Coffee & Baileys Macarons

Coffee & Baileys macarons are so good and perfect for the fall. If you’re a fan of macarons in general, you’re going to love these. The Baileys mixed with coffee is a great combination that reminds us of friends, warm fires, and delicious food!

Coffee & Baileys Macaron Recipe

Macaron Ingredients

120g egg whites room temperature
130g granulated sugar
140g almond flour
110g powdered sugar
2 tsp of our Ethiopian Fancy coffee, ground extra fine.


Ganache Ingredients

200g milk chocolate
100g heavy
20g Baileys

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Coffee Macarons:
– Line baking sheets with a silpat mat or parchment.*
– Place the almond powder, icing sugar, and coffee in a food processor. Process until just beginning to clump.
– Sift and discard any bits that won’t pass through the sifter. Set aside.
– Whip the egg whites until they’re the consistency of a loose foam. Continue whipping while slowly adding sugar. Whip to a stiff meringue.
– Fold the dry mixture into the meringue.**
– Pour the batter into a piping bag fitted with the 1A tip.
– Pipe the macarons onto your baking sheet.
– When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
– Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.
– While macarons are drying, make the ganache.


Baileys Milk Chocolate Ganache:
– Chop the chocolate finely and place in a bowl. Heat the cream until boiling and pour over chopped chocolate. Do not stir! Cover bowl with plastic wrap for 2 mins. Stir to combine and add Baileys. Place in fridge to set.****
– Once dry, bake macarons in a 300°F oven until they stick a little bit to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
– Let cookies cool completely before removing from pans.
– Pipe ganache into the center, sandwich the cookies and twist together.

Special Notes

*Create a parchment template using a 1 1/2″ cookie cutter to create circles and place it under a silpat mat.
**You will need to do a LOT of folds to get the batter to the proper consistency. You’re looking for it to be smooth and shiny and have some movement. If you lift some up with a spatula, it should pour in a steady stream and settle into the remaining batter. DO NOT overmix.
*** Do not be shy with the whacking!
****If the ganache has some unmelted bits after stirring, heat over a simmering bain marie.

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