This is a scrumptious recipe for Baileys Irish Cream Macarons. Easy to follow recipe for perfect macarons!
Macarons seem to have become very popular lately. Once only found in specialty bakeshops, you can now buy them at most local grocery stores. More people are eating gluten free and this is one little baked treat that fits into a gluten free diet. Macarons are made with ground almonds, egg whites, and sugar. With such a simple list of ingredients how can the task of making them be so daunting most people won't even try? Its time to try baking them with this irresistible recipe Baileys Irish Cream Macarons.
After searching through many recipe books, magazine clippings and of course the internet, I came up with the recipe to try from a most trusted source Martha Stewart. Her recipe seemed to be the least complicated as it didn't required making a simple sugar or aging egg whites. You will need a piping bag and a Macaron mat can help you make perfect sized macarons.
I bought ready ground almond meal, but you can grind your own almond meal. This in itself requires a bit of skill as you want the almonds ground to the right consistency. Too much grinding and you have almond butter, too little and you have lumpy macarons. One important step is to sift the almond meal through a sieve to remove any large pieces. Also important step is to sift the powdered sugar.
I like to have all my ingredients measured and ready to go before starting. In the past I have been know to turn the kitchen into a complete disaster when baking. So now I get all my ingredients ready, baking sheets lined with parchment paper, clean up the countertops, have the dishwasher empty and the sink full of soapy water. It is amazing how stress free baking can be by having everything ready to go and a clean kitchen. With my favorite tunes playing on the Bose sound system I'm ready to start making these decadent little cookies.
Baileys Irish Cream Macarons
Irresistible recipe Baileys Irish Cream Macarons.
Ingredients
- Macarons
- 71 grams almond meal ⅔ cup
- 117 grams confectioners' sugar 1 cup
- 53 grams granulated sugar ¼ cup
- 2 large egg whites at room temperature
- Baileys Irish Cream Buttercream Filling
- ½ cup soft butter
- 2 cups confectioners' sugar
- 3-4 tablespoon Baileys Irish Cream
Instructions
- Preheat oven to 350.
- Sift together almond meal and confectioners' sugar (remove any large pieces of almond meal)
- Using mixer whisk together egg whites and granulated sugar on low speed for 1 minute to combine.
- Increase speed to high and beat until egg whites form stiff, glossy peaks.
- Add dry ingredients all at once. Gently fold together with a spatula until combined, about 40 strokes and batter flows like lava.
- Fill batter into piping bag fitted with round tip.
- On parchment lined baking sheet pipe batter into ¾ inch rounds about 1 inch apart.
- Tap baking sheet firmly on top of counter 3-4 times to release air bubbles.
- Let macarons sit out for 20-30 minutes until tops harden slightly.
- Bake 350 for about 12 minutes.
- Cool completely, then pipe buttercream frosting between cookies.
- Baileys Irish Cream buttercream frosting Instructions
- Beat together butter and confectioners' sugar until fluffy.
- Add Baileys Irish Cream 1 tablespoon at a time until spreadable consistency. I like to mine more firm so it doesn't spread when piped onto cookie.
- Store in airtight container and refrigerate.
Notes
Recipe adapted from Martha Stewart
Nutrition
Calories: 124kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 2gCholesterol: 10mgSodium: 38mgPotassium: 4mgSugar: 17gVitamin A: 120IUCalcium: 7mgIron: 0.1mg
Tried this recipe?Let us know how it was!
I am pleased with my first attempt at these delicate cookies. A few things I would tweak: make sure no large pieces of almond meal. (I tried to press the larger pieces through the sieve. I should have discarded them and just sifted a bit more. Also when piping batter onto cookie sheets, use end of knife flatten if have a little peak on them. A smooth top would have looked nicer!
I'm sure you will enjoy these other great cookie recipes, Mom's Whipped Shortbread Cookies and Peanut Butter Thumbprint Cookies
Laureen King
Thank you Patty, I do enjoy baking.
Sian
Hi Laureen. Pls could you tell me what you sprinkled over the Baileys Irish Cream Macarons. Thanks
Laureen King
Thanks Tara!
Laureen King
Yes doesn't everything with a bit of Baileys in it taste great Chris 🙂
Emily
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 🙂
Laureen King
Thank you Emily, so glad you tried my recipe
Deb
Hi Laureen,
May I know the exact weight of the egg whites?
Thanks!
Laureen King
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!
Victoria
What is the almond meal?
Laureen King
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.
Sian
Hi Laureen - what did you sprinkle over your Baileys Irish Cream Macarons - thanks
Laureen King
Sian I sprinkled them with a scant amount of cinnamon, but sweetened cocoa powder would go nicely as well
Julie Fehr
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
Laureen King
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.
Sian
I would suggest that you over mixed when. You should stop once the consistency is like slow moving lava.