baileys and chocolate macaroons

INGREDIENTS

• macaroons: 
• 2 large egg whites

• 120g granulated sugar

• 50g ground almonds (shelled)

• 1 tbsp cocoa powder
• cream:

• 100ml Baileys Original Irish Cream

• 150g ready-made dark chocolate ganache

• 50g butter
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1. Beat the 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.
2. Place the mixture into a piping bag with a large hole. Squeeze about 60 small dollops (about 2.5–3cm across) onto a baking sheet lined with baking paper. Flatten each dollop using a small cooking knife and bake in a preheated oven at 180°C (gas mark 2–3, or 160°C fan) for about 15 minutes.
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.
4. Warm the Baileys (taking care not to boil it) and grate the ready-made ganache into the liquid to melt, stirring constantly. Add small pieces of butter then cool the whole mixture until it reaches a nice piping consistency.
5. 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 chocolate mixture and use the other half to complete the sandwiches. Leave to cool and enjoy!