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.
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!
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.
Keep in airtight container in the refrigerator for up to one week or in the freezer for up to 2 months. Let come to room temperature and re-whip in the mixer with the paddle attachment before using.