|72 g||egg whites|
|170 g||confectioner's sugar|
|50 g||ground almonds|
|150 g||dark chocolate|
|2 tsp||instant espresso|
Preheat oven to 140°C/285°F. Using a food processor, blend egg whites until stiff peaks form.
Sift confectioner’s sugar and almonds through a fine sieve on top of the stiff egg whites.
Fill a piping bag with macaron mixture. Pipe onto a baking sheet lined with a macaron baking mat. Tap hard onto kitchen counter to release any air bubbles. Let stand at room temperature for approx. 30 – 40 min. Then, bake in preheated oven at 140°C/285°F for approx. 12 – 15 min.
Cut butter into pieces. Finely chop chocolate and transfer to a large bowl. Then, heat up Baileys in a small saucepan over medium heat for approx. 1 – 2 min. Add instant espresso and mix until dissolved. Pour warm Baileys into bowl to melt chocolate. Once chocolate is melted, add butter, piece by piece, to bowl and stir thoroughly until well combined. Fill cream into piping bag.