Baileys ganache for macarons

Ingredients

Ganache

105 grams (3.7 ounces) white chocolate

90 grams (3.2 ounces) whipping cream

30 grams (1 ounce) Baileys

20 grams (0.7 ounces) butter

Instructions

Step 1

1. Heat the cream: Heat the whipping cream to 176°F (80°C). Stir occasionally to prevent burning.

Step 2

2. Combine with chocolate: Pour the heated cream over the white chocolate and let it stand for 15 seconds. This allows the chocolate to begin melting.

Step 3

3. Blend until smooth: Using a blender, mix the chocolate and cream until homogeneous. Ensure there are no lumps for a smooth ganache.

Step 4

4. Add butter and Baileys: Add the cold butter and Baileys, then blend again until fully incorporated. The cold butter helps to cool the mixture.

Step 5

5. Chill the ganache: Cover the ganache with plastic wrap, ensuring it is in direct contact with the surface. Put it in the fridge for 6-8 hours. This helps to set the ganache properly.

Step 6

6. Whip the ganache: After refrigeration, whip the ganache a little with a mixer. Transfer it to a pastry bag. Whipping adds a light and airy texture.

Step 7

7. Pipe and soak: Pipe the ganache onto macaron shells, and put them in the fridge for 12 hours to soak. Allowing time for soaking enhances the flavors.

Servings

Picture this: Your beautifully stacked macarons with luscious Baileys-infused ganache peeking out. These tempting little treats are perfect for a sophisticated afternoon tea party or wow-worthy dessert platter. 🍰 The gentle flavor of Baileys in the ganache pairs wonderfully with coffee, making it an ideal addition to your next cozy coffee date. ☕ You can even get creative by sandwiching the ganache between soft sugar cookies for an unexpected twist! 🍪 Hosting a dinner party? Pipe small dollops of the ganache onto a plate and top with fresh berries or a sprinkle of cocoa powder for a touch of elegance. Your guests will be utterly impressed by your flair for creating gourmet concoctions at home. 🎉

Equipment

Double Boiler

Essential for gently heating the cream to avoid scorching. Make a homemade double boiler by placing a heatproof bowl over a pot of simmering water.

Blender

Creates a smooth and homogeneous ganache texture. A hand blender works wonders here!

Thermometer

Heating the cream precisely to 176°F (80°C) ensures perfect consistency. Digital thermometers are super convenient.

Piping Bag

For easily piping ganache onto macaron shells. Opt for disposable piping bags for easy cleanup.

Plastic Wrap

Prevents skin from forming on the ganache as it chills. Ensure it's in contact with the surface of the ganache.

Variations

**Gluten-Free Variation:** 🌾 If you have a gluten sensitivity or are making this for someone who does, you're in luck! This ganache recipe is inherently gluten-free. Just make sure any pastries or macarons you're pairing it with are also gluten-free. **Vegan Variation:** 🌱 To make this recipe vegan, swap out the white chocolate for a dairy-free version, use plant-based cream (like coconut cream), and replace the butter with a vegan butter alternative. As for the Baileys, opt for Baileys Almande, which is their almond milk-based liqueur that’s vegan-friendly. It's still the same creamy delight without the dairy!

Faq

Why did my ganache turn out grainy?
This can happen if the cream gets too hot or if the chocolate didn't melt evenly. Always use a double boiler and blend thoroughly for a smooth texture.
Can I use milk chocolate instead of white chocolate?
Yes, you can! Keep in mind that this will change the flavor profile and the sweetness level of the ganache. Adjust the Baileys and sugar if necessary.
How long can I store the ganache?
Store it in an airtight container in the fridge for up to one week. Just whip it again before using if needed.
Is it possible to freeze the ganache?
Absolutely! Freeze the ganache in an airtight container for up to three months. Thaw it in the fridge overnight and whip before use.
Can I flavor the ganache differently?
Of course! Feel free to add extracts like vanilla, almond, or even a splash of fruit puree for different flavors.
How do I prevent a skin from forming on the ganache?
Make sure to cover the surface of the ganache directly with plastic wrap to avoid contact with air.