Chocolate Chai Macarons with Bailey's Irish Cream

Oh no, it's macarons again. Oh yes, but how can you resist the beauty of these macarons.

Chocolate Chai Macarons with Bailey's Irish Cream

Chocolate Chai Macarons with Bailey's Irish Cream Recipe

Makes about 16 filled macarons

Ingredients

• 1 cup confectioners’ sugar
• 3/4 cup ground almonds
• 1/4 cup Chocolate Chai
• 6 tbsp of egg whites (I use 3 egg whites, 55g each)
• Pinch of salt
• 1/4 cup granulated sugar

Bailey's Irish Cream Buttercream:

• 2 sticks of unsalted butter at room temperature
• 2 lbs confectioner's sugar (more or less)
• 2 tsp Bailey's Irish Cream

Method

1. To Make Baily's Irish Cream Buttercream: Cream butter, sugar and Beiley's Irish Cream together. Use or keep chilled for up to 2 weeks.
2. Grind ground almond, Chocolate Chai powder and icing sugar with food processor to make sure there’s no lumps.
3. Whip the eggs whites with a pinch of salt and slowly adding in the granulated sugar until soft peaks formed. Add the dry ingredients to the egg whites half at a time and start folding.
4. You should get a slow moving batter (flow-like-magma consistency).
5. Pipe the macaron batter onto baking paper.
6. Bake at 320F (160C) for 12 mins.
7. Let cool.
8. Fill the macaron shells with Bailey's Irish Cream Buttercream.