So, I wanted to make Macaroons the other day, and couldn’t decide what flavors to make. I looked in the fridge and quickly saw that I had an open bottle of Bailey’s liquor. So I thought to myself, why not. Two
We all know that Bailey’s has a subtle taste to coffee and chocolate, so why not combine the two together. So here it is.
Coffee and Baileys MacaroonsPrint
- 90 grams egg whites
- 125 grams granulates sugar (divided) (divided into two portions, 65g and 60g)
- 125 grams almond flour
- 125 grams powdered sugar
- 2 tsp espresso coffee powder
- 5 ounces semi-sweet chocolate
- 1/2 cup heavy cream
- 2 tbsps Baileys Liqor
- Sift all the confectioners’ sugar and almond flour before weighing them out.
- Add the confectioner’s sugar and almond flour to a food processor 1 tablespoon at a time and pulse for 5 seconds.
- Release the base and shake it up to make sure that everything gets mixed together. Do this 3 times.
- Once you have pulsed a total of 15 seconds (3 sets of 5 seconds) sift the ingredients once again and set aside.
- Continue to do Steps 2-4 until you have used up all the ingredients.
- Sift the espresso powder to the almond/confectioners sugar mix.
- In an electric mixer, add the egg whites and whisk on speed 6. When the egg whites start to foam, add the 65g of granulated sugar and increase the speed to 8.
- When the egg whites, turn white in color, add the 60g of granulated sugar and increase the speed to 10. Continue to whisk until stiff peaks form.
- Make a “dam” with the egg whites and add the almond/sugar mixture around the border and fold in.
- Continue to add the dry ingredients and fold until the mixture turns runny.
- Place the mixture in a pipping bag fitted with a round #10 or #12 tip and pipe circles on a silicon mat.
- Let the macarons dry completely. The tops should feel like egg shells.
- Place in the oven and bake for 18-20minutes. Never place two racks at a time in the oven for they will not cook evenly. Always bake the macarons with the rack placed directly in the middle of the oven.
- Once they are done baking, take them out and let them completely cool down.
- The macarons are ready when you lift the corner of the silicon mat and the macaron tops lift clean off of the mat without sticking or breaking.
- In a sauce pan, heat the heavy cream.
- Once the heavy cream has reached a light simmer, remove it from the heat, and add the semi-sweet chocolate. Stir until the chocolate has completely melted.
- Add the Baileys Liqor and stir.
- Place the ganache in a bowl and cover with plastic wrap making sure to touch the top of the ganache to avoid having it form a “skin” on top.
- Let it cool completely to room temperature and place in the refrigerator to let it set.