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Coffee & Baileys Macarons

☕🍫 Coffee & Baileys Macarons


Light-as-air coffee-flavored cookies filled with silky Baileys milk chocolate ganache. A cozy treat that’s hard to stop at just one!




πŸ“Έ Visual Vibes

  • Macarons nestled in a white bowl πŸ₯£

  • Rows of macarons lined up on a chevron cutting board ➰

  • Cutting board by bradcarlyle.com

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πŸ’‘ 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.




πŸ”¬ Shell Experimentation

Swapping chocolate for coffee meant tweaking the batter:

  • ❌ Remove cocoa powder

  • ✅ Add espresso powder (but NOT equal amounts!)

  • ✅ Keep all other measurements the same

  • ✅ Double the batch — because 10 cookies isn’t enough around here

The result? Bold, coffee-forward macarons that pair beautifully with the creamy Baileys ganache.




🍬 Taste Notes

  • Coffee shells: rich, toasty, and perfectly chewy

  • Baileys milk chocolate ganache: sweet, smooth, with just the right amount of kick

  • You can use dark chocolate, but milk lets the Baileys shine ✨

Warning: You won’t be able to stop at one.

πŸ“Œ Tips for Macaron Success

πŸ”’ Use a digital scale. Macarons demand precision!
πŸ” Be ready to fold a lot. Proper texture is key.
πŸ’¨ Let them dry. At least an hour until fully dry to the touch — or they’ll crack in the oven.
🀷‍♀️ Imperfect? Still delicious. Don’t worry about the look — flavor always wins.





🧾 Ingredients

For the Coffee Macaron Shells

  • 120g egg whites (room temp)

  • 130g granulated sugar

  • 140g almond flour

  • 110g powdered sugar

  • 2 tsp instant espresso powder (not granules)

For the Baileys Ganache

  • 200g milk chocolate, finely chopped

  • 100g heavy cream

  • 20g Baileys Irish Cream

πŸ‘©‍🍳 Instructions

🧁 Coffee Shells

  1. Line baking sheets with silpat or parchment.

  2. Process almond flour, powdered sugar, and espresso powder in a food processor.

  3. Sift and discard any large bits.

  4. Whip egg whites until foamy, then slowly add sugar until stiff peaks form.

  5. Fold in dry ingredients gently until batter is shiny and flows like lava.

  6. Pipe using a 1A round tip.

  7. Tap the baking sheet firmly 3+ times to release air bubbles.

  8. Let shells dry at least 1 hour (touch-dry surface).

🍫 Baileys Ganache

  1. Pour hot cream over chopped chocolate in a bowl.

  2. Cover for 2 minutes — then stir until smooth.

  3. Add Baileys and chill until set.
    (If lumpy, gently reheat over a bain marie.)

πŸ”₯ Bake & Fill

  1. Bake at 300°F (150°C) for 10–20 min until shells release with a slight tug.

  2. Cool completely before removing from the mat.

  3. Pipe ganache on one shell, sandwich with another, and twist gently to seal.

πŸ“ Notes

  • πŸ“ Use a parchment template with 1½" circles under your silpat for consistency.

  • ⚖️ Macarons require accuracy — don’t eyeball!

  • πŸ’ͺ Fold just enough — look for a smooth ribbon that settles in 10 seconds.

  • ⏳ Drying time isn’t optional. Really.

  • 🎨 They may not be picture-perfect on your first try — but they’ll still taste divine.


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