150g Almond Flour
180g Icing sugar
110g Egg whites
1/8 tsp cream of tartar
110g Caster sugar
Pink gel food colouring
White gel food colouring
100ml Baileys Chocolat Luxe
80ml Heavy cream
1 tbsp corn syrup
200 grams milk chocolate, finely chopped
Baileys Hot Chocolate:
2 tbsp cornflour
1 tbsp icing sugar
2 tbsp cocoa powder
25g finely chopped dark chocolate
560ml whole milk
Serve that special someone something extra sweet this Valentine’s Day. Soft meringue macaron shells and a naughty Baileys Chocolate Luxe ganache make these treats the tastiest way to say “I Love You” on February 14th. Just try not to eat them all before the big day.
- Add the almond flour and icing sugar to a food processor and process until finely ground. Sift the mixture and discard of any large bits that are left in the sieve.
- In another large bowl, add egg whites and cream of tartar. Whip until just foamy. Pour in the caster sugar in 3 batches keeping the mixer on medium speed until stiff peaks form.
- Using a spatula, take 1/3 of the almond mix and place it in the bowl of egg whites and gently mix them together until they are combined.
- Add another third of the meringue and fold it into the mixture in a clockwise motion being sure to go under the middle.
- Continue doing this and turn the bowl each time until the meringue has been incorporated.
- Add the last third of the almond mix to the bowl and do the same thing, being gentle so the batter doesn't get too runny.
- Slit the batter in half. Add pink gel food colouring to one bowl and mix.
- When the mixtures start to look glossy, test the batter by lifting the spatula up over the bowl. The batter should come off the spatula in slow ribbons and incorporate back into the batter in about 20 seconds. If it comes off in clumps and doesn't incorporate back into the batter, you will need to keep mixing.
- Place each batter into a separate piping bag. Add a small piping tip to a third piping bag. Cut the tips of both the filled piping bags. Place them on top of each other inside the third piping bag.
- On a large sheet pan lined with Silpat or parchment paper, pipe 1 ½” circles using a spiral motion to get the design.
- Bang the tray against the table to knock out any air bubbles. If you still have visible air bubbles, you can pop them with a toothpick.
- Leave them to dry until they form a skin. The batter should not come off on your fingertips when you touch them. This will take about 30-40 minutes.
- While your macarons are drying, preheat your oven to preheat 180ºC. When your pan is ready to be placed in the oven, turn the oven down to 150ºC.
- Bake the macarons on the middle rack for 12-14 minutes. Remove and let cool on the tray then remove onto a rack.
- Meanwhile, make the Baileys ganache. Heat cream and Baileys Luxe and corn syrup in the microwave until steaming, about 2 minutes. Pour over finely chopped chocolate and let sit for 1 minute to melt. Stir from the centre out to combine until smooth.
- Let cool until thick enough to spread but not too cold. Transfer to a piping bag.
- Pipe ganache onto one half of a macaron shell and top with the second half. Place in the fridge to mature overnight. Place into a box and wrap with ribbon for a lovely gift.
- Let come to room temperature and enjoy!
- MIx together the cornflour, icing sugar, cocoa and finely chopped chocolate.
- Heat the milk in a pot over medium heat until steaming hot. Add the Baileys and stir in the dry mix to combine. Whisk thoroughly and continue cooking until thickened.
- Pour into mugs and top with whipped cream