So, I wanted to make Macaroons the other day, and couldn’t decide what flavors to make. I looked in the fridge and quickly saw that I had an open bottle of Bailey’s liquor. So I thought to myself, why not. Two
We all know that Bailey’s has a subtle taste to coffee and chocolate, so why not combine the two together. So here it is.
Coffee and Baileys MacaroonsPrint
- 90 grams egg whites
- 125 grams granulates sugar (divided) (divided into two portions, 65g and 60g)
- 125 grams almond flour
- 125 grams powdered sugar
- 2 tsp espresso coffee powder
- 5 ounces semi-sweet chocolate
- 1/2 cup heavy cream
- 2 tbsps Baileys Liqor
- Sift all the confectioners’ sugar and almond flour before weighing them out.
- Add the confectioner’s sugar and almond flour to a food processor 1 tablespoon at a time and pulse for 5 seconds.
- Release the base and shake it up to make sure that everything gets mixed together. Do this 3 times.
- Once you have pulsed a total of 15 seconds (3 sets of 5 seconds) sift the ingredients once again and set aside.
- Continue to do Steps 2-4 until you have used up all the ingredients.
- Sift the espresso powder to the almond/confectioners sugar mix.
- In an electric mixer, add the egg whites and whisk on speed 6. When the egg whites start to foam, add the 65g of granulated sugar and increase the speed to 8.
- When the egg whites, turn white in color, add the 60g of granulated sugar and increase the speed to 10. Continue to whisk until stiff peaks form.
- Make a “dam” with the egg whites and add the almond/sugar mixture around the border and fold in.
- Continue to add the dry ingredients and fold until the mixture turns runny.
- Place the mixture in a pipping bag fitted with a round #10 or #12 tip and pipe circles on a silicon mat.
- Let the macarons dry completely. The tops should feel like egg shells.
- Place in the oven and bake for 18-20minutes. Never place two racks at a time in the oven for they will not cook evenly. Always bake the macarons with the rack placed directly in the middle of the oven.
- Once they are done baking, take them out and let them completely cool down.
- The macarons are ready when you lift the corner of the silicon mat and the macaron tops lift clean off of the mat without sticking or breaking.
- In a sauce pan, heat the heavy cream.
- Once the heavy cream has reached a light simmer, remove it from the heat, and add the semi-sweet chocolate. Stir until the chocolate has completely melted.
- Add the Baileys Liqor and stir.
- Place the ganache in a bowl and cover with plastic wrap making sure to touch the top of the ganache to avoid having it form a “skin” on top.
- Let it cool completely to room temperature and place in the refrigerator to let it set.
Once the macarons are cooled and ganache is set, we are ready to assemble them.
Take two macaron tops and line them up together making sure they match. Fill a pipping bag with the ganache. Place a small dot of ganache to on macaron top and take the other macaron top and sandwich them together. Just enough for the ganache to cover the whole circumference of the macaron, but not so much that it spills over the sides.
Macarons are best when you have them fully assembled and leave them over night in an air tight container in the refrigerator. This process allows for the flavor to really combine together making them very flavorful.