Baileys Chocolate Macarons combine the classic French almond cookie with Baileys Irish Cream filling. This is an international match made in heaven!
A French cookie to celebrate an Irish holiday?
If you’re looking for a sophisticated yet insanely delicious St. Patrick’s day treat I’m here to offer you this recipe for Baileys Chocolate Macarons. What’s that you say? How could I serve French macarons for the quintessential Irish holiday?
Well, that’s where the Baileys Irish Cream comes in. I’m Irishizing French macarons by using Irish cream liquor in the filling. I absolutely love chocolate and Baileys together. Frankly, I’d never just sip a glass of Baileys. But I’m happy to add copious amounts of the sweet liquor to my dessert recipes, especially anything that involves chocolate in any form. I also highly recommend my Chocolate Chip Baby Bundt Cakes with Baileys Glaze.
Maybe you love macarons but have been scared to make them because of their reputation for being finicky. Well, I will admit that macarons do require careful following of the recipe and procedure. This is not a cookie that you can just throw together.
But, as I like to say, baking is a science but it’s not rocket science. Just carefully follow the recipe and procedure and I think you’ll be happy with the results. Check out my post for Eggnog Macarons to see detailed how-to photos for making macarons. The procedure for Baileys Chocolate Macarons is exactly the same except I added a little cocoa to the cookie batter.
Of course there’s absolutely no reason to only enjoy these little gems on St. Paddy’s day. Baileys Chocolate Macarons would be good any day of the year.
Macaron Base Mix
- 6 oz (170g) almond Flour
- 2 oz (55g) granulated sugar
- 8 oz (225g) confectioner's sugar
Chocolate Macaron Shells
- 3 large egg whites, aged overnight in the refrigerator (see note)
- 1.5 oz (40g) confectioner's sugar
- 1 teaspoon vanilla
- 2 tablespoons cocoa powder
- 12 oz (340g) Macaron Base Mix
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 the almond flour, granulated sugar and confectioner's sugar in a food processor to combine.
- Move the mixture to a sieve and sift
- Divide the base - setting aside 12 oz (340g) for the macaron shells and the remaining for the buttercream filling.
To Make the Chocolate Macaron Shells
- Whisk the 12 oz macaron base with the cocoa powder until well combined
- Preheat the oven to 350°F
- Use a biscuit cutter to draw 24 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
- Whip the egg whites to soft peak.
- With the mixer running add the remaining 1.5 oz of confectioner's sugar and whip to full peak, whisk in the vanilla at the last minute.
- 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 discs until they're 1/4" from the edges of the circles you've drawn
- 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 (see note)
- 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
- Combine the softened butter with the remaining base mix, vanilla and Baileys
- 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.
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 I like to 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.
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