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Coffee & Baileys in macaron form could be the best thing ever. | livforcake.com
4.77 from 13 votes

Coffee & Baileys Macarons

The perfect combination of Coffee & Baileys in macaron form. Light-as-air cookies with a Baileys chocolate ganache.
Course Dessert
Cuisine Cookie
Prep Time 1 hour 40 minutes
Cook Time 15 minutes
Total Time 1 hour 55 minutes
Servings 20 sandwiched cookies
Calories 157kcal
Author Olivia


Coffee Macarons:

Baileys Milk Chocolate Ganache:


Coffee Macarons:

  • 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.


*I create a parchment template using a 1 1/2" cookie cutter to create circles and place it under my silpat mat.
**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.


Calories: 157kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 13mg | Potassium: 46mg | Fiber: 1g | Sugar: 17g | Vitamin A: 75IU | Calcium: 20mg | Iron: 0.5mg