Baileys Irish Cream 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
- 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.
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!
Thank you Patty, I do enjoy baking.
Hi Laureen. Pls could you tell me what you sprinkled over the Baileys Irish Cream Macarons. Thanks
Yes doesn't everything with a bit of Baileys in it taste great Chris 🙂
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
May I know the exact weight of the egg whites?
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 - 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.
I would suggest that you over mixed when. You should stop once the consistency is like slow moving lava.
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.