Coffee and Baileys Macarons
If you like coffee with Baileys drink, you will love this macarons recipe. Just imagine this drink combination gets transformed into macarons. Yummy! Right? Coffee and Baileys macarons are very delicious. I would recommend to eat them with cup of tea or ice tea. This way you will taste amaizing combination coffee & Baileys.
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How to make Coffee Baileys Macarons
- Bake macaron shells. For macarons shells see French Meringue macarons recipe or Italian Meringue macarons recipe. Chocolate macaron shells will be perfect with this ganache too. If you need macaron template, you can download below.
- Make Coffee Baileys ganache.
- Fill macarons with ganache.
Ingredients for ganache
- Ivoire Valrhona 35% white chocolate
- heavy cream (32 % -35 % fat)
- Baileys liqueur
- espresso powder ( this is my secret ingredient)
Tip from Marina: if you don’t have espresso powder, you can use ground coffee or coffee beans. Simply heat heavy cream and coffee until the cream scalded. Cover with the lid and let sit for 15-20 min. Strain out and discard coffee. Bring to boil, but do not boil. Make sure you have correct amound of heavy cream left. I would recommend to take about 150 gr of heavy cream before infusing with coffee.
How to make Coffee and Baileys ganache
Melt the chocolate in the microwave using 30 seconds intervals.
Bring heavy cream and espresso powder to boil, but do not boil.
Pour the hot mixture in thirds into melted white chocolate, stirring after each addition with the help of rubber spatula. Start stirring in the center and then increase circles toward the sides of the bowl. You need to do this fast and pressing down the spatula.
Using hand blender, emulsify the ganache until smooth. Add Baileys liqueur and emulsify again.
Transfer the ganache into flat glass container. Cover it by gently pressing plastic wrap onto its surface (to contact). Refrigerate for 6-8 hours or overnight. Ganache will develop a creamy consistency.
Transfer the ganache to a pastry bag and fill macarons.
How to store macarons
Store macarons in the airtight container in the refrigerator for 2-3 days or in the freezer for up to 6 month. This ganache is good for freezing and perfect for making ahead of time.
If you make these Coffee ans Baileys macarons, please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check also other recipes:
- Chocolate Brownie Cookies
- Chocolate macarons shells recipe
- Lemon macarons
- Dark Chocolate raspberry macarons
- Ruby chocolate macarons
Coffee and Baileys macarons
Equipment
- 1 emulsify blender
- 1 small sauce pan
- 1 rabber spatula
Ingredients
- 200 gr Ivoire Valrhona 35% white chocolate
- 130 gr heavy cream
- 30 gr Baileys liqueur
- 1 teaspoon espresso powder
Instructions
- Melt the chocolate in the microwave using 30 seconds intervals.
- Bring heavy cream and espresso powder to a boil.
- Pour the hot mixture in thirds into melted white chocolate, stirring after each addition with the help of rubber spatula. Start stirring in the center and then increase circles toward the sides of the bowl. You need to do this fast and pressing down the spatula
- Using hand blender, emulsify the ganache until smooth.
- Add Baileys Liqueur and emulsify again.
- Transfer the ganache into flat glass container. Cover it by gently pressing plastic wrap onto its surface (to contact). Refrigerate for 6-8 hours or overnight. Ganache will develop a creamy consistency.
- Transfer the ganache to a pastry bag and fill macarons.
Just love this espresso ganache, even without adding Baileys liquor it’s so delicious. I’ll definitely try with a liquor next time, and I’m sure it will be excellent. I’m so thankful for the simple recipes and your helpful tips on your precious website.