Irish Coffee Macarons
Vivid green macarons with a creamy coffee and Baileys buttercream.
Servings 30 macarons
Calories 142kcal
Ingredients
Macaron Shells
- 112 g powdered sugar
- 112 g almond flour
- 107 g sugar
- 1 tsp egg white powder optional
- 107 g egg whites (about 3 eggs) room temperature
- 1/8 tsp Emerald Master Elite powder color dash
Irish Coffee Easy Buttercream
- 1 oz pasteurized carton egg whites
- 4 oz powdered sugar sifted
- 4 oz unsalted butter softened
- 1 tsp espresso powder
- 2 tsp Baileys
Instructions
Macaron Shells
- Prepare 2 baking sheets with silicone mats, teflon, or templates and parchment paper. Fit a piping bag with a round piping tip. Set aside. Preheat oven to 285°F.
- Pulse the almond flour and powdered sugar in a food processor and sift into a bowl. Discard any large chunks. Whisk the dry ingredients and set aside.
- In a small bowl, combine sugar and egg white powder (if using). Whisk until completely combined and there are no more lumps of egg white powder. Set aside. Combine egg whites and powdered color.
- In a clean stand mixer bowl, combine the sugar mixture and the egg whites. Whisk to combine and place bowl over a double boiler. Heat, whisking regularly, until the sugar dissolves, about 90 seconds. Remove the bowl from the double boiler and carefully dry off the bottom.
- Place the bowl in the stand mixer and whisk on a medium speed (KitchenAid 4 - 6) until you have stiff peaks, about 10- 15 minutes. I did speed 4 for 5 minutes and speed 6 for 4 minutes.
- Add the dry ingredients to the bowl and begin folding the ingredients together. Once everything is combined, continue folding until the batter flows slowly like lava.
- Pipe macaron shells onto prepared baking sheets. Let the macarons dry until you can lightly brush the tops with your finger (15- 20 mins for me). Bake for 20 - 22 minutes, rotating halfway through. Gently poke shell, if it is firm, remove from the oven to cool. If they wiggle, add another minute or two.
- Let the macaron shells cool on the sheet for 10 minutes before transferring them to a cooling rack.
Irish Coffee Easy Buttercream
- Whip the egg whites and powdered sugar on a high speed for 3- 5 minutes.
- Bump the speed down to medium- high and begin adding the butter one tablespoon at a time, letting each piece incorporate before adding the next. Once all the butter has been added, scrape the bowl down and whip on high for 5 minutes, or until light and fluffy.
- Combine the espresso powder and Baileys in a small pinch bowl. Stir to dissolve the powder. Switch to the paddle attachment and add the coffee mixture to the buttercream. Beat to combine. Taste and adjust flavors as desired.
Assemble
- Pair up the macaron shells. Fill a piping bag with buttercream and pipe a dollop onto one shell, then top with the other shell. Repeat with the remaining macaron shells.
- Place in an air tight container in the fridge overnight to let them mature. Remove 30 minutes before serving.
Notes
- I was able to pipe 60 shells, which made 30 macarons. You could have a few more or a few less depending on how large you pipe your shells.
- For maximum color intensity, mix the egg whites and color powder about an hour before beginning the recipe.