Shamrock Macarons with Bailey's Milk Chocolate Ganache

Hello Bakers,

Shamrock Macarons with Bailey’s Irish Cream Ganache

Shamrock Macarons with Bailey’s Irish Cream Ganache

It’s almost Saint Patricks Day! And it has been a goal of mine for a long time to make Shamrock macarons. My kids helped with the template. You need the template for success so please if you want to make these, email me at and I will send you a copy that you can download and print.

And if you want a more detailed explanation on macarons please look up my Macarons, Madeleines and More Class on Many of you already are enrolled and thank you for enrolling.

This is the class

This is the class

The macarons are filled with a Bailey’s Irish Crean milk chocolate ganache - it is yummy. If you don’t want to invest in a big bottle of Bailey’s - many stores, like Bev Mo, carry it the airplane sizes - which is perfect for this recipe.

Have fun and make a batch of these. Let me know if you have any questions. Happy Baking! Colette

P.S. For those of you in the Los Angeles area, I have started teaching at Sur La Table in the Original Farmer’s Market. Visit for details or message me - that’s fine too if you have questions about a particular class.

Macaron Mise en Place

Macaron Mise en Place

Equipment: Stand mixer fitted with the whisk attachment, spatula, large bowl, piping tip (Wilton #12), piping bag, sheet pans, parchment paper and silpats


198g powdered sugar

113g almond meal

113g egg whites

one pinch (1/8 tsp) cream of tartar

99g granulated sugar

4-6 drops vanilla extract (no more then a half teaspoon)

Green food color (Wilton if possible)

1. Line 2 or 3 heavy baking sheets with parchment paper or Silpat mats.
2. Layer the powdered sugar and almond meal in a food processor or mini processor.
Pulse until the mixture looks like fine meal, about 15 seconds. Transfer to a small bowl. Set aside.
3. Place the egg whites and pinch of cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Make sure that the bowl and the whisk are impeccably clean.
4. Starting on medium speed, whip the whites with the cream of tartar until they look like light foam. The whites should not appear liquid. The foam will be light and should not have any structure.
5. Slowly rain in the granulated sugar, trying to aim the stream between the whisk and the side of the bowl. Turn the speed up to medium-high.
6. Continue to whip the meringue until it is soft and shiny. It should look like marshmallow creme.
7. Add the gel color and the vanilla.
8. Staying at medium-high speed, whip the egg whites until the mixture begins to dull and the lines of the whisk are visible on the surface of the meringue.

9. Check the peak. It should be firm with the angle supporting the peak at 11:30 as shown on video. Transfer the whites to a medium bowl.
10. Fold in the almond meal mixture in three increments.
11. Paint the mixture halfway up the side of the bowl, using the flat side of a spatula. Scrape the mixture down to the center of the bowl.
12. Repeat two or three times, then check to see if the mixture slides slowly down the side of the bowl.

There is the 11:30 peak

There is the 11:30 peak

13. Put the mixture in a piping bag fitted with one of the tips listed above. Pipe on the prepared baking sheets.

14. Slam each sheet hard four to six times on the counter. Then fist bump each end of the sheet’s underside twice.
15. Let the unbaked macarons dry until they look dull but not overly dry. Drying time depends on humidity. In a dry climate, the macarons can dry in 15 to 20 minutes; in a humid climate, it can take 35 to 40 minutes. But never let them dry for more than an hour.
16. While the macarons are drying, preheat the oven to 325
17. Bake one sheet at a time on the middle rack.
18. Check in 11 minutes. If the tops slide, then bake for 2 to 3 more minutes. The macarons should release without sticking. Check one or two. If they stick, put them back in the oven for 1 to 2 more minutes.

Bailey’s Irish Ganache

Equipment: Small saucepan, bowl that fits on top of saucepan, spatula


6 ounces (170g) milk chocolate (I used Trader Joe’s Pound Plus) - chopped fine

4 ounces (113g) heavy cream

1 ounce (28g) Bailey’s Irish cream liqueur (you may want more after tasting)

Melt chocolate over a double boiler or in a microwave until partially melted

Heat cream in a small saucepan until it comes up to a boil.

Pour hot cream over partially melted chocolate and stir until mixture is smooth.

Add Bailey’s - taste and add more if you like

Freshly made ganache can be stored at room temperature covered for 8 hours. After that it has to be refrigerated.

Remove ganache from the refrigerator for several hours before using.

It can also be warmed briefly over a double boiler - if ganache over melts and becomes too liquid, stir over an ice bath.

Tomato Soup Cupcakes - Ingredient Function Friday - Tomato Soup?

Ingredient Function Friday Returns!!!!

Finished Cupcakes. Yum!

Finished Cupcakes. Yum!

Hello Bakers,

Today we are exploring tomato soup as an ingredient in baked goods. A little weird but fun.

There have been revivals of tomato soup cake in blogs in the past few years. The first recipes were introduced in the 1930s during the depression. At that time marketing campaigns were directed at women who needed to be very frugal when it came to providing for their families - Campbell’s ran on of these, relying on home cooks for recipes. It was also known as “mystery” cake.

They did not have a test kitchen until 1941. The first company (Campbell’s UK) generated recipe was for a steamed pudding. Campbell’s UK opened their test kitchen in 1940

Fascinating right? Do these cupcakes taste like tomato soup.? No it tastes like sweet spicy cake with optional additions of sweet golden raisins and toasted walnuts for more flavor and interest.

So what is the tomato soup doing in this recipe? It is a substitute for milk, oil, and butter. The earlier recipes did not use 4 ounces of butter - 1 ounce of butter would have been about it. But since it is 2019 and we are not in a crisis (yet) I loaded up the batter with butter. Tomato gives off a background of spicy when combined with the rest of the ingredients.

Tomato Soup Cupcakes - Yield 12

Equipment: Stand mixer fitted with the paddle attachment, or hand held mixer fitted with standard beaters, spatula, scale, teaspoons, 12 cup muffin tin lined with paper liners (can be made into a 9” cake, square or round pan, greased and lined with parchment paper.

Tomato Soup Cupcake Mise en Place

Tomato Soup Cupcake Mise en Place


9 ounces (255g) all purpose flour

¼ teaspoon fine sea salt

½ teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

⅛ teaspoon (good pinch) nutmeg

¼ teaspoon ground ginger

1 Tablespoon (15g) cocoa powder, preferably Dutch Process

4 ounces (113g) butter, cut into pieces

7 ounces (198g) granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 can tomato soup (10 ¾ ounces), undiluted

4 ounces (113g) golden raisins (optional)

4 ounces (113g) toasted, chopped walnuts (optional)

  1. Preheat oven to 350 degrees.

  2. Sift together the flour, salt, baking soda, baking powder, spices, and cocoa.

  3. Cream together the butter, sugar, and vanilla on medium speed until light and fluffy about 6-8 minutes, stop mixer and scrape down from time to time.


4. Add the egg one at a time, mixing well after each addition.

Both eggs are in - it it looks just the little bit broken it’s ok -

Both eggs are in - it it looks just the little bit broken it’s ok -

5. Add the dry mixture on low speed until just combined.

6. Add all of the tomato soup and mix until just combined on low to medium low speed.

7. Add remaining ½ of dry ingredients and mix until combined.

8. Take the bowl off mixer and add the optional raisins and nuts stir until combined - do not over mix

9. Scoop into prepared muffin cups.

One medium scoop and one small scoop on top works great for a 12 cup pan

One medium scoop and one small scoop on top works great for a 12 cup pan

10. Bake for 20-25 minutes until a cake tester inserted in the center comes out clean.


Semi Sweet Chocolate Icing (it’s ganache)

Equipment: Small saucepan, spatula, bowl of ice water, extra dry bowl, whisk

6 ounces heavy cream

8 ounces semisweet chocolate, chopped

  1. Heat cream to boiling, remove from heat add chocolate and stir until all chocolate is melted. Scrape into dry bowl and whisk gently over ice water until it thickens

  2. Ice cupcakes right away. You can omit the ice bath if you have time for the icing to thicken up on it’s own as it cools.

Whisk over ice water until it looks like this - pipe on cupcakes right away. If it does seize up a little then warm briefly (3-4 seconds at a time) over a double boiler of simmering water

Whisk over ice water until it looks like this - pipe on cupcakes right away. If it does seize up a little then warm briefly (3-4 seconds at a time) over a double boiler of simmering water

To finish the cupcakes I put the icing/ganache in a piping bag fitted with a medium star time and piped away.

Guacamole for Super Bowl Sunday!!!!

Hello Bakers,

It’s Super Bowl Sunday and I am not baking today. Today it’s all about guacamole - have to have it for Super Bowl. I posted this on Facebook today and wanted to share it with you. We will be back to baking soon.

Here you go - add this to your playbook. Happy Super Bowl Sunday!!! XO, Colette

Recipe is in the body of the video - it’s super easy…and delicious. I hope you try it.