home

Coffee macarons with Baileys ganache

On Monday I had a day off and I quickly decided it would be The Macaron Day. I’ve been wanting do bake macarons for a very long time and finally I found the right day when I had time and inclination.

My first batch actually had totally different flavor than the ones I’m blogging about. Flavor wise it wasn’t a bad idea and they came out with the characteristic feet and all, but they were a bit over baked and just a tiny bit too flat. So I decided to do a new batch, using a lower oven temperature. Before I knew it I decided to change approach and go for coffee instead. When the macarons were drying before baking them, I decided to create a Baileys ganache that came out delicious. I could eat it with a spoon!

This second batch was much better, but I’m still a macaron amateur. I think the key is to know your oven.

The finished sandwiched macarons taste best on the second day, when the flavors of the macarons and filling are “married”. Maybe they taste even better on the third day, however I can’t know that as they mystically disappeared by then.

    Coffee macarons
    makes around 25-30 sandwiched macarons
    (adapted from Tartelettes step-by-step instruction).

    100 gram egg whites
    50 gram caster sugar
    200 gram icing sugar
    110 gram blanched almonds, whole or ground
    3 tsp instant espresso coffee powder

    Line two baking sheets with parchment paper.

    Ground the almonds by mixing them in a food processor until you have a sort of flour. Add icing sugar and mix for about 10-20 seconds. Add the instant coffee powder and mix again for a couple of seconds.

    Whip the egg whites with an electric beater until they start to thicken, then gradually add sugar until the egg whites have become a thick and glossy meringue.

    Combine meringue with icing sugar and almond mixture. Carefully fold the mixture, not using more than 50 strokes.

    Fill a pastry bag with a plain tip and pipe small rounds (about 3-4 cm in diameter) on the parchment covered baking sheets. Let the macarons dry for 1 – 1.5 hours in room temperature so the shells will harden. Bake for about 10 minutes in a 150 degrees C hot convection oven, leaving the door slightly ajar. Turn the baking sheet after 7 minutes. Again this is what works when using my oven. When looking online this really differs, so you need to test what works best for your oven. After a total of 10 minutes remove from oven and let cool. If the macarons stick to the parchment paper, brush water underneath and carefully remove them from the parchment paper.

    My own Baileys ganache
    50 ml double cream
    100 gram white chocolate
    1 tbsp Baileys

    Heat the cream in a sauce pan. Add chopped white chocolate and directly remove from heat. Stir until you have a smooth mixture. Add Baileys. Fill a pastry bag and let cool in the fridge until it’s firm enough to pipe.

    Assembly
    Pair macarons of similar size and pipe Baileys ganache on the flat side of one macaron. Top with another macaron matching the flat sides. Even if it’s hard and you would like to eat all macarons directly try to refrigerate for one day so the flavors blend together.

11 Responses to “Coffee macarons with Baileys ganache”

  1. Eliane
    December 6th, 2008 12:13
    1

    Those look absolutely lovely. A couple of questions. What temperature was your oven? And when they were drying for the 1-1.5 hours, they were at room temperature not in the oven? I fancy having a go myself though not with the Bailey’s as I loathe Bailey’s but that’s just me. Dark chocolate and espresso ganache would be good too, I think.

  2. Dagmar
    December 6th, 2008 12:58
    2

    Elaine: Thanks! Ooops, I forgot to write the temperature, but I’ve added it to the recipe. I baked mine in 150 degrees C, in a convection oven. When drying, they were in room temperature. Dark chocolate and espresso ganache sounds like a great combo! Sorry to hear that you don’t like Baileys!

  3. lory
    December 6th, 2008 13:00
    3

    miam,miam…sublime!!!

  4. Daniel
    December 6th, 2008 13:12
    4

    Hej Jätte fina macornes ha det så bra mvh Daniel

  5. Maria Jose
    December 6th, 2008 15:44
    5

    Hola Dagmar!! te sigo desde España, en concreto desde Ibiza, me encanta tu blog y esta receta de macarons pienso hacerla en breve. Un abrazo y gracias por tu blog es precioso

  6. Chocolate Shavings
    December 6th, 2008 23:20
    6

    Those look delicious!

  7. Anne
    December 7th, 2008 11:28
    7

    They really look great. I *have* to try.. :)

  8. Tim Reynolds
    December 7th, 2008 23:58
    8

    Nice post. Thank you for the info. Keep it up.

  9. Liska
    December 8th, 2008 18:25
    9

    Piękne.Ten ganache z nich wypływający sprawia, że ma się ochotę biec do kuchni i je upiec :-) Ja ciągle marzę o tym, że zrobię makaroniki i ciągle się boję…
    Pozdrawiam ciepło :-)

  10. Courtney aka glamah
    December 10th, 2008 16:45
    10

    Great flavor cominations. I have only made them once, but you inspire me to try again.They look wonderful.

  11. aadi
    December 18th, 2008 12:29
    11

    Great tips, thanks!

Leave a Reply

Thank you very much for leaving a comment. I really appreciate it.
/Dagmar