Irish Coffee Macarons
Makes 24 2-inch macarons (48 shells)
  • 210 grams (2½ cups) almond flour (use the lightest, finest flour you can find)
  • 380 grams (3½ cups) powdered sugar
  • 200 grams (6 whites) egg whites, room temperature or - better yet - aged *
  • pinch of cream of tartar
  • 90 grams (1/2 cup) superfine sugar
  • green food coloring (gel or powdered)
  • *******
  • 8 ounces dark chocolate, chopped coarsely
  • 2 tablespoons butter
  • ¾ cup (divided) heavy whipping cream
  • 1 teaspoon espresso powder, or dark instant coffee powder
  • 2 tablespoons whiskey
  • 2 tablespoons Irish Cream Liqueur
  • 1 cup powdered sugar
  • * To age egg whites, cover lightly with a towel and leave on the counter for 24 hours before using.
  1. Prepare heavy baking sheets by covering with parchment or using silpat sheets. (Before piping macarons on parchment, put a little batter under each corner to hold it down.) If you don't have 4 baking sheets, you can cool and slide sheets under each batch before putting in the oven.
  2. Weigh or measure the almond flour and powdered sugar. Sift together twice, discarding any large bits that won't go through your sifter, and set aside.
  3. In a large bowl, beat egg whites until foamy. Sprinkle a pinch of cream of tartar over the top and beat until soft peaks form.
  4. While beating, slowly add the superfine sugar. Continue to beat until meringue forms stiff peaks.
  5. Add food coloring and stir just until it is incorporated.
  6. Add the dry ingredients and carefully fold in, just until it is thick but will pour slowly from your spoon or spatula. It won't look smooth - it has almonds in it - but shouldn't be "gloppy". Drop a spoonful on a plate and tap the plate against the counter. The batter should smooth out. If there is still a peak on the top, stir a few more times.
  7. This is important: *The more you stir, the thinner it will get (not good), so don't over-stir!*
  8. Spoon into a large pastry bag equipped with a large round tip.
  9. Squeeze bag to pipe uniform "patties" (about 1½") on prepared pans, about an inch apart. Drop the pan several times onto the counter to flatten out any tip left from piping and remove air bubbles. Pop any air bubbles that come to the surface with a toothpick right away.
  10. Let the pans of macarons sit and dry for about 30 minutes. Meanwhile, preheat the oven to 300 F.
  11. Place one sheet of macarons in the oven at a time, on the middle rack. Bake for 13 minutes. Check to see if they are done by touching one gently on the side. If it moves at all, give the macarons another minute or two.
  12. Slide parchment or silpat onto a cooling rack. Let them cool completely before removing.
  13. Repeat with remaining baking sheets.
  14. If your macarons aren't all uniform, match up pairs of equal sizes before piping on the filling.
  15. FILLING:
  16. In a large pan on low heat, combine chocolate, butter, ½ cup of the whipping cream, and coffee powder, Stir frequently until mixture is melted and smooth.
  17. Remove from heat and add whiskey and liqueur. Stir until blended and let pan cool 15-20 minutes, or until cool to the touch. If you have a thermometer, wait until the mixture drops under 80 degrees. (You can put the pan in a bowl of cold tap water, stirring frequently, to hurry it up.)
  18. With a hand mixer, beat until mixture lightens in color and begins to thicken.
  19. Add powdered sugar and beat well.
  20. Slowly trickle in the remaining ¼ cup cream, beating continuously until the filling is fluffy and mousse-like, When you scrape a rubber spatula down the middle of the pan, the filling should not fill the space back in. MIXTURE WILL BE SOFT, but firms up quickly as you work with it.
  21. Using a pastry bag and large round tip, pipe onto one macaron shell. Gently cover with second shell. It's best to pipe filling close to the edge to avoid having to press down too hard. Don't be tempted to pipe them all at once, or the filling may be too firm to set the top macaron.
  22. Refrigerate macarons for 24 hours before serving (or up to 3 days) to give the filling time to blend into the shells a bit.
Recipe by The Rowdy Baker at