With a simple twist of my basic macaron recipe, this irresistible Coffee and Baileys macarons is born!
For my tips for making French macarons, please visit my Mocha Macarons post.
Coffee and Baileys Macarons
makes about 24 to 26 sandwiched cookies
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)
蛋白 60克 (約兩個大蛋蛋白，放在雪櫃一至三天)
Line baking sheet with parchment paper with a master template underneath.
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.
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.
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.
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℃.
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.
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.
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.
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Your macarons turn out all so pretty.
Do you think the Swiss method is the fool proof one? Is it the one of your choice ? My question Can any of your recipes for macaroons be done the Swiss method ? Are all the same ? As far as ingredients amounts?
Hi Lizy, I found the Swiss and Italian method better than the French as the meringue is more stable and less prone to error. However, it is hard to make Italian meringue in a small batch so I prefer the Swiss method more. Swiss and Italian macarons recipe generally contain more sugar so try to find recipes that are designed for them.