Macarons stuffed with white chocolate and liqueur

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.