Baileys White Chocolate Macarons
Macarons are one of the most well-known desserts in French confectionery and can be made with many flavorings. The Baileys and white chocolate version offers a combination of alcoholic and chocolate flavors, creating a truly special dessert. The creamy filling and crunchy shells form a perfect harmony, creating a truly tempting dessert.
Ingredients for this recipe
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Preparation Steps
1
Prepare the ingredients: sift together the almond flour and powdered sugar in a bowl. Beat the egg whites until stiff peaks form, then gradually add the granulated sugar until you have a shiny, stable meringue.
2
Gently fold the almond flour mixture into the meringue until the batter is smooth and silky. Be careful not to overmix, or the macarons won't rise properly.
3
Using a piping bag, pipe even-sized circles onto a baking sheet lined with parchment paper. Let them rest for 30 minutes to allow a skin to form on the surface.
4
Bake the macarons in a preheated oven at 300°F (150°C) for 12-15 minutes, until they are slightly crisp on the outside and still soft on the inside.
5
For the filling, heat the heavy cream and pour it over the finely chopped white chocolate. Stir until completely melted and smooth.
6
Add the Baileys to achieve a rich, aromatic flavor. Mix the chocolate-alcohol mixture well, then let it cool to allow the cream to thicken.
7
Once the chocolate-Baileys cream has thickened, use a spoon or piping bag to fill one half of the macarons with the cream, and place another macaron shell on top to create a sandwich.
8
Place the finished macarons on a platter and let them rest in the refrigerator for a few hours to allow the flavors to meld together.
