Coffee and Baileys Macarons
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If you like coffee with Baileys drink, you will love this macaron recipe. Just imagine this drink combination gets transformed into macarons. Yummy! Right? Coffee and Baileys Macarons are very delicious. I recommend eating them with a cup of tea or coffee. This way you will taste an amazing combination of Coffee & Baileys.
Why you’ll love this recipe
- This is a Coffee Lovers recipe, like my Coffee Macarons.
- Gananache is stable, delicious, and smooth.
- Macarons with this filling can be frozen, which makes them perfect for the Holiday season or “make-ahead dessert.”
Ingredients note
- Ivoire Valrhona 35% white chocolate
- heavy cream (32 % -35 % fat)
- Baileys liqueur
- espresso powder ( this is my secret ingredient)
How to make this recipe
- Bake macaron shells. For macaron shells, I used my basic French Meringue macarons recipe. Chocolate macaron shells will be perfect with this ganache too. I also have an online video lesson on how to make macaron shells using the NO rest method. If you need a macaron template, you can download it below.
- Make Coffee Baileys ganache.
- Fill macarons with ganache.
Tip from Marina: if you don’t have espresso powder, you can use ground coffee or coffee beans. Heat heavy cream and coffee until the cream is scalded. Cover with the lid and let sit for 15-20 min. Strain out and discard coffee. Bring to a boil, but do not boil. Make sure you have the correct amount of heavy cream left. I would recommend taking about 150 gr of heavy cream before infusing it with coffee.
How to make Coffee and Baileys Ganache
Melt the chocolate in the microwave using 30-second intervals. I highly recommend using a plastic cup or bowl. You can also use the double boiler method to melt chocolate.
Bring heavy cream and espresso powder to a boil, but do not boil.
Pour the hot mixture in thirds into melted white chocolate, stirring after each addition with the help of a rubber spatula. Start stirring in the center and then increase circles toward the sides of the bowl. You need to do this fast and by pressing down the spatula.
Using an immersion blender, emulsify the ganache until smooth. Add Baileys liqueur and emulsify again.
Transfer the ganache into a flat 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. After that transfer the ganache to a pastry bag and fill the macarons.
Recipe FAQs
Store Coffee and Baileys macarons in an airtight container in the refrigerator for 2-3 days.
Yes, you can freeze macarons with this filling. Keep in the freezer for up to 6 months.
This happens if the batter is overmixed. Check the consistency of the batter every 2-3 folds. The overmixed batter runs very fast off the spatula.
There are many reasons for that. The most common are unstable meringue, incorrect folding technique, or wrong oven temperature.
This happens if macaron shells do not rest enough before baking.
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If you make these Coffee and Baileys Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Coffee and Baileys Macarons
Equipment
- 1 immersion 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
- 125 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 a rubber spatula. Start stirring in the center and then increase circles toward the sides of the bowl. You need to do this fast and by pressing down the spatula.
- Using an immersion blender, emulsify the ganache until smooth.
- Add Baileys Liqueur and emulsify again.
- Transfer the ganache into a 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 the macarons.
How to make Macaron Shells
- Download and print the 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 a 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 it into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.
- 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 a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.
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.