Bailey’s Irish cream is a dairy liqueur mixed with chocolate and Irish whiskey. This drink is a staple of St. Patrick’s Day. It’s basically its own sweet treat that lends itself perfectly to baked goods and pastries.
These Bailey’s Irish Cream Macarons are crispy and chewy with a creamy Bailey’s Buttercream filling. The macarons have espresso powder mixed into the meringue, so the coffee flavor is a nice compliment to the Irish Cream. The Bailey’s in the buttercream filling makes it light and airy looking like fresh whipped cream.
This macaron recipe makes delightfully crisp cookies that are soft and chewy in the center. Some find macarons intimidating, but with these simple tips and tricks, you can easily create these sweet Bailey’s Irish Cream macarons at home.
Tips for success:
- Make sure you use fresh eggs for egg whites (don’t use the pre-separated egg whites, your meringue won’t come together correctly)
- Use room temperature egg whites (if you’re in a rush, put your whole eggs in a bowl of warm water for 5 minutes then separate the egg whites)
- Always sift your dry ingredients this helps to prevent any clumps
- Be careful not to over-mix your egg whites, make sure they are at the firm peak stage but still glossy and moist otherwise the meringue breaks and you won’t get the crispy tops and chewy centers
- Clean and wipe the inside of your mixer bowl and attachments well to make sure they are grease free
You can make a big batch of these Bailey’s macarons and freeze them so you’ll always have an Irish Cream treat on hand.
Are you Ready? Let’s Get Baking!
How to Make Macarons
Begin by sifting the powdered sugar and almond meal together to remove any lumps.
In a stand mixer, add room temperature egg whites and begin mixing on medium until the egg whites look like cappuccino foam with bubbles forming on top. Then sprinkle in the granulated sugar, and cream of tartar into the egg whites continue to whisk until it is a soft peak meringue (fluffy but holds its shape).
Remove the bowl from the mixer and gently add in the vanilla extract, espresso powder and ¼ of the powdered sugar and almond mixture. Use a rubber spatula to fold in the ingredients into the meringue.
Carefully fold in the remaining dry ingredients in thirds, fold in gently without totally deflating the meringue. Continue to fold in until all the powdered sugar and almond meal is incorporated.
Your meringue batter is ready when it forms a ribbon off the spatula, meaning that the meringue batter settles almost dissolves all the way back into the rest of the batter but still leave a bit of a line.
Before we get started here is a macaron template from Sugar Geek Show to help you get the perfect size macarons every time.
Place a silicone mat or parchment paper onto a baking sheet pan. Pipe small rounds about 3/4″ in diameter then it will settle into 1” circles. One batch makes 40 macaron shells or 20 macaron cookies.
Allow drying, uncovered until a crust forms on the surface. This allows the top to be crispy and the center to be chewy. Let dry for about 45 minutes – 60 minutes or until a dry film develops over the surface of the cookie. You should be able to touch the top without picking up any batter.
Bake in a preheated oven at 300ºF for about 15 minutes or until lightly browned.
Irish Cream Buttercream
Place the egg whites and sugar into a clean grease free glass bowl and set over a pot of gently simmering water. Whisk until the sugar has dissolved and becomes warmed to the touch or is about 160°F. When you touch it with your fingers, it should feel completely smooth and not grainy.
Immediately transfer another clean grease-free bowl to a stand mixer bowl and place on the stand mixer fitted with a whisk attachment. On medium-high speed, whip until glossy and stiff, about 5 minutes.
Lower the speed to a low setting and add the cut butter, piece by piece. It will look runny while adding butter and then it will come back together, nice & fluffy. Gradually up the speed to medium and mix until silky and smooth.
Then slowly add ⅓ to ½ cup of Bailey’s Irish Cream to the fluffy frosting while mixing on medium. You can add Bailey’s based on taste preference. Again, the frosting will look runny and almost broken while adding Irish Cream but it will come back together, light & fluffy.
It will look like fresh whipped butter when completed. Place the buttercream into a piping bag with a star tip and use to fill the macarons.
Once the macaron shells have cooled then pipe Bailey’s Irish Cream buttercream onto half of the macaron shells. Then sandwich the pieces together to create the macarons. Add a dusting of cocoa powder on top, serve and enjoy!
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These macarons are crisp and chewy with a velvety smooth Bailey’s Irish Cream buttercream. They are the perfect sweet treat for St. Patrick’s Day!
Happy Baking!
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WATCH THE HOW-TO VIDEO BELOW:
Irish Cream Macarons
Ingredients
Macarons
- 2 oz egg whites, room temperature
- 1 oz granulated sugar
- 1/4 teaspoon cream of tartar
- 4 oz powdered sugar, sifted
- 2 oz almond meal, sifted
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon espresso powder
- Cocoa powder for dusting
Irish Cream Buttercream
- 1 egg whites
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, room temperature, cut into cubes
- 1/4 cup Bailey's Irish Cream
Instructions
Macarons
- Begin by sifting the powdered sugar and almond meal together to remove any lumps.
- In a stand mixer, add room temperature egg whites and begin mixing on medium until the egg whites look like cappuccino foam with bubbles forming on top. Then sprinkle in the granulated sugar, and cream of tartar into the egg whites continue to whisk until it is a soft peak meringue (fluffy but holds its shape).
- Remove the bowl from the mixer and gently add in the vanilla extract, espresso powder and ¼ of the powdered sugar and almond mixture. Use a rubber spatula to fold in the ingredients into the meringue. Carefully fold in the remaining dry ingredients in thirds, fold in gently without totally deflating the meringue. Continue to fold in until all the powdered sugar and almond meal is incorporated. Your meringue is ready when it forms a ribbon off the spatula, and the batter that settles almost dissolves all the way back into the rest of the batter but still leave a bit of a line.
- Place a silicone mat or parchment paper onto a baking sheet pan. Pipe small rounds about 3/4" in diameter then it will settle into 1” circles. Use a template if needed. One batch makes 40 macaron shells or 20 macaron cookies.
- Allow drying, uncovered until a crust forms on the surface. This allows the top to be crispy and the center to be chewy. Let dry for about 45 minutes - 60 minutes or until a dry film develops over the surface of the cookie. You should be able to touch the top without picking up any batter.
- Bake in a preheated oven at 300ºF for about 15 minutes or until lightly browned.
- Once the macaron shells have cooled then pipe Bailey’s Irish Cream buttercream onto half of the macaron shells. Then sandwich the pieces together to create the macarons.
- Add a dusting of cocoa powder on top, serve and enjoy!
Irish Cream Buttercream
- Place the egg whites and sugar into a clean grease free glass bowl and set over a pot of gently simmering water. Whisk until the sugar has dissolved and becomes warmed to the touch or is about 160°F. When you touch it with your fingers, it should feel completely smooth and not grainy.
- Immediately transfer another clean grease-free bowl to a stand mixer bowl and place on the stand mixer fitted with a whisk attachment. On medium-high speed, whip until glossy and stiff, about 5 minutes.
- Lower the speed to a low setting and add the cut butter, piece by piece. It will look runny while adding butter and then it will come back together, nice & fluffy. Gradually up the speed to medium and mix until silky and smooth.
- Then slowly add ⅓ to ½ cup of Bailey’s Irish Cream to the fluffy frosting while mixing on medium. You can add Bailey’s based on taste preference. Again, the frosting will look runny and almost broken while adding Irish Cream but it will come back together, light & fluffy.
- It will look like fresh whipped butter when completed. Place the buttercream into a piping bag with a star tip and use to fill the macarons.
Notes
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