BAILEYS MILK CHOCOLATE GANACHE

MACARON SHELL

To make the macaron shell:

1. Place the caster sugar and water in a saucepan and cook to 121 degrees Celsius
2. Place 50g egg whites in an electric mixer fitted with a whisk attachment.
3. Slowly stream in the hot sugar down side of bowl, whisk until it cools to about 50 degrees
4. In a large bowl place the sieved icing sugar, almond meal and the 45g egg whites
5. Add the meringue mixture to this and mix till combined
6. Pre-heat oven to 150 degrees
7. Pipe heart shaped macarons onto a baking sheet lined with silicone baking paper or a silicone mat
8. Tap the base of the tray to remove any air bubbles
9. Let dry for 30-60min until a skin forms and they are touch dry
10. Bake in oven for 16 minutes at 150 degrees
11. Allow the macaron shells to cool

To make the Baileys ganache:

1. Place the cream in a pan over medium heat and bring to the boil
2. Place the milk chocolate in a bowl
3. Pour the hot cream over the chocolate and allow to stand 2 for minutes
4. Mix the chocolate and cream until smooth and cool to 50 degrees
5. Stir through the Baileys Original Irish Cream
6. Once the chocolate mixture has cooled, blitz in butter with a stick mixer until it is smooth
7. Allow the Ganache to cool and become firm enough to pipe
8. Fill a piping bag fitted with a 7mm diameter piping tube with the Ganache
9. Pipe the Ganache on the flat side of half of the macaron shells
10. Place the remaining macaron shells on top
11. Place the assembled macarons in the fridge to set

Recipe makes 25 macarons; each macaron contains 0.03 standard drinks (Australian standard drink measures in standard drinks. 1 standard drink = 10g alcohol)

Related: More delicious Baileys recipes

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