Coffee and Baileys Macarons
Coffee and Baileys Macarons are so good. If you like coffee with Baileys drink, you will love this recipe.
Servings: 30 macarons
Calories: 129kcal
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.
Notes
Get all ingredients and tools ready before baking.
Nutrition
Serving: 1macaron | Calories: 129kcal | Carbohydrates: 17g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 16mg | Potassium: 36mg | Fiber: 1g | Sugar: 15g | Vitamin A: 52IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 0.2mg
