• Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • My Story
    • Hire
    • Custom Cakes
    • Handmade Treats
  • The Blog
  • The Scoop
  • Gluten Free
  • Paleo
  • Keto
  • GAPS

Edible Times

  • All Recipes
  • How To
  • Breakfast
  • Dinner
  • Desserts
    • Chocolate
  • Drinks
  • Kids

The easiest way to make coffee macarons a little bit (or a lot) Irish

Desserts· Macarons· Recipes

18 Dec
Jump to Recipe·Print Recipe

If you’re new here, it will quickly become obvious I love baking eating French macarons. This post is all about how to make them Irish-style AKA filled with coffee buttercream loaded with Bailey’s Irish Cream.

A fun recipe to enjoy on St. Patrick’s Day, or any day you’re looking to booze up dessert! If you’re a beginner when it comes to crafting macarons, you’ll be best off checking out my troubleshooting guide first.

Coffee macarons with Bailey's Irish Cream Buttercream frosting from Edible Times.

Back in 2011 when we lived in our small Cape Cod rental in upstate New York, I began my quest to conquer the technique of French macarons. Of course, Husband repeatedly begged me to add booze to each and every batch of buttercream. Who could blame him. He’s married to me, after all.

The easiest way to achieve coffee buttercream frosting

To turn lightly crisp, melt-in-your-mouth macarons a little bit coffee and a lot Irish, simply add Bailey’s Irish Creme to your a basic vanilla buttercream recipe. Voila! You’ve got yourself an eye-opening, slightly intoxicating coffee buttercream.

Coffee paste for French macarons,

You can also tip in a few drops of coffee extract. In the absence of coffee extract, you can dissolve a teaspoon or two of instant coffee into a teaspoon of water, and beat into the buttercream. This is what I do – because extracts are cha-ching!

Go slow in adding this paste, however. Add a little then sneak a taste and repeat. This way you can gauge the intensity to your liking.

How to craft crackerjack espresso macaron shells

For seriously coffee macarons, we take a trip down the coffee aisle. Incorporating actual brewed coffee would over-liquify the meringue and compromise its structural integrity. But by making a thick paste with instant coffee or espresso powder, you add that to-die-for coffee aroma and a hint of rich flavor to the shells.

Coffee macarons, two ways

Two ways to make coffee macarons by Edible Times

#1. Whisk the coffee powder into the dry ingredients (above, left).

The simplest way is to whisk instant espresso powder into the dry ingredients after sifting. The powder will bloom slightly (give off its essential oils AKA flavor) when folded into the sticky meringue. Since coffee is acidic AND the granules will absorb any moisture left in the whipped egg whites, you may find this route gives you a more stable macaronage.

#2. Make a paste with a few drop of water (above, right).

How to make coffee macarons by Edible Times

This needs to be a much thicker paste than what you use to flavor the buttercream. Adding about a milliliter (1/4 teaspoon) of water per teaspoon of powder gives you a nice thick consistency. Beware of adding too much water, as the excess moisture will compromise your meringue.

How to make coffee macarons by Edible Times

Depending on how intense you’d like the coffee flavor, you can add up to three teaspoons of powder. Once you’ve got your glossy, stiff peaks, stop the mixer and scrape the paste on the top the meringue. Then beat a minute more. The meringue should still pass the upside-down test after you’ve incorporated the coffee paste. This is where I call my kids over.

To paste, or not to paste?

If you are an over-achiever (takes one to know one) striving for perfectly smooth, glistening macs, go the paste route. But if like most of us you have better things to do than wash dishes, toss that coffee powder in with the dry ingredients.

Coffee French macarons with coffee Bailey's buttercream from Edible Times.

Whatever way to choose, you’ll end up with intoxicating coffee macarons, and a boozy buttercream. At that point, who cares how you get there.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Coffee macarons on bed of espresso beans

Coffee Macarons + Coffee Buttercream with Bailey’s

  • Author: Christina
Print Recipe
Pin Recipe

Description

French macarons exploding with coffee goodness! 

For an easy macaron shell recipe using the French meringue method, and loads of macaron troubleshooting and techniques, check out my guide How not to make French macarons, seriously.


Ingredients

Scale

For Coffee Macaron Shells

  • 180 grams confectioner’s sugar
  • 108 grams almond flour (or blanched, slivered almonds)
  • 90 grams fresh egg whites (from 3 eggs)
  • 45 grams granulated sugar
  • Pinch of cream of tartar, optional
  • 1 teaspoon vanilla extract
  • 1 teaspoon coffee extract and/or instant coffee/espresso
  • Green food coloring, optional

For Coffee + Bailey’s Buttercream

4 ounces (1 stick) butter, salted or unsalted
1.5-2 cups confectioner’s sugar, sifted to remove lumps
Pinch of salt
1/2 teaspoon coffee extract or 1 teaspoon instant coffee (dissolved in same amount hot water) OR
2-3 tablespoons Bailey’s Irish Cream

 


Instructions

For macarons shells

  1. Line two baking pans with parchment paper or silicone baking mats. 
  2. If using whole or slivered almonds, grind them with the powdered sugar in a food processor until the mixture resembles sand. Stop to redistribute the mixture once or twice.
  3. Place the egg whites and instant coffee/espresso in a large bowl, or the bowl of a stand mixer with a whisk attachment.
  4. Combine granulated sugar and water in a small pot, and bring to a boil over medium-high heat.
  5. While the sugar syrup is boiling, whip the egg whites to a foamy consistency. If the whites are foamy before the syrup is ready, turn mixer on the lowest speed to keep them moving while you wait for the syrup.  
  6. When syrup reaches 244-248° F (120° C), remove from heat and immediately drizzle it into the egg whites with beater running.
  7. Turn beaters up to high, and whip egg whites until they cool to room temperature.
  8. Add coffee and vanilla extracts, and whip a minute more.
  9. Sift the dry ingredients directly into the meringue, folding them in gently but firmly. Scrape the sides and bottom of the bowl as you fold.
  10. Fold until the batter ribbons off the spatula. Combined and thick, not over-mixed and runny. 
  11. Transfer to a piping bag (or large plastic bag) fitted with a quarter-inch tip, pushing the bottom of the bag into the tip so it doesn’t leak. 
  12. Pipe onto a silicone baking mat or parchment paper. 
  13. Optional: Let the piped macarons rest on the counter for 30 to 40 minutes, or up to two hours. The shell will turn from shiny and sticky, to smooth and dull. You’ll be able to touch the top without damaging it.
  14. Bake at 300° F for about 16 minutes, rotating the pan once halfway through baking.
  15. Cool a few minutes before removing from baking mat or parchment.
  16. Fill with buttercream and for maximum flavors and texture, store chilled for 24 hours before serving at room temperature.

For Coffee Buttercream Frosting

Beat butter on high speed until it lightens in color and increases slightly in volume. You can use a hand mixer, or stand mixer with a whip attachment. 
In a few additions, add confectioner’s sugar, beating well to combine. 
Add extract and any instant coffee/espresso paste, and beat to combine thoroughly. 

To Assemble Macarons

Pick out your best looking shells and reserve them for the tops.
Spoon buttercream into a pastry bag (small round, or no tip) or a small plastic baggie.  Cut a small hole in one corner, if using a baggie.
Pipe a small amount of buttercream into the center of half your macaron shells, filling the circle a little more than halfway. 
Gently press your tops on the bottoms. 
Serve immediately, or store refrigerated for up to a week. 
Also serve macarons room temperature. 


Notes

The coffee ingredients you choose for the buttercream are entirely up to you!  For the ultimate coffee flavor, use all three (instant coffee paste, coffee extract and Bailey’s). Otherwise, bake with what you have and what you fancy. 

Keywords: macaron recipe, coffee buttercream, buttercream with Bailey’s

Did you make this recipe?

Tag @edibletimes on Instagram and hashtag it #edibletimes

Related Posts

  • Whole roasted chicken with a deep golden color in a sauté pan on table.
    How to make Chef Thomas Keller’s roast chicken (like the chefs at Bouchon Bistro)
  • Chocolate French macarons on green plate.
    Why all French macaron recipes are really the same (and how to make the delicate pastries)
  • Keto stuffed bell peppers nestled in a baking dish.
    Three reasons to love keto (or low-carb) stuffed peppers
  • Slice of gluten-free vanilla chiffon cake on a white plate with whipped cream and berries on top.
    My favorite recipe for a rich + scrumptious gluten-free vanilla cake

2 Comments

Questions? Comments? Join in Below! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Comments

  1. Joan W says

    March 18, 2013 at

    I miss your macarons!

    Reply
  2. Heather H. says

    March 17, 2013 at

    Yum! My hubby would love this too!

    Reply

Let’s talk food!I am truly inspired when you comment. Your email will not be shared, sold, or added to the newsletter list. To subscribe to the Edible Times newsletter for exclusive content, sign up above.

Christina Bailey

Thanks for coming to Edible Times!

I'm Christina, a classically trained private chef + Chef Mom to two little boys. I'm here to empower you in the kitchen and in health by sharing not just delicious, chef-tested recipes, but the professional formulas and techniques, too. To read about me and my food philosophy, follow this. To get straight to cooking + baking head to the blog. To subscribe for exclusive content,join in below.

Trending

Mini tin cake plate with a variety of French macarons.
How to Make French Macarons
Sugar cube set over an absinthe spoon, set over absinthe in a glass on a table
Absinthe Cocktail

Hand holding a bitten-into Orange creamsicle macaron.
Orange Creamsicle Macarons
New Orleans red beans and rice on white plate
New Orleans Red Beans + Rice

Find recipes + techniques

In Season

https://edibletimes.com/gluten-free-vanilla-cake/
Vanilla Chiffon Cake (GF)
Bacon-wrapped asparagus on white plate.
How to Cook Asparagus

Sliced pork loin on plate with green beans.
Stuffed Pork Loin
Lemon macarons stacked on top of each other by Edible Times
Lemon French Macarons

Child's hands holding fresh fruit tart
Fresh Fruit Tart (GF)
Tomato and asparagus quiche from Edible Times
Tomato + Asparagus Quiche (GF)

my foodgawker gallery

browse recipes

  • Breakfast
  • Chocolate
  • Desserts
  • Dinner
  • Drinks
  • GAPS
  • Gluten Free
  • How To
  • Keto
  • Kids
  • Macarons
  • Op Ed
  • Paleo
  • Recipes
  • Vegan
Kitchen Assistant Update: She’s definitely got t Kitchen Assistant Update: She’s definitely got the puppy dog eyes mastered. 😍It’s amazing how quickly labs learn what works. Like chewing electrical cords won’t get you treats, but this choice will. @heath_woodlief
Who struggles with carb consumption? 🙋🏻‍♀️⁣⁣I hope these keto (low-carb) stuffed peppers may just inspire you. No rice, my friends. No rice.  My kids even ate them, which speaks volumes of their tasty goodness.😉 ⁣⁣For a true paleo diet, ditch the sour cream and top with avocado.⁣⁣Use the link in bio for the recipe, which includes the easy formula so you can buy the right amount of peppers and meat. Because Lord knows we could all use a little help at the grocery store. 😅
Hand up if you have a problem with Cadbury Creme E Hand up if you have a problem with Cadbury Creme Eggs this time of year...🙋🏻‍♀️😆 Mine is so intense, I dreamt up these Cadbury Creme Egg French Macarons. ⁣😱⁣From scratch, gluten-free, and while still sweet, absolutely no mystery ingredients to be found.⁣😁⁣That is all. ⁣⁣The recipe for chocolate macarons is in my bio link.  Fill with vanilla buttercream and this rich custard cream:⁣⁣INGREDIENTS⁣-4 egg yolks (about  2.25 ounces)⁣-⅓ cup granulated sugar (about 2.5 ounces)⁣-⅓ cup heavy cream (about 2.5 ounces)⁣-1½ teaspoons cornstarch (plus enough water to make a slurry)⁣-pinch of salt⁣-1 teaspoon vanilla extract, optional⁣⁣METHOD⁣⁣1. In a small bowl, add drops of water to the cornstarch until you can stir it together to make a slurry (thick but pourable liquid).⁣2. Combine heavy cream and half the sugar in a small pot. ⁣Stir together egg yolks and the remaining half of sugar in a heat-proof bowl.⁣3. Bring heavy cream mixture just to a boil, then slowly drizzle into the egg yolk mixture while whisking constantly.⁣4. Once heavy cream is incorporated into egg yolks, whisk in the cornstarch slurry.⁣5. Pour the custard mixture back into the pot, and cook over medium-low heat, stirring constantly until bubbles break the surface. ⁣6. Strain into a clean bowl, and press plastic wrap on the top to cool.⁣7. Chill a couple of hours to set.
Fasting or avoiding meat tomorrow for Good Friday? Fasting or avoiding meat tomorrow for Good Friday?⁣⁣Here's a link to my write-up on how to cook sockeye salmon so it's succulent and tender EVERY time. And a few different ways to easily punch up the flavor. ⁣⁣Easy link in my bio for how to buy, grill, roast, pan-roast, glaze, and even marinate sockeye Nobu-style (miso + soy + wine).
For some reason these didn’t post yesterday with For some reason these didn’t post yesterday with the first photo. Entirely user error.😅 Happy Sunday, everyone. Link to recipe and chiffon cake method is in bio. P.S. If this is the first you’re seeing this one, it’s a gluten-free vanilla chiffon cake. And one with a little less sugar than most!
🌷Spring has sprung! Which is the excuse I’m u 🌷Spring has sprung! Which is the excuse I’m using for eating most of this cake myself this weekend. It would also be a nice, light dessert for Easter! ☀⁣⁣🍓🍰It’s gluten-free (or use wheat flour), can be dairy-free, and isn’t COMPLETELY loaded with sugar if you top it with plain whipped cream and seasonal fruit like berries.😩⁣⁣The secret to a super-moist cake? Soak it in simple syrup, or even liqueur. Then you don’t have to share it with the kids! ⁣⁣Easy link to grab is in my bio for recipe and technique! @lauraevelynwelch this is the one you were asking for... like five months ago I think. Finally got to it! 😅⁣⁣😎Happy weekend everyone. Hope you are able to enjoy some sunshine. ⁣
🐶🥰Happy National Puppy Day from the Edible T 🐶🥰Happy National Puppy Day from the Edible Times Kitchen Assistant!Training (and the lack of productivity) continues. If she had it her way, there’d be more recipes and videos with cheese and duck liver on the content calendar.😅
Jiggly, fluffy, YUMMY Japanese soufflé pancakes t Jiggly, fluffy, YUMMY Japanese soufflé pancakes that are gluten-free AND grain-free. I'll go out on a limb and say you can even eat them on a keto diet, as long as you ditch the maple syrup.😉🍁⁣⁣I spent a lot of time whipping egg whites, and am excited to share the ingredients and three recipes for pancakes that meet any diet's desires. Use bio link for more!@foodblogfeed@thefeedfeed.glutenfree
Privacy Policy

Copyright © 2021 · Refined theme by Restored 316