Irish coffee macarons

Step 1/6

• 24 g 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

• 56⅔ g confectioner's sugar
• 16⅔ g 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.

Step 4/6

• 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

• 16⅔ g butter
• 50 g dark chocolate
• 33⅓ ml Baileys
• ⅔ 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 and chill for approx. 30 min.

Step 6/6

Pipe chilled 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!

Enjoy your meal!