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Baileys Chocolate Macaroons

Baileys Chocolate Macaroons

Brought to you by: Baileys

Prep time:

Cook time:

Delicate chocolatey treats with a creamy Baileys twist. A perfect macaroon should be so light and fluffy that it easily melts in your mouth. We say the only way to find out it it's true, is to tuck into one!
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Ingredients

  • 2 eggs, whites
  • 120g granulated sugar
  • 50g ground almonds
  • 1 tbsp cocoa powder
  • 100ml Baileys Original Irish Cream , for the cream
  • 50g unsalted butter , for the cream
  • 75g dark chocolate , for the ganache
  • 75g double cream , for the ganache

Method

Step 1

Beat egg whites well, gradually adding the 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 to keep the air in the mixture.

Step 2

Place the mixture into a piping bag with a large hole. Squeeze about 60 small dollops (about 3cm across) onto a baking sheet lined with baking paper. Flatten each dollop using a small cooking knife and bake in a preheated oven at 180C (gas mark 2-3, or 160C fan) for about 15 minutes.

Step 3

Once your 15 minutes are up, turn the oven off but leave the baking sheet in the oven and open the door for about 5 minutes. Then remove the macaroons and leave them to cool.

Step 4

Next, make the ganache. Melt 75g of melted dark chocolate and leave to cool a little before adding to 75g of double cream. Whisk the mixture until shiny.

Step 5

Warm the Baileys (taking care not to boil it) and add the ganache into the liquid, stirring constantly. Add small pieces of butter then cool the whole mixture until it reaches a nice piping consistency.

Step 6

Give the mixture a vigorous stir and pour it into a piping bag with a large, star-shaped spout. Give half your macaroons a dollop of the chocolate mixture and use the other half to complete the sandwiches. Leave to cool and enjoy!

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