Irish coffee macarons
Difficulty: Easy
Time: 35 min. preparation time, 15 min. baking time
Nutrition: Calories ca 412 / Protein 6g / Carbohydr. 45g / Fat 27g
Ingredients (6 servings)
| 72 g | egg whites |
| 170 g | confectioner’s sugar |
| 50 g | 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
Wine Tip
coffee
These macarons go wonderfully with a cup of high quality, freshly brewed coffee.
Step 1
Preheat oven to 140°C/285°F. Using a food processor, blend egg whites until stiff peaks form.
food processor, oven
72 g egg whites
Step 2
Sift confectioner’s sugar and almonds through a fine sieve on top of the stiff egg whites.
fine sieve, large bowl
170 g confectioner’s sugar / 50 g almonds
Step 3
Carefully fold sugar and almond mixture into egg whites.
Step 4
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
Step 5
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.
large bowl, small saucepan, cooking spoon, piping bag, cutting board, knife
50 g butter / 150 g dark chocolate / 100 ml Baileys / 2 tsp instant espresso
Step 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!
