Baileys Chocolate Macarons
Happy St. Patrick’s Day!! I’m celebrating by making these little French treats with an Irish cream. I absolutely love macarons, and the fact that you can make them any flavor you wish is even more fun. These are also a gluten-free treat only made with a few simple ingredients. I got this recipe from the trusted source Martha Stewart; it seemed to be the least complicated. When baking I like to keep my kitchen in some kind of order, so I find it best to get all my ingredients measured out on the counter before I start, it makes things a lot easier for myself and clean up.
Macarons
Ingredients
- 2/3 cup almond flour/meal
- 1 cup confectioners’ sugar
- 3 tbsp. unsweetened cocoa powder
- ¼ cup granulated sugar
- 2 egg whites, room temperature
- 1 tsp. vanilla extract
Directions
Preheat oven to 350 degrees F.
Sift together almond meal and confectioners’ sugar (remove any large pieces of almond meal) and cocoa powder in medium bowl and set aside.
Using a mixer with a whisk attachment whisk together the egg whites and gradually add granulated sugar for 1-2 minutes on low-speed. Increase speed to high and beat until egg whites become stiff, glossy peaks. Add vanilla extract.
Gradually add the dry ingredients. Gently fold together with a spatula until all combined. About 40 strokes. Try not to deflate all the air in the batter.
Fill batter into piping bag fitted with round tip. On a baking sheet lined with parchment paper start piping ¾ inch rounds about 1 inch apart.
Tap baking sheet firmly on top of counter 3-4 times to release air bubbles. Then let the macaroons sit out for about 20-30 minutes until tops slightly harden.
Bake at 350 for about 12 minutes. Cool completely, and then pipe buttercream frosting between cookies.
Store in air tight container and refrigerate.
Baileys Buttercream Frosting
Ingredients
- ½ cup unsalted butter, room temperature
- 2 cups confectioners’ sugar
- 4-5 tbsp. Baileys Irish Cream
Directions
Beat together butter and confectioners’ sugar until fluffy. Add the Baileys Irish Cream 1 tbsp. at a time until it’s spreadable. Spread or pipe on cookies and refrigerate in air tight container. They are good for about a week, or you can freeze them up to 1 month.
