Baileys Macaron Recipe
Baileys Macarons combine the classic French almond cookie with Baileys Irish Cream filling. This is an international match made in heaven!
cookies
Ingredients
Macaron Base Mix
- 6 oz almond Flour
- 2 oz granulated sugar
- 8 oz confectioner's sugar
Chocolate Macaron Shells
- 12 oz 336g Macaron Base Mix
- 2 tablespoons cocoa powder
- 3 large egg whites (aged (see note))
- 1 ½ oz confectioner's sugar
- 1 teaspoon vanilla
Baileys Buttercream Filling
- 4 oz unsalted butter (room temperature)
- Remaining Macaron Base Mix
- 1 teaspoon vanilla
- 1-3 tablespoons Baileys Irish Cream Liquor (to taste)
Instructions
To Make The Base Mix
- Pulse 6 oz almond Flour, 2 oz granulated sugar and 8 oz confectioner's sugar in a food processor to combine.
- Move the mixture to a sieve and sift into a bowl. Divide the base - setting aside 12 oz (336g) for the macaron shells and the remaining for the buttercream filling.
To Make the Chocolate Macaron Shells
- Preheat the oven to 300 °F. Use a biscuit cutter or glass to draw twenty-four 2" circles on a 1/2 sheet of parchment paper. Line 2 baking sheets with parchment paper and put the paper with the circles underneath the parchment on one of the pans. This will be your piping guide.
- In a small bowl, whisk the 12 oz macaron base with 2 tablespoons cocoa powder until well combined.
- In a mixing bowl, whip 3 large egg whites to soft peak. With the mixer running add 1 ½ oz confectioner's sugar and whip to full peak then whisk in 1 teaspoon vanilla.
- With a spatula, gently fold the almond/cocoa mixture into the whites in two batches. Continue folding until it becomes soft and shiny, but not thin and runny.
- Scoop the batter into a pastry bag fitted with a round tip (or cut the tip of a disposable bag). Pipe the batter into discs that are 1/4" from the edges of the circles you've drawn. The cookies will continue to spread a little to fill in the circle. Set the pan aside to allow the cookies to dry for about 30 minutes.
- Touch the top of a cookie to make sure it's dry to the touch, it can be a bit tacky but shouldn't stick to your finger. Bake for 7-8 minutes then turn and flip the trays. Bake for another 7-8 until the shells are dry and the centers are soft. Usually, if the shells are baked they'll release easily from the parchment paper. Be careful handling the shells, it's very easy to crack the surface.
Make the Baileys Buttercream Filling
- In a mixer bowl, combine 4 oz unsalted butter with the remaining base mix, 1 teaspoon vanilla and 1-3 tablespoons Baileys Irish Cream Liquor. Whip on medium-high speed until the buttercream lightens in color and becomes aerated.
- Scoop the buttercream into a clean pastry bag fitted with a small plain tip or cut the tip of a disposable bag.
- Pair up the cooled shells by size. Flip over half the shells and pipe a dollop of buttercream. Sandwich the cookies gently, handling the cookies by the edges and not the tops.
- The finished cookies should be refrigerated in a covered container for 1 day before serving. The cookies can also be frozen for several weeks.
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Notes
Separate the egg whites at least a day and up to 3 days before baking. Store the whites in a bowl in the refrigerator. Remove from the refrigerator and allow them to come to room temperature before mixing the batter.
Aging the whites allows the protein in the whites to relax so they'll whip up better.
To check if the shells are baked gently shimmy the top of the shell. If it jiggles separately from the "foot" the inside is still too soft. If it feels soft but is attached to the foot it's done.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!