Coffee and Baileys Macarons

Display Your Delicious Macarons with Style On This Six Tier Round Macaron Tower Stand

Suggested Cookware
Display Your Delicious Macarons with Style On This Six Tier Round Macaron Tower Stand

Coffee and Baileys Macarons Recipe

These coffee and Baileys macarons are a delectable take on the traditional French cookie. The macaron shells are flavored with instant coffee and colored with brown food coloring, and the creamy Baileys buttercream filling is rich and indulgent. These macarons are the ideal dessert for anyone who enjoys coffee and Baileys.

Ingredients

- Brown food coloring (optional)
- 1 tablespoon instant coffee
- 2 tablespoons baileys irish cream
- 1/2 cup unsalted butter, softened
- 1/4 teaspoon cream of tartar
- 3/4 cup almond flour
- 1 cup powdered sugar for the macaron shells
- 2 large egg whites
- 1/4 cup granulated sugar
- 1 1/2 cups powdered sugar
- 1/4 teaspoon vanilla extract

Time Needed

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes

Instructions

To make the macaron shells: Preheat the oven to 300°F (150°C) and prepare a baking sheet with parchment paper.
In a mixing bowl, combine the powdered sugar and almond flour.
In a separate bowl, use an electric mixer to whip the egg whites until they are foamy.
Gradually beat in the granulated sugar and cream of tartar until stiff peaks form.
Mix in the instant coffee and brown food coloring (if using) until well combined.
Fold in the powdered sugar and almond flour mixture gently until smooth and glossy.
Fill a piping bag with the mixture and pipe 1-inch circles onto the prepared baking sheet, leaving space between each one.
Tap the baking sheet firmly on the counter to release any air bubbles, then set aside for 15-30 minutes, or until a skin forms on the surface.
Bake for 18-20 minutes, then remove from the oven and cool completely on the baking sheet.
To make the Baileys buttercream filling, cream the butter in a mixing bowl until it is creamy.
Continue beating until smooth and fluffy after gradually adding the powdered sugar, Baileys Irish cream, and vanilla extract.
To put together: Pair up the macaron shells according to size.
Fill a piping bag fitted with a round tip with the Baileys buttercream filling and pipe a dollop onto the flat side of one macaron shell.
Sandwich with the remaining macaron shell, gently pressing to spread the filling to the edges.
Refrigerate the macarons for at least 30 minutes before serving to allow them to set.