Saturday, August 27, 2011

A Bailey's Macaroon

Finally the last of August's Bailey's themed recipes, the the item that inspired them: Bailey's Macaroons! I was a little worried about making this recipe but they're better than I could have possibly imagined. If you want to make this recipe I advise you invest in a mixer with wisk attachments if you don't already have them.

Bailey's Meringue Macaroons
Printable Recipe

  • 2 7-8oz bags sweetened shredded coconut
  • 4 Tbsp Bailey's Liqueur
  • 1/2 Tbsp instant coffee
  • 1 tsp vanilla extract
  • pinch kosher salt
  • 4 large egg whites
  • 2/3 cup granulated sugar

Preheat  oven to 325 degrees.
1) Put coconut into a large bowl.
2) Combine Bailey's, vanilla, salt, and coffee in a small bowl.
3) Pour liquid mixture over coconut.
4) Mix through with a fork and set aside.
5) With the wisk attachments of an electric mixer, beat the egg whites on medium speed until foamy in another large bowl.
6) Gradually add the sugar and then continue beating for about 7 minutes until medium peaks form.
7) Fold coconut mixture into egg whites until combined.
8) Scoop tablespoon-sized balls onto parchment lined cookie sheets. *do not forgo the parchment or substitute silicone. I learned this the hard way.
9) Bake for 23-25 minutes until golden brown. 
10) Immediately slide macaroons with parchment onto a cooling rack.

I linked to this video in this recipe but here it is for you to enjoy; my inspiration.

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