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.

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.