John Myers
Cocoa Macarons with Baileysganache
The perfect cocoa macarons with baileysganache recipe with a picture and simple step-by-step instructions.
- 90 g Ground almonds
- 130 g Powdered sugar
- 2 tbsp Cocoa powder
- 2 Protein
- 20 g Fine sugar
- 100 g Dark chocolate
- 200 ml Cream
- 2 tbsp Baileys
- 1 pinch Salt
- Grind the ground almonds with the powdered sugar again. Put the egg white with the salt in a mixing bowl and beat with the whisk of the hand mixer until the mixture turns whitish. Let the fine sugar trickle in. Continue whisking until the sugar crystals have dissolved and the mixture is very stiff. Fold the cocoa powder together with the almond and powdered sugar mixture into the egg whites. The meringue then has a thick, foamy, sticky consistency.
- 2 Cover baking trays with parchment paper. Pour the macaron mixture into a piping bag with a smooth perforated nozzle and inject dots approx. 2 cm in diameter. Let the macarons air dry for 30 minutes. During this time the surface becomes completely smooth and the air bubbles escape. Preheat the oven to 150 degrees. Bake each tray for about 12 minutes on the lowest rack. Then take it out and let the macarons cool down. Turn over after approx. 2 minutes so that the underside can evaporate.
- Chop the chocolate for the filling. Heat the cream in a saucepan while stirring, do not bring to the boil. Remove the pan from the heat and add the Baileys and the chocolate. Melt the chocolate while stirring. Let everything cool down and put in the fridge for at least 2 hours.
- Before serving, whip the cream with the whisk of the hand mixer until stiff. Pour into a piping bag and squirt the cream onto the underside of half of the macarons. Press the other half lightly. Dust with powdered sugar.
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