Beat the egg whites well, gradually adding the sugar until a shiny, stiff mixture is formed. Mix the almonds together with the cocoa powder and sprinkle over the mixture, folding in carefully with a spatula to keep the air in the mixture.
Place the mixture into a piping bag with a large hole. Squeeze about 60 small dollops (about 2.5–3cm across) onto a baking sheet lined with baking paper. Flatten each dollop using a small cooking knife and bake in a preheated oven at 180°C (gas mark 2–3, or 160°C fan) for about 15 minutes.
Once your 15 minutes are up, turn the oven off but leave the baking sheet in the oven and open the door for about 5 minutes. Then remove the macaroons and leave them to cool.
Warm the Baileys (taking care not to boil it) and grate the ready-made ganache into the liquid to melt, stirring constantly. Add small pieces of butter then cool the whole mixture until it reaches a nice piping consistency.
Give the mixture a vigorous stir and pour it into a piping bag with a large, star-shaped spout. Give half your macaroons a dollop of chocolate mixture and use the other half to complete the sandwiches. Leave to cool and enjoy!
If you're out of Baileys Original Irish Cream these macaroons taste just as good using Baileys with a hint of Coffee Flavour.
A handful of macaroons in a small presentation box lined with tissue paper make a deliciously thoughtful gift for a friend.