The perfect combination of Coffee & Baileys in macaron form. Light-as-air cookies with a Baileys chocolate ganache.
Once I felt pretty comfortable with the chocolate macarons it was time to start trying different combinations. In my opinion one of the best flavor combos out there is coffee & Baileys. SO delicious. Especially in the winter time when it’s cold outside. Yum.
I wanted to start experimenting with different flavors of shells. I had a recipe for chocolate macarons, but had to adapt it to a coffee flavor… if I take out the cocoa powder, do I add more almond powder or icing sugar? Do I add the same amount of espresso powder as cocoa? That would be way too intense…hmmm.
I actually ended up leaving all of the ingredient amounts the same except I took out the cocoa powder and added espresso powder…not 1 for 1 though! I also doubled the recipe entirely as the original recipe only makes 10-12 cookies. Ten cookies will last about a day around here.
The coffee cookies turned out delicious and the milk chocolate Baileys ganache was a perfect pairing. You can make these with dark chocolate instead, but I like the sweetness of the milk with the Baileys.
You definitely can’t have just one. At least I can’t!
Notes & tips for these Coffee & Baileys Macarons:
- The measurements listed are by weight. I strongly recommend using a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise.
- You will need to do a LOT of folds to get them to the proper consistency.
- Do not skip on the drying time. This is a MUST DO. They must be completely dry to the touch before you bake them or they will crack.
- If they don’t come out perfect the first time (they rarely do), know that they will still taste delicious! Looks aren’t everything! 🙂
Coffee & Baileys Macarons
- 120 g egg whites room temperature
- 130 g granulated sugar
- 140 g almond flour
- 110 g powdered sugar
- 2 tsp espresso powder (not granules)
Baileys Milk Chocolate Ganache:
- 200 g milk chocolate
- 100 g heavy
- 20 g Baileys
- Line baking sheets with a silpat mat or parchment.*
- Place the almond powder, icing sugar, and espresso powder in a food processor. Process until just beginning to clump.
- Sift and discard any bits that won’t pass through the sifter. Set aside.
- Whip the egg whites until they’re the consistency of a loose foam. Continue whipping while slowly adding sugar. Whip to a stiff meringue.
- Fold the dry mixture into the meringue.**
- Pour the batter into a piping bag fitted with the 1A tip.
- Pipe the macarons onto your baking sheet.
- When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
- Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.
- While macarons are drying, make the ganache.
Baileys Milk Chocolate Ganache:
- Chop the chocolate finely and place in a bowl. Heat the cream until boiling and pour over chopped chocolate. Do not stir! Cover bowl with plastic wrap for 2 mins. Stir to combine and add Baileys. Place in fridge to set.****
- Once dry, bake macarons in a 300°F oven until they stick a little bit to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
- Let cookies cool completely before removing from pans.
- Pipe ganache into the center, sandwich the cookies and twist together.
**You will need to do a LOT of folds to get the batter to the proper consistency. You’re looking for it to be smooth and shiny and have some movement. If you lift some up with a spatula, it should pour in a steady stream and settle into the remaining batter. DO NOT overmix.
*** Do not be shy with the whacking!
****If the ganache has some unmelted bits after stirring, heat over a simmering bain marie.
Dorothy Daoust says
Haven’t made as I need the U. S. way of baking not gramsHow many eggs, cups of sugar etc?
Hi Dorothy! I talk about this in the Notes section above the recipe: The measurements listed are by weight. I strongly recommend using a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise.
First time making macarons, loved the flavor of the shell. I did have smaller feet but they were crisp and chewy so delicious. The ganach I felt took away from the espresso flavor in the cookie which I love. Besides the odd rounds I piped I was pretty impressed with my first time results. Great recipe!!
Yay! That’s so great to hear. So glad you loved these 🙂
Very excited to try this recipe! I live in Denver at high altitude. What adjustments would you make? Typically with baking at high altitude, you need to decrease the sugar and baking time, while increasing the temp and liquids. Since this is so different from a cake or bread, I’m not sure what to do! Thanks!
Hi Tim! Hmm, that’s a good question! Are you up for experimenting some? 🙂 It might take some trial and error depending on how high up you are. I found these tips from here:
“a) decrease the granulated sugar to 125 grams from 150 grams; b) pipe after 1 hour hydration but air dry the skin/crust at room temperature for an additional hour; and c) bake on one sheetpan at 255F for 20 minutes!!!”
This was my 6th try on macarons. Taste is great! I did have a problem with macarons being undercooked/very sticky with small feet but the tops look perfect and good texture. Any suggestions on what happened? My first batch was in the over at 300 for about 20 minutes! Humidity is not high and I used parchment paper and I did use an oven thermometer. My usual problem is hollow shells, these seemed not hollow but denfinetly seemed undercooked and sticky!
Hi Ash! It does sound like they needed a bit more time in the oven.
I’m excited to try these! If I can’t find espresso powder, can I grind up coffee really fine like espresso as a substitute? Thanks!
Hi Steph! The powder is ideal but if you can grind up the coffee really fine (like in a space or coffee grinder) that should be fine but make sure it’s instant!
I decided to make these for my first ever macaron attempt. I struggled with hollow shells but geez were they tasty! I could eat that Baileys ganache by the spoonful. The coffee in the shells provided a nice balance to the ganache. Thanks for a great recipe!
Hi Alex! I am honored that you tried these as your first macarons! So happy you loved them. I hope you try more of my macaron recipes 🙂