Handcrafted In Britain | Fully Assembled | Your Own Expert Project Manager | Nationwide Delivery | 15 Year Guarantee | Established for 10 Years
A delicious irish cream coffee macarons recipe ,from our friends at Waitrose for you to make at home. A special sweet treat for the festive season ahead for all the family to enjoy.
90g icing sugar
85g ground almonds
2 egg whites
1 tbsp Camp Chicory & Coffee Essence
80g caster sugar
For The Filling
60g unsalted butter, softened
1 1/2 tbsp Baileys Original Irish Cream
100g icing sugar, sifted
1. Line 2 baking trays with parchment. Using a high-speed blender, whizz together the icing sugar and almonds (10-15 pulses). Sieve into a medium bowl ; combine with one egg white (about 35g) and the coffee essence.
2. Put the caster sugar and 2 tbsp water in a pan; heat to dissolve. Meanwhile, put the remaining 1 egg white in a bowl and use the electric beaters to whisk on a high speed to soft peaks (1-2 minutes). Once the sugar has dissolved, increase the heat; using a jam themometer; bring the sugar syrup to 118C. As it nears the temperature, resume beating the egg white then, quickly and confidently, add the sugar syrup, while whisking making sure all the syrup is incorporated. Whisk the mixture until glossy and thick (1-2 minutes). Mix a large spoonful of the whisked egg white through the almond mixture until combined. Gently fold in the remainder.
3. Spoon the mixture into a piping bag . Cut the tip off the bag to create a 1cm hole and pipe circles onto your parchment-lined sheets (about the size of a £2 coin you should pipe 26-30 in total. Leave the trays to sit for 20-30 minutes, or until the macarons form a light skin. Preheat the oven to 170C, gas 3.
4. Bake the macarons one tray at a time for 12-14 minutes, until it is easy to peel a macaron off the baking parchment. Leave to cool on the baking trays. Meanwhile, to make the filling, beat the butter until light and fluffy. Whisk in the Irish cream, then add the icing sugar a little at a time. Spoon into a piping bag and pipe onto the base of the macaron shell, then sandwich with a second macaron shell.