A boozy Irish Cream filling that's perfect for celebrating St. Patrick's Day with.
40gramsBaileys Irish Cream
155gramsroom temperature butter
Set butter out at room temperature.
Whisk egg and egg yolks together until incorporated.
In a small pot, heat up the Baileys liqueur and sugar on medium heat until the mixture starts to steam and you can see a few bubbles rise up from the sides of the pot. DO NOT allow the mixture to come to a full boil.
SLOWLY pour 1/3 of the liquid mixture into the egg yolks and egg mixture while whisking vigorously to prevent cooking the eggs.
Then take this egg mixture and pour it back into the pot with the liquid mixture. do it SLOWLY while whisking vigorously.
Put it back onto the stove on medium heat. Stir to prevent eggs from curdling. Cook the mixture until it reaches 160 degrees. Take off the heat immediately.
Pour mixture through a strainer into a mixing bowl. Use a spoon to push it through.
In a stand mixer, using a balloon whisk, whisk the mixture on medium speed until it is cool to the touch. It will look lighter in color and the volume will have increased but it will still be runny.
Change to the paddle attachment. On slow speed, add butter a little at a time. Once incorporated, beat on medium speed until fluffy.
There is enough filling to fill approximately 24 cloud macarons. This recipe was scaled to the smallest amount possible while using 2 yolks and 1 whole egg so there will be a little leftover filling which you can freeze for use at a later time. Hand whip it before next use.
Alcohol will remain in the filling. Take caution when serving to children, pregnant women, the elderly and those with compromised immune systems. Always remain vigilant when heating up alcohol as it can cause a fire.