Macarons stuffed with white chocolate and liqueur
- Almond flour 55 g
- Powdered sugar 55 g
- Sugar 50 g
- Egg white 40 g
- Food coloring
- Mix almond flour with powdered sugar. Beat whites and sugar separately until peaks. Gently mix both together and add food color.
- Place the circles on the baking sheet. Bake at 130 degrees for 15 minutes.
- For the filling: melt the chocolate and cream, add the liqueur. Stir until smooth. Refrigerate until solid.
- Then beat the cooled mixture with a mixer and transfer to a pastry bag. Fill one half with cream and combine with the other.