โ๐ซ Coffee & Baileys Macarons
Light-as-air coffee-flavored cookies filled with silky Baileys milk chocolate ganache. A cozy treat thatโs hard to stop at just one!
๐ธ Visual Vibes
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Macarons nestled in a white bowl ๐ฅฃ
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Rows of macarons lined up on a chevron cutting board โฐ
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Cutting board by bradcarlyle.com
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๐ก Flavor Inspiration
After getting comfortable with classic chocolate macarons, I was ready to mix things up. And honestly, Coffee + Baileys?
Absolute winter magic. Cozy, rich, and deeply delicious.
๐ฌ Shell Experimentation
Swapping chocolate for coffee meant tweaking the batter:
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โ Remove cocoa powder
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โ Add espresso powder (but NOT equal amounts!)
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โ Keep all other measurements the same
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โ Double the batch โ because 10 cookies isnโt enough around here
The result? Bold, coffee-forward macarons that pair beautifully with the creamy Baileys ganache.
๐ฌ Taste Notes
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Coffee shells: rich, toasty, and perfectly chewy
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Baileys milk chocolate ganache: sweet, smooth, with just the right amount of kick
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You can use dark chocolate, but milk lets the Baileys shine โจ
Warning: You wonโt be able to stop at one.
๐ Tips for Macaron Success
๐ข Use a digital scale. Macarons demand precision!
๐ Be ready to fold a lot. Proper texture is key.
๐จ Let them dry. At least an hour until fully dry to the touch โ or theyโll crack in the oven.
๐คทโโ๏ธ Imperfect? Still delicious. Donโt worry about the look โ flavor always wins.
๐งพ Ingredients
For the Coffee Macaron Shells
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120g egg whites (room temp)
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130g granulated sugar
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140g almond flour
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110g powdered sugar
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2 tsp instant espresso powder (not granules)
For the Baileys Ganache
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200g milk chocolate, finely chopped
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100g heavy cream
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20g Baileys Irish Cream
๐ฉโ๐ณ Instructions
๐ง Coffee Shells
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Line baking sheets with silpat or parchment.
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Process almond flour, powdered sugar, and espresso powder in a food processor.
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Sift and discard any large bits.
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Whip egg whites until foamy, then slowly add sugar until stiff peaks form.
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Fold in dry ingredients gently until batter is shiny and flows like lava.
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Pipe using a 1A round tip.
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Tap the baking sheet firmly 3+ times to release air bubbles.
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Let shells dry at least 1 hour (touch-dry surface).
๐ซ Baileys Ganache
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Pour hot cream over chopped chocolate in a bowl.
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Cover for 2 minutes โ then stir until smooth.
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Add Baileys and chill until set.
(If lumpy, gently reheat over a bain marie.)
๐ฅ Bake & Fill
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Bake at 300ยฐF (150ยฐC) for 10โ20 min until shells release with a slight tug.
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Cool completely before removing from the mat.
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Pipe ganache on one shell, sandwich with another, and twist gently to seal.
๐ Notes
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๐ Use a parchment template with 1ยฝ" circles under your silpat for consistency.
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โ๏ธ Macarons require accuracy โ donโt eyeball!
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๐ช Fold just enough โ look for a smooth ribbon that settles in 10 seconds.
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โณ Drying time isnโt optional. Really.
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๐จ They may not be picture-perfect on your first try โ but theyโll still taste divine.
