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
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.