat then add in the chocolate and stir well until smooth and shiny.
- Pour into a piping bag, tie at the top with string and leave to cool in the fridge until set.
- When it is set and the shells are cool, pipe small amounts ganache onto half the shells, then sandwich with the others.
Happy eating 🙂