Coffee and Baileys Macarons 咖啡Baileys馬卡龍

With a simple twist of my basic macaron recipe, this irresistible Coffee and Baileys macarons is born!
只要在原味馬卡龍上作少許更改，便成為有咖啡香又有酒香的馬卡龍了！

For my tips for making French macarons, please visit my Mocha Macarons post.
有關EC的馬卡龍製作心得，請參閱Mocha馬卡龍。

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Coffee and Baileys Macarons
咖啡Baileys馬卡龍

makes about 24 to 26 sandwiched cookies
約24至26個份量

Ingredients

For the Coffee Macaron Shells

60 g egg whites (from about 2 large eggs, aged 1 to 3 days in the fridge)
25 g granulated sugar
1/4 tsp cream of tartar
75 g ground almond
95 g icing sugar
1/2 tsp instant espresso coffee powder

For Baileys Ganache

60 g premium dark chocolate, chopped
50 g whipping cream
6 g unsalted butter, softened
2 tsp Baileys (or to taste)

材料

咖啡馬卡龍外殼

蛋白 60克 (約兩個大蛋蛋白，放在雪櫃一至三天)
細砂糖 25克
他他粉 1/4茶匙
杏仁粉 75克
糖粉 95克
即溶特濃咖啡粉 1/2茶匙

Baileys朱古力夾餡

優質黑朱古力，切碎 60克
淡忌廉 50克
無鹽牛油，放軟 6克
Baileys甜酒 2茶匙(或依個人喜好)

 

Directions 做法

Line baking sheet with parchment paper with a master template underneath.
焗盆內放圓形紙樣後墊上牛油紙備用。

In a food processor, process ground almond, icing sugar and coffee powder until finely ground. Pass mixture through a sieve into a bowl and set aside. This will create macaron shells with a smoother surface.
用食物處理器將杏仁粉、糖粉及咖啡粉打成幼滑粉末，過篩放入大碗中備用，這樣做可令馬卡龍表面更光滑。

Place egg whites in a clean mixing bowl. With an electric mixer, whip egg whites until frothy. Add cream of tartar (to stabilize the meringue) and continue to beat until soft peaks form. Add sugar and continue beating until firm peaks form. When you lift up the whisk, the meringue will stand straight up with a little curve at the tip.
蛋白放在乾淨的鋼盆中，用電動打蛋器打至泡沫變細密後加入他他粉(可令蛋白霜更穩定)，打至蛋白霜成軟勾狀便將糖加入，繼續打至接近乾性發泡，拉起打蛋器蛋白霜尾部呈短小彎勾狀。

Fold meringue into the almond-flour mixture with a spatula in two additions. Knock some air out by pressing the batter around the sides of the bowl with the spatula a few times. Then begin to fold by scraping the batter from the bottom of the bowl and bringing it to the top. Keep folding until the batter forms a thick ribbon that slowly disappears into the batter. Undermixed batter will be pointy after piping and over-mixing will deflate the meringue, resulting in runny batter that loses its shape after piping.
蛋白霜分兩次加入杏仁粉混合物中，先以膠刮將麵糊往盆邊壓幾次壓破部份氣泡，再輕輕將麵糊從盆底往上翻，拌至麵糊落下時呈絲帶狀般緩慢流下並出現摺痕便可停止，麵糊若攪拌不足唧出來後會有尖角，攪拌過度則令蛋白霜消泡，麵糊會變稀，唧出來後麵糊會立刻往外瀉開。

Scrape batter into a pastry bag fitted with a large round piping tip (I used Wilton #2A). Pipe out dollops of batter onto the prepared baking sheet using the template as a guide. When done piping, tap the baking sheet against the counter a few times to eliminate any trapped air bubbles. Pop bubbles that haven’t risen up to the surface with a toothpick. Remove the template and let the tray stand at room temperature for 30 to 45 minutes, depending on the weather and humidity, until the shells are dry to the touch. While waiting, preheat the oven to 300ºF/150℃.
將麵糊倒進已備圓形花嘴的唧花袋中(EC用Wilton #2A花嘴)，在牛油紙上依紙樣唧出圓形，將焗盆往枱上拍幾下震掉氣泡，如發現仍有氣泡可用牙籤刺破，取走底部紙樣，讓麵糊在室溫下靜置30﹣45分鐘至表面不黏手(視乎天氣及濕度)，此時將焗爐預熱300℉/150℃。

Bake for 12 to 14 minutes or until set without browning. If you touch the shell and it feels firm and doesn’t wiggle it is done. Remove from oven and cool completely on a wire rack before filling.
焗12至14分鐘，以手指輕碰馬卡龍，若馬卡龍挺身不會搖動即代表已熟可以取出，在鋼架上完全放涼後可唧上夾餡。
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To make the filling, heat whipping cream in a saucepan over medium-low heat until it bubbles around the edges (but not boiling). Alternatively, microwave cream in a microwave-safe bowl on high. Add to chopped chocolate and let stand for two minutes. Stir with a spatula until combined. Stir in softened butter until smooth and shiny. Add Baileys and mix until incorporated. Fill pastry bag with ganache then chill in the fridge until it feels firm enough for piping.
夾餡做法：將淡忌廉倒入小鍋中小火煮至邊緣冒泡後(用微波爐將淡忌廉加熱亦可)撞入朱古力碎中，靜置兩分鐘後以膠刮攪拌至朱古力完全融化，加入放軟牛油拌至順滑有光澤，最後加入Baileys甜酒拌勻，倒入唧袋中，放入雪櫃冷藏至適合唧花的軟硬度取出。

To assemble the macarons, pair up shells of similar sizes. Pipe out dollop of filling on the flat side of a shell then top with the other one, flat side down. Store filled macarons in an airtight container in the refrigerator for a day to mature them. Bring to room temperature, about 15 minutes, before serving.
配對形狀相若的馬卡龍，把夾餡唧在其中一塊外殼上(底部朝上)，蓋上另一塊外殼(底部朝下)，完成所有馬卡龍後放在密封盒中於雪櫃保存一天後可食用，食用前把馬卡龍置室溫15分鐘回溫便可。

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