Friday, March 12, 2010

~Darby O'Gill and the Little People ...Week-End

I have a special St. Patrick's Day treat this week-end Darby O'Gill and the Little People. I use to love when this movie would come on tv as a child. I hope you like it as well.
Darby O'Gill and the Little People (1959)

In the enchanted Emerald Isle, Darby O'Gill spins tall tales of leprechauns and banshees. Unfortunately, when he actually captures the leprechaun king and discovers their hidden gold, no one will believe him! Written by Michael "Rabbit" Hutchison

Watch while enjoying...
Darby's Baileys Irish Cream Chocolate Macaroons

Ingredients (30 macaroons):

Macaroon Ingredients:
2 large egg whites
1/2 c. granulated sugar
1/4 c. ground almonds (shelled)
1 tbsp cocoa powder

Cream Ingredients:
4 oz. Baileys Irish Cream
2/3 c. ready-made dark chocolate ganache
1/2 stick of butter

Step 1: Pre-heat oven to 350°F
Step 2: Beat egg whites until stiff.
Step 3: Gradually add sugar until a shiny, stiff mixture is formed.
Step 4: Mix the almonds together with the cocoa powder and sprinkle over the mixture, folding in carefully with a spatula and avoiding excessive stirring.
Step 5: Place the mixture into a piping bag with a large hole.
Step 6: Squeeze about 60 small dollops (about 1 - 1.5" in diameter) onto a baking sheet that's been lined with baking paper.
Step 7: Flatten each dollop using a small cooking knife.
Step 8: Bake at 350°F for about 15 minutes. Leave baking sheet in the oven after it has been turned-off and open the door for about 5 minutes.
Step 9: Remove the macaroons and leave them to cool.
Step 10: Finely grate the ready-made ganache.
Step 11: Warm the Baileys (do not boil), add the ready-made ganache and melt in the liquid, stirring constantly.
Step 12: Add small pieces of butter.
Step 13: Cool the chocolate mixture until it reaches the right consistency for piping.
Step 14: Give the mixture a vigorous stir and then pour into an icing bag with a large star-shaped spout.
Step 15: Pipe a dollop of the mixture onto half of the macaroons and then cover these halves with the second macaroon. Leave the macaroons to cool.

Preparation time about 70 minutes + cooling time