Makes 30 filled macarons
For the Cookie:
100 g / egg whites, room temp
90 g / granulated sugar
1/4 tsp / cream of tartar
140 g / almond flour
120 g / powdered sugar
1 tbsp / instant coffee
For the Ganache:
6 oz / white chocolate, finely chopped + semi-melted
1.5 oz / Bailey’s Irish Cream
1.5 oz / heavy whipping cream
1 tsp / instant coffee
For the Ganache:
- It is important to make the ganache before the cookie so you give it time to firm up in the fridge.
- Semi melt the white chocolate in the microwave for 30-45 seconds. Set aside.
- In a small saucepan, combine Baileys, heavy cream and instant coffee. *NON-ALCOHOLIC VERSION: Substitute Irish Cream flavored coffee creamer for both the Baileys and heavy cream. (You should have 3 oz Irish Cream flavored creamer).
- Heat the mixture on medium-low until bubbles form around the edges, and whisk to combine the instant coffee.
- Pour on top of white chocolate, and let sit for about 2 minutes. Then, whisk together until it fully combines. Place plastic wrap on top, making sure it touches the surface of the ganache, and place in the fridge until firm.
For the cookie:
- Sift together almond flour, powdered sugar and instant coffee 2 times into a large bowl and set aside.
- Clean mixing bowl and whisk attachment of your stand mixer with white vinegar to make sure there are no trace fats on either-if you skip this step, your meringue may not form. Add room temperature egg whites to the bowl and whisk on medium until it becomes foamy. Right when it starts to bubble and foam, add cream of tartar. Whisk on medium-high and gradually add the granulated sugar in while whisking. (Do this VERY slowly to make sure you do not deflate your meringue). Turn up the mixer on the highest setting and beat until stiff peaks have formed.
- Take the meringue off the mixer and gently fold in the dry ingredient mixture. Start with only half, then after that is fully incorporated, gently fold in the rest. Continue to mix in a folding motion until the consistency of the batter resembles “flowing lava” or very wet sand. You should be able to make a figure 8 with the batter before it breaks off. Once you reach this consistency, STOP folding.
Piping and baking the cookies:
- Scoop batter into piping bag.
- Place a silicone mat or parchment paper on an upside down baking sheet. If using parchment paper, make sure to “glue” all corners down to the baking sheet with macaron batter to prevent sliding.
- Pipe out dollops of batter that are about 1 inch diameter. *Do not pipe in a circle, instead, have your piping bag perpendicular to your surface and pipe in the center WITHOUT moving the bag until the 1 inch dollop forms. To further create that swirly effect, use your piping tip to make a swirl on the top at the end of piping the cookie. Repeat until all batter is used.
- Pick up the baking sheet, and drop it onto the counter to bring any air bubbles in the cookies to the surface. Do this about 4 times, rotating the pan each time. This is optional, but go in with a toothpick and pop and smooth out any visible air bubble to make a smooth surface. Once you’re done popping, let macarons sit out for 30-40 minutes, or until you can touch the tops of them and no batter comes off. They should be firm, not squishy.
- During the last 10 minutes of resting, preheat oven to 300°F. Bake one sheet at a time for 16-17 minutes. You will know when they’re fully cooked when the “feet” or little ridges form and when you touch them, they do not move on their feet. Repeat with your other baking sheet, and let both cool completely before taking them off. They should peel right off when fully cooled.
*These last for about 5 days in an air-tight container in the fridge.
* Alternatively, you can freeze them after the 12-24 hours of maturation, where they’ll keep for about a month. Before consuming, let sit at room temperature for about 30-45 minutes.