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!