Indulge in a chocolatey treat! Bailey’s macarons are the ultimate in luxury desserts and you deserve one. Follow my recipe and you’ll have plenty to snack on.
Irish Cream Macarons
What flavor is Irish cream? It’s hard to describe. But you know it when you taste it. Yes, it’s definitely creamy. And it has a nutty flavor, with some smooth chocolate overtones.
Bailey’s Irish cream liquor has a strong after bite. And you either love it or hate it.
I put Bailey’s Irish Cream in the buttercream for my macarons. The actual cookies themselves don’t have any alcohol though. They are made with cocoa powder and other normal macaron ingredients.
How to Make Bailey’s Macarons
If you have ever made macarons before, this recipe will be pretty simple. The main difference is the buttercream.
But if you haven’t made macarons, I’ll share some step by step pictures. Even beginning bakers will be able to master the macarons with this recipe.
Shopping List
This is what you will need from the store before you start:
- Confectioners sugar
- Almond flour (I recommend Bob’s Red Mill)
- Unsweetened cocoa powder (Hershey’s is the best!)
- Granulated sugar
- Egg whites roughly two eggs at room temperature
- Vanilla optional, or you can use your favorite extract
- Salt
- Semi-sweet chocolate chips (optional)
- Butter at room temperature
- Bailey’s Irish cream
Directions
1.) Sift Dry Ingredients – First sift the almond flour, powdered sugar, and cocoa powder in a large bowl and set aside.
2.) Mix Egg Whites, Vanilla, Salt, and Sugar – Keep mixing and whipping them until you get soft peaks like in the photo below.
3.) Fold in the dry ingredients – Very gently fold in the dry ingredients. Be careful not to break the soft peaks you already created.
4.) Add the Mixture to a silicone piping bag – Now you are going to gently put this batter into a large piping bag. It’s easier to sit it in a cup so it doesn’t fall over.
5.) Pipe large circles – Pipe 1.5 – 2 inch circles onto a silicone baking mat.
6.) Remove air bubbles – Hit the baking tray against the counter a few times to remove any air bubbles. You can also poke the bubbles with a toothpick (like in the picture above).
7.) Let them dry – Leave them on the counter for about an hour. You’ll see a “shell” form over them.
8.) Bake the macarons – They only take about 15 minutes to bake. You want to see the “feet” like in the picture above.
Allow them to cool COMPLETELY before piping the buttercream.
Bailey’s Irish Cream Macarons Recipe
Here’s the printable recipe card! If you end up making some, please tag me on Instagram so I can see them – #venture1105Food! I’d love to hear about your experiences.
Bailey's Irish Cream Macarons
Indulge in a chocolatey treat! Bailey's macarons are the ultimate luxury dessert and you deserve one. Follow my recipe and you'll have plenty to snack on.
Ingredients
Shell Ingredients
- 4 oz. confectioners sugar minus 2 tbsp
- 2 oz. almond flour
- 2 tbsp unsweetened cocoa powder
- 1 oz granulated sugar
- 2 oz. egg whites roughly two eggs at room temperature
- 1 tsp vanilla
- 1/4 tsp salt
Toppings
- Semi-sweet chocolate chips
Bailey's Irish Cream Buttercream
- 1 stick butter at room temperature
- 1 1/2 cups confectioners sugar
- 2 tsp Bailey’s Irish cream
Instructions
- First, weigh out all of your ingredients.
- Next, sift together your almond flour, powdered sugar, and cocoa powder in a large bowl and set aside.
- Add your egg whites and vanilla to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a small round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
To make the buttercream:
- Place the butter in the bowl of your stand mixer with a paddle attachment and cream until light and fluffy. Add in the confectioners sugar and mix until combined.
- Add in Bailey’s cream and mix until combined.
- Place in a pipping bag with a star tip and set aside
- Melt the caramel chips in a microwave safe bowl with about 1 tsp of vegetable shortening or coconut oil
- Using a fork, dip in the melted peanut butter chips and sling the peanut butter on top of the macaron shells. You can get creative with this part.
- Pipe a circle of buttercream on half of the macaron shells.
- Sandwich them with the remaining macaron shells.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”. Be sure to allow to come to room temperature before serving.
- Enjoy!
Nutrition Information:
Yield: 24 Serving Size: 1 macaronAmount Per Serving: Calories: 101Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 65mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 1g
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I could legit eat macarons all day every day! Lol, This recipe is making me hungry for some now! Totally going to give it a try!
Thanks. They turned out great.
When did you put the vanilla in the macaron shell batter?
Thank you for catching this Brandon. I’m very sorry for leaving that part out. You add the vanilla to the egg whites when you beat them to get stiff peaks. It won’t hurt them if you add the vanilla when you add the salt, too. I just found that the vanilla mixes better when you add it to the egg whites before you beat them.
I updated the recipe card with this info.