Irish coffee macarons

Irish coffee macarons

18 ratings

Vicky, TV producer


„The coffee buttercream in these macarons are a chocolate lover’s dream come true.“

Difficulty

Easy 👌
35
min.
Preparation
15
min.
Baking
40
min.
Resting

Ingredients

Servings:-6+
72 g
egg whites
170 g
confectioner's sugar
50 g
ground almonds
50 g
butter
150 g
dark chocolate
100 ml
Baileys
2 tsp
instant espresso
Metric
Imperial
  • 72 g egg whites
  • 170 g confectioner's sugar
  • 50 g ground almonds
  • 50 g butter
  • 150 g dark chocolate
  • 100 ml Baileys
  • 2 tsp instant espresso

Utensils

  • baking sheet
  • food processor
  • oven
  • fine sieve
  • 2 piping bags
  • macaron baking mat (optional)
  • large bowl
  • small saucepan
  • cooking spoon
  • cutting board
  • knife

Enjoy with

coffee
These macarons go wonderfully with a cup of high quality, freshly brewed coffee.

Nutrition per serving

Cal
412
Protein
6g
Fat
27g
Carb
45g

Step 1/6

Preheat oven to 140°C/285°F. Using a food processor, blend egg whites until stiff peaks form.
  • 72 egg whites
  • food processor
  • oven

Preheat oven to 140°C/285°F. Using a food processor, blend egg whites until stiff peaks form.

Step 2/6

Sift confectioner’s sugar and almonds through a fine sieve on top of the stiff egg whites.
  • 170 confectioner's sugar
  • 50 ground almonds
  • fine sieve
  • large bowl

Sift confectioner’s sugar and almonds through a fine sieve on top of the stiff egg whites.

Step 3/6

Carefully fold sugar and almond mixture into egg whites.

Carefully fold sugar and almond mixture into egg whites.

Step 4/6

Fill a piping bag with macaron mixture. Pipe onto a baking sheet lined with a macaron baking mat. Tap hard onto kitchen counter to release any air bubbles. Let stand at room temperature for approx. 30 – 40 min. Then, bake in preheated oven at 140°C/285°F for approx. 12 – 15 min.
  • baking sheet
  • oven
  • macaron baking mat
  • piping bag

Fill a piping bag with macaron mixture. Pipe onto a baking sheet lined with a macaron baking mat. Tap hard onto kitchen counter to release any air bubbles. Let stand at room temperature for approx. 30 – 40 min. Then, bake in preheated oven at 140°C/285°F for approx. 12 – 15 min.

Step 5/6

Cut butter into pieces. Finely chop chocolate and transfer to a large bowl. Then, heat up Baileys in a small saucepan over medium heat for approx. 1 – 2 min. Add instant espresso and mix until dissolved. Pour warm Baileys into bowl to melt chocolate.  Once chocolate is melted, add butter, piece by piece, to bowl and stir thoroughly until well combined. Fill cream into piping bag.
  • 50 butter
  • 150 dark chocolate
  • 100 ml Baileys
  • 2 tsp instant espresso
  • large bowl
  • small saucepan
  • cooking spoon
  • piping bag
  • cutting board
  • knife

Cut butter into pieces. Finely chop chocolate and transfer to a large bowl. Then, heat up Baileys in a small saucepan over medium heat for approx. 1 – 2 min. Add instant espresso and mix until dissolved. Pour warm Baileys into bowl to melt chocolate. Once chocolate is melted, add butter, piece by piece, to bowl and stir thoroughly until well combined. Fill cream into piping bag.

Step 6/6

Pipe coffee buttercream onto the bottom half of a macaron. Place another half on top and lightly press. Repeat until macarons are assembled. Enjoy with a cup of coffee!

Pipe coffee buttercream onto the bottom half of a macaron. Place another half on top and lightly press. Repeat until macarons are assembled. Enjoy with a cup of coffee!