Irish coffee macarons

Based on 22 ratings
Julie

Julie

Editor-in-Chief

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

Utensils

  • food processor
  • oven
  • fine sieve
  • large bowl
  • baking sheet
  • macaron baking mat
  • piping bag
  • small saucepan
  • cooking spoon
  • cutting board
  • knife

Nutrition per serving

Cal
412
Protein
6 g
Fat
27 g
Carb
45 g
  • Step 1/6

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

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

    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 and chill for approx. 30 min.
    • 50 g butter
    • 150 g 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 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!

    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!