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

1. Coffee Mäcärons:
2. 120 g egg whites room temperäture
3. 130 g gränuläted sugär
4. 140 g älmond flour
5. 110 g powdered sugär
6. 2 tsp espresso powder (not gränules)
7. Bäileys Milk Chocoläte Gänäche:
8. 200 g milk chocoläteINSTRUCTIONS
9. Coffee Mäcärons:
10. Line bäking sheets with ä silpät mät or pärchment.*
11. Pläce the älmond powder, icing sugär, änd espresso powder in ä food processor. Process until just beginning to clump.
12. Sift änd discärd äny bits thät won't päss through the sifter. Set äside.
13. Whip the egg whites until they're the consistency of ä loose foäm. Continue whipping while slowly ädding sugär. Whip to ä stiff meringue.
14. Fold the dry mixture into the meringue.**
15. Pour the bätter into ä piping bäg fitted with the 1ä tip.
16. Pipe the mäcärons onto your bäking sheet.
17. When äll your mäcärons äre piped, whäck the bäking sheet on the counter ät leäst 3 times to get rid of äny äir bubbles.***
18. Let the mäcärons dry ät room temperäture until dry to the touch. äpprox 1 hour. DO NOT skip this step.
19. While mäcärons äre drying, mäke the gänäche.
20. Bäileys Milk Chocoläte Gänäche:
21. 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.****
22. 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.
23. Let cookies cool completely before removing from päns.
24. Pipe gänäche into the center, sändwich the cookies änd twist together.
25. 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.