Baileys Irish Cream Macarons
A scrumptious recipe for Baileys Irish Cream Macarons. Easy to follow instructions for making the perfect macarons!
Macarons are a popular French dainty of sweet meringue cookies and a buttercream or jam filling. Macarons are made with finely ground almonds, egg whites, and sugar. There is a bit of a skill involved, but with a little practice anyone can make these impressive cookies.
They sure are! More people are eating gluten-free and this is a special baked treat that fits into a gluten-free diet.
My recipe for Bailey Irish Cream Macarons was adapted from Martha Stewart. It is a macaron recipe that is not as complicated as some. There is no need to make a simple sugar or aging the egg whites. Some helpful tools for making the perfect macarons is a piping bag and a macaron mat which will help make perfect sized macarons.
Ingredients for the macaron shells
Almond flour: I buy ready ground almond flour. You can grind your own almond flour, but it requires a bit of skill as you need the almonds ground to the right consistency. Too much grinding and you have almond butter, too little and you will have lumpy macarons.
Confectioners’ Sugar: this finely ground sugar is also known as powdered sugar or icing sugar.
Granulated Sugar: regular granulated sugar.
Egg Whites: the egg white must be a room temperature. Separate the eggs and leave the egg whites sit out for about an hour. Be careful not to get any egg yolk in the whites or they will not whip up properly.
Important step – Sift the almond flour and confectioners’ sugar several times to remove any large pieces.
Pro Tips
- I like to start my baking process by having all the ingredients measured into bowls and ready to go. In the past I have been know to turn my kitchen into a complete disaster when baking. It is amazing how stress-free baking can be when you spend a little time prepping.
- When sifting the almond flour make sure there are no pieces of almond meal. Do not try to press them through the sieve, just discard them.
- After piping the macaron batter onto the cookie sheet, use the end of a knife to flatten any peaks. A smooth top will look like a professionally made macaron!
Sweet treats for Special Occasions
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Baileys Irish Cream Macarons
Ingredients
For the macaron cookies
- 71 grams almond flour 2/3 cup
- 117 grams confectioners’ sugar 1 cup
- 53 grams granulated sugar 1/4 cup
- 2 large eggs (whites only) room temperature
Baileys Irish Cream Buttercream Frosting
- 1/2 cup butter room temperature
- 2 cups confectioners’ sugar
- 3-4 tablespoons Baileys Irish Cream
Instructions
Making the macarons
- Separate the eggs, you will be using only the egg whites. Cover the bowl of egg whites and let sit for about an hour to come to room temperature.
- Preheat the oven to 350º F. Line a baking sheet with parchment paper.
- Sift the almond flour and confectioners' sugar several times and remove any large pieces of almond meal.
- Using a mixer with the whisk attachment, on low speed beat the egg whites and granulated sugar for 1 minute to combine.
- Increase the speed to high and beat until the egg whites form stiff, glossy peaks.
- Add the almond flour and confectioners sugar mixture. Gently fold to combine with a spatula. Use about 40 strokes, the batter should flow like lava.
- Pour the macaron batter into a piping bag that has been fitted with a medium round tip (1/2 inch plain tip or 1/3 inch plain tip).
- Pipe the batter into 3/4 inch rounds about 1 inch apart.
- Tap the baking sheet firmly on the countertop 3-4 times to release air bubbles.
- Let the macarons sit on the counter for 20-30 minutes until the tops harden slightly.
- Bake at 350º F for about 12 minutes.
- Allow to cool completely before filling with the Baileys Buttercream Frosting.
Preparing the Baileys Buttercream Frosting
- Using an electric mixer, beat the butter and confectioners' sugar until fluffy.
- Add the Baileys Irish Cream, 1 tablespoon at a time until the buttercream is a spreadable consistency, but still firm enough so it does not spread when piped onto the cookie).
- After the shells have cooled, spread or pipe the frosting on the underside of a macaron and cover with another macaron.
Notes
Nutrition
I made these yesterday and they were wonderful! Thank you for the easy to follow recipe! They were such a hit I’m making them again today for a Christmas party 🙂
Thank you Emily, so glad you tried my recipe
Hi Laureen,
May I know the exact weight of the egg whites?
Thanks!
Hi Deb, I have always just used egg whites from 2 large eggs. I can’t give you the exact grams. Make sure they are room temperature!
What is the almond meal?
Hey Victoria, almond meal and almond flour are both finely ground almonds and there isn’t much difference between the two. Almond flour is often more finely ground. Almond meal can be blanched (skins removed) or unblanched. Blanched is preferred for macarons.
Hi Laureen. Pls could you tell me what you sprinkled over the Baileys Irish Cream Macarons. Thanks
Hi Laureen – what did you sprinkle over your Baileys Irish Cream Macarons – thanks
Sian I sprinkled them with a scant amount of cinnamon, but sweetened cocoa powder would go nicely as well
HI! Yours look great! Mine however, do not…. Not sure what I did wrong. The macrons did not hold the circle the nice circle shape, it looks like they were doing good and then they slid. Do you have any tips? Thanks, Julie
Hi Julie, macarons are one of those baking things that are pretty finicky. I always weigh my ingredients to make sure my ratios are exact. I just guessing that your batter may have been a bit thin.
Have made these a few times and they have always been a hit at the party! Thank you.
Thank you Denise, so glad you enjoyed the recipe.
I used a cookie scoop instead of piping bag. Found it easier and less mess. They are mostly rounded and same size. My family does not care and I’m not looking for a ribbon. Very easy to make, extremely sweet.
Love love love these,will be making again!