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Baileys Irish Cream Macarons

Baileys Irish cream macarons pair crisp, delicate shells with a smooth white chocolate and Baileys ganache. Resting the piped shells until dry and maturing the filled macarons in the refrigerator helps create their signature tender texture.
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Prep Time 45 minutes
Cook Time 36 minutes
Chilling, resting, cooling, and maturing 13 hours 13 minutes
Total Time 14 hours 34 minutes
Servings: 24 servings
Course: Dessert
Cuisine: French
Calories: 108
Ingredients Equipment Method Notes

Ingredients
  

For the Baileys ganache
  • 4 oz white chocolate finely chopped
  • 1 tbsp heavy cream
  • 2 tbsp Baileys Irish Cream
For the macaron shells
  • 4.4 oz blanched almond flour
  • 4.4 oz powdered sugar
  • 3.5 oz egg whites room temperature
  • 0.125 tsp cream of tartar
  • 3.5 oz granulated sugar

Equipment

  • 2 18x13-inch baking sheets

Method
 

Make the Baileys ganache
  1. Put the finely chopped white chocolate in a heatproof bowl.
  2. Heat the heavy cream and Baileys Irish Cream in a small saucepan over medium-low heat until steaming with tiny bubbles at the edge.
  3. Pour the hot cream and Baileys mixture over the white chocolate and let stand for 3 minutes.
  4. Stir the white chocolate mixture until smooth.
  5. Refrigerate the ganache for 20-30 minutes, stirring every 10 minutes, until thick enough to pipe.
Make the macaron shells
  1. Preheat the oven to 300°F.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. Sift the almond flour and powdered sugar together into a bowl, pressing any small lumps through the sieve.
  4. In a clean, grease-free bowl, beat the egg whites and cream of tartar until foamy.
  5. Gradually add the granulated sugar and beat on high for 5-7 minutes, until the meringue is glossy and holds stiff peaks.
  6. Fold the almond flour mixture into the meringue until the batter flows in thick ribbons and a ribbon sinks back into the surface in about 10 seconds.
  7. Transfer the batter to a piping bag fitted with a 1/2-inch round tip.
  8. Pipe 1 1/2-inch rounds onto the prepared sheets, spacing them about 1 inch apart.
  9. Tap each sheet firmly on the counter and pop visible air bubbles with a toothpick.
  10. Let the piped shells stand at room temperature for 30-60 minutes, until the tops feel dry and do not stick to a fingertip.
  11. Bake one sheet at a time on the center rack for 15-18 minutes, rotating the sheet halfway through, until the tops are set and the shells do not wobble when lightly nudged.
  12. Cool the shells completely on the sheets, about 20-30 minutes.
  13. Peel the cooled shells off the parchment.
Fill and mature the macarons
  1. Pair the shells by size.
  2. Pipe about 1 teaspoon of ganache onto the flat side of half of the shells.
  3. Top with the remaining shells and press gently to bring the filling to the edges.
  4. Store the macarons in an airtight container in the refrigerator for at least 12 hours and up to 3 days.
  5. Bring the macarons to room temperature for 20 minutes before serving.

Notes

For smooth shells, sift the almond flour and powdered sugar thoroughly and avoid overmixing the batter. Store in an airtight container in the refrigerator for up to 3 days; freezing is suitable. For a dairy-free variation, use dairy-free white chocolate, cream, and Irish cream liqueur.