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Baileys Irish Cream Macarons
Course:
cookies, Dessert
Cuisine:
French
Keyword:
macarons, Bailey Irish Cream Macarons
Prep Time:
1
hour
Cook Time:
12
minutes
Total Time:
1
hour
12
minutes
Servings:
24
Calories:
124
kcal
Author:
Laureen King
Irresistible recipe Baileys Irish Cream Macarons.
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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
tbsp
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 tbsp 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:
124
kcal
|
Carbohydrates:
18
g
|
Protein:
1
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
10
mg
|
Sodium:
38
mg
|
Potassium:
4
mg
|
Sugar:
17
g
|
Vitamin A:
120
IU
|
Calcium:
7
mg
|
Iron:
0.1
mg