White Chocolate & Bailey's Almond Cookie Napo

Directions

1. 1

   3/4 c Baileys original irish cream 2 Unflavored gelatin 1 1/2 c Whipping cream 4 Egg whites

2. 2

   room temp 3/4 c Super fine sugar 1/2 lb White chocolate

3. 3

   chopped Soften gelatine in a 1/2 cup Baileys Original Irish Cream for 5 minutes

4. 4

   Then dissolve by stirring over very low heat (or dissolve in microwave for 1 minute, stirring every 20 seconds)

5. 5

   NOTE: If mixture gels before ready to use, liquify for 15 seconds in microwave

6. 6

   Whip the cream until stiff peaks form

7. 7

   Fold in Baileys mixture

8. 8

   Set aside in refrigerator