Baileys Macarons combine the classic French almond cookie with Baileys buttercream filling. Chocolate Macarons combined with Irish cream is an international match made in heaven!
I’m Irishizing French macarons by using Irish cream liquor in the filling. Why? Because I absolutely love chocolate and Baileys together.
Of course these little gems would be the perfect St. Patrick’s day treat. But Baileys Chocolate Macarons are too delicious to have on just one day. Enjoy them any day of the year.
- Almond flour – Use premade almond flour or you can grind blanched almonds in a food processor.
- Egg Whites – Use fresh egg whites that have been aged overnight in the refrigerator. Do not use pasteurized egg whites unless the carton specifically states they can be used for meringue.
- Cocoa powder -Is to added to the almonds for the chocolate shells.
- Baileys Irish Cream – Is added to the buttercream.
How to make Baileys Macarons
See the recipe card for detailed instructions and measurements.
- Combine the almond flour, confectioners’ and granulated sugar in a food processor.
- Pulse to combine the ingredients.
- Sift the almond mixture through a fine sieve. Toss any larger bits of almond left in the sieve.
- Divide the almond base into two parts.
- Whisk cocoa into the almond mixture reserved for the macaron shells.
- Fold the almonds mixture into the egg whites.
- Pipe the cookies using the circles as a guide for consistent size.
- Pipe slightly smaller than the circle as the batter will spread as it settles.
- The macarons should start to form a “foot” about 5 minutes after they go into the oven.
- 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.
- To make the buttercream combine the remaining almond base and softened butter in a mixer bowl.
- Mix to combine.
- Add the Baileys, increase the speed and whip until light and aerated.
Visit my Vanilla Macaron post for an extensive list of tips and a guide to troubleshooting macarons.
Now that you’ve made this recipe what should you do with the extra yolks? Check out this collection of recipes that use extra yolks for some great ideas.
If you love French Macarons (and I know you do) here are some other lovely flavors to try:
- Strawberry & Rose Wine Macarons
- Lavender Macarons
- Chocolate Macarons
- Lemon Blueberry Macarons
- 100% Pistachio Macarons
- Eggnog Macarons
If you love this recipe as much as I do, please consider giving it a 5-star review:
Baileys Macaron Recipe
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)
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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