Wow! This year’s St. Patrick’s Day recipes have been quite surprising for me. I’ve actually gone outside my culinary comfort zone with a couple of these and it has been a success. I told you how I’d approached that Irish Cheddar & Thyme Potato Soufflé with much trepidation. And lo and behold all was fine. Well, I was the same way about Macarons. Although I love them, I felt that I would just have to resign myself to purchase them in bakeries. I was convinced that if I were to try them at home, what with their reputation for being so notoriously finicky and sensitive, I was already doomed to fail. But look what I’ve got here for you today…Baileys & Coffee Macarons.
And I swear to you, I did actually bake these. There was no cheating and buying them in a bakery and then taking pictures of them (not that I would even consider doing such a thing…) I made these all by my lonesome!
Well, all by my lonesome along with some great tips and advice from Olivia at Liv for Cake. (You simply must take a look at her scrumptious blog!) Now, I won’t fib to you and say that making Macarons is easy-peasy. But it wasn’t a nightmare either. They key is you must follow directions to a T. There is no room for any slap/dash cooks here. An accurate kitchen scale is a must as well. There can be no short cuts, no skipping steps. If you can do this, you will be rewarded big time!
These little gems are crisp on the outside, chewy on the inside and filled with irresistible Baileys & Coffee flavors. Soooo worth the effort. These Baileys & Coffee Macarons are to die for I tell you! They will be a big hit at your St. Patrick’s Day fête and folks will think you’re quite the chef!
Baileys & Coffee Macarons
recipe from: Liv for Cake
For the cookies:
- 120 grams egg whites (the whites from 4 large eggs), room temperature
- 130 grams (4.6 oz) caster sugar
- 140 grams (4.9 oz.) almond powder (also called almond flour)
- 110 grams (3.9 oz.) icing sugar
- 2 teaspoons espresso powder
For the ganache:
- 200 grams milk chocolate
- 100 grams heavy cream
- 20 grams Baileys
Line baking sheets with parchment paper. Make a template for the macarons by tracing the outline of a 1 1/2″ cookie cutter. Once you have all of your circles drawn, flip the parchment paper over so that the ink/pencil does not transfer to the cookie. (Be sure to take a look at my helpful links below. There is a link for a silicone baking mat specially made for macarons, with the templates already printed on the mat!)
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.
Make sure the bowl of your stand mixer as well as the whisk attachment are clean and free of any oil or grease. If any is present you will not be successful when you attempt to make the meringue peak. Also take care that no tiny bit of yolk has made its way into the whites. Its presence will also doom a meringue.
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. In order to achieve the proper consistency, you will need to fold the batter many times. Once the batter is ready it will be smooth and shiny and will run in a steady stream off a spatula to settle back into the batter.
Pour the batter into a piping bag fitted with the 1A tip.
Pipe the batter onto the templated baking sheet.
Once all of the 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.
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 parchment, about 12 minutes.
Let cookies cool completely before gently removing from pans.
Pipe ganache into the center of one cookie, sandwich with another of the cookies and twist together. Let Macarons chill and age in the refrigerator overnight. They will taste even more amazing when the filling and the shells bond and blend together.
Baileys & Coffee Macarons brought to you by: Runcible Eats (www.leaandjay.com)
Helpful Links to Kitchen Tools & Ingredients for Baileys & Coffee Macarons:
Simple Baker Silicone Baking Mat for Macarons – I know I told you how to trace out a template for your Macarons on parchment paper, but here you have a silicone mat where it is done for you! I have already ordered one for myself!