Recipe of the Week: Coffee and Bailey’s Macarons


With Christmas just around the corner, everybody is throwing Christmas parties and get-together’s. These macarons are the perfect, classy desert to bring to the party that you can easily and quickly bake yourself!

Prep Time:
1 hour, 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour, 35 minutes

Batch: 20-25 macaroons

– 120g egg whites (room temperature)
– 130g sugar
– 140g almond powder
– 110g icing sugar
– 2 tsp espresso powder

– 200g milk chocolate
– 100g cream
– 20g Bailey’s

1. Line baking sheets with a silpat mat or parchment.

2. Place the almond powder, icing sugar, and espresso powder in a food
processor. Process until it starts beginning to clump.

3. Sift and discard any bits that won’t pass through the sifter. Set aside.

4. Whip the egg whites until they’re the consistency of loose foam. Continue whipping while slowly adding sugar. Whip to a stiff meringue.
5. Fold the dry mixture into the meringue.

6. Pour the batter into a piping bag fitted with the 1A tip.

7. Pipe the macarons onto your baking sheet.

8. When all the macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.

9. Let the macarons dry at room temperature, until dry to the touch. Approx. 1 hour. DO NOT skip this step.

10. While the macarons are drying make the ganache.

11. Chop the chocolate finely and place in a bowl. Heat the cream until boiling and pour over chopped chocolate. Do not stir. Cover the bowl with plastic wrap and leave sitting for 2 minutes. Stir to combine and add Bailey’s. Place in fridge to set.

12. Once dry, bake macarons in 300 degree oven until they stick a little bit to the pan. This can be anywhere from 10 -20 minutes depending on your oven and how crowded the macarons are on the pan.

13. Let the cookies cool completely before removing them from the pan.

14. Pipe ganache into the center, sandwich the cookies and twist together.


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