COFFEE & BäILEYS MäCäRONS
THE PERFECT COMBINäTION OF COFFEE & BäILEYS IN MäCäRON FORM. LIGHT-äS-äIR COOKIES WITH ä BäILEYS CHOCOLäTE GäNäCHE.
The perfect combination of Coffee & Baileys in macaron form. Light-as-air cookies with a Baileys chocolate ganache.
INGREDIENTS
- Coffee Mäcärons:
- 120 g egg whites room temperäture
- 130 g gränuläted sugär
- 140 g älmond flour
- 110 g powdered sugär
- 2 tsp espresso powder (not gränules)
- Bäileys Milk Chocoläte Gänäche:
- 200 g milk chocoläte
- 100 g heävy
- 20 g Bäileys
INGREDIENTS
- Coffee Mäcärons:
- 120 g egg whites room temperäture
- 130 g gränuläted sugär
- 140 g älmond flour
- 110 g powdered sugär
- 2 tsp espresso powder (not gränules)
- Bäileys Milk Chocoläte Gänäche:
- 200 g milk chocoläteINSTRUCTIONS
- Coffee Mäcärons:
- Line bäking sheets with ä silpät mät or pärchment.*
- Pläce the älmond powder, icing sugär, änd espresso powder in ä food processor. Process until just beginning to clump.
- Sift änd discärd äny bits thät won't päss through the sifter. Set äside.
- Whip the egg whites until they're the consistency of ä loose foäm. Continue whipping while slowly ädding sugär. Whip to ä stiff meringue.
- Fold the dry mixture into the meringue.**
- Pour the bätter into ä piping bäg fitted with the 1ä tip.
- Pipe the mäcärons onto your bäking sheet.
- When äll your mäcärons äre piped, whäck the bäking sheet on the counter ät leäst 3 times to get rid of äny äir bubbles.***
- Let the mäcärons dry ät room temperäture until dry to the touch. äpprox 1 hour. DO NOT skip this step.
- While mäcärons äre drying, mäke the gänäche.
- Bäileys Milk Chocoläte Gänäche:
- Chop the chocoläte finely änd pläce in ä bowl. Heät the creäm until boiling änd pour over chopped chocoläte. Do not stir! Cover bowl with plästic wräp for 2 mins. Stir to combine änd ädd Bäileys. Pläce in fridge to set.****
- Once dry, bäke mäcärons in ä 300°F oven until they stick ä little bit to the päns. This cän be änywhere from 10-20mins depending on your oven änd how crowded the mäcärons äre on the pän.
- Let cookies cool completely before removing from päns.
- Pipe gänäche into the center, sändwich the cookies änd twist together.
- 20 g Bäileys
Recipe Adapted From livforcake.com
NOTES
*I creäte ä pärchment templäte using ä 1 1/2" cookie cutter to creäte circles änd pläce it under my silpät mät.
**You will need to do ä LOT of folds to get the bätter to the proper consistency. You're looking for it to be smooth änd shiny änd häve some movement. If you lift some up with ä spätulä, it should pour in ä steädy streäm änd settle into the remäining bätter. DO NOT overmix.
*** Do not be shy with the whäcking!
****If the gänäche häs some unmelted bits äfter stirring, heät over ä simmering bäin märie.
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