For the macaroons:
75g ground almonds
100g icing sugar
2 tbsp cocoa powder
2 large egg whites
50g caster sugar
For the filling:
200g icing sugar, sifted
100g unsalted butter, softened
2 tbsp Baileys Irish Cream Liqueur
- Place the ground almonds, icing sugar and cocoa powder in a food processor and blitz for 15 seconds. Sift the mixture into a bowl.
- Line two large baking trays with grease proof paper.
- Place the egg whites in a large, grease-free bowl and whisk until they hold soft peaks. Gradually whisk in the caster sugar to make a firm, glossy meringue.
- Using a spatula, fold the almond mixture into the meringue one-third at a time. When all the dry ingredients are thoroughly mixed in, continue to fold the mixture until it forms a shiny batter. It should have a thick ribbon-like consistency.
- Put a 1cm plain nozzle into a piping bag. Pour the mixture into the piping bag and pipe 32 small rounds onto the baking tray. Tap the tray on the counter to remove any air bubbles. Leave the macaroons at room temperature for 30 minutes.
- Preheat the oven to 180˚C/160˚C fan/ Gas mark 4. Bake the macaroons in the preheated oven for 10-15 minutes. Cool for 10 minutes, then carefully peel the macaroons off the baking paper and leave to cool completely.
- To make the filling, beat together the icing sugar, butter and Baileys until light and fluffy.
- Pipe the filling to sandwich pairs of macaroons together.
Per serving: 178kcals, 8.3g fat (4g saturated), 24.9g carbs (23.4g sugars), 1.8g protein, 0.8g fibre, 0.045g sodium