Baileys ganache for macarons

If you are looking for a new ganache option - try this one! Four components - one outstanding result!
orlova_na_kuhne
Recipe by:

orlova_na_kuhne

Baileys ganache for macarons

Ingredients

Ganache
white chocolate
105g
3.68oz
0.42cup
7tbsp
whipping cream
90g
3.04fl oz
Baileys
30g
1.01fl oz
butter
20g
0.70oz
1.34tbsp

Method

  1. Heat the cream to 176F (80C), pour the chocolate over it, and let it stand for 15 seconds.
  2. Then pierce with a blender until homogeneous.
  3. Add the cold butter and Baileys, and pierce again.
  4. Cover the ganache with film in contact, and put in the fridge for 6-8 hours.
  5. Then you can whip it a little with a mixer, and transfer to a pastry bag.
  6. Pipe the ganache on macaron shells, and put in the fridge for 12 hours to soak.