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. I also have online video lesson how to make macaron shells using NO rest method. If you need macaron template, you can download below.
- Make Coffee Baileys ganache.
- Fill macarons with ganache.
Ingredients for Coffee and Baileys 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. I highly recommend to use plastic cup or bowl. You can also use double boiler method to melt chocolate.
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 Coffee and Baileys 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 on my blog:
- Chocolate Brownie Cookies
- Chocolate macarons shells recipe
- Coffee macarons
- Thick hot chocolate
- Pumpkin Spice Creamer
- Lemon macarons
- Dark Chocolate raspberry macarons
- Ruby chocolate macarons
Coffee and Baileys Macarons
Equipment
- 1 emulsify blender
- 1 small sauce pan
- 1 rabber spatula
- 1 stand mixer or electric hand mixer
- 1 pipping bag
- 1 round pipping tip
Ingredients
Coffee and Baileys Ganache
- 200 gr Ivoire Valrhona 35% white chocolate
- 80 ml heavy cream
- 20 gr Baileys liqueur
- 1 teaspoon espresso powder
Macaron Shells
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to make Coffee and Baileys Ganache
- 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.
How to make Macaron Shells
- Download and print template.
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
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.