Irish Cream Macarons
It’s been a while since we did macarons around here folks. When I first started baking and had macarons on my baking bucket list, I was whipping up a batch almost every other week. But once I got comfortable with the techniques, I slacked a bit on these little delicious crunchies. Well not anymore!
The beauty about macarons (beyond their obvious adorable chic look) is that it is easy to experiment with flavors. Unlike making a giant cake and frosting it, it’s easy to combine two or three flavors in a tiny bite. I decided to make these Irish Cream macarons in honor of the upcoming St Patrick’s day celebrations which are in full swing in my city already.
St Patrick’s Day is a HUGE deal in Syracuse. For some reason there is a large community of Irish folks in this small city and they do NOT joke about St Patrick’s Day. Celebrations start a full three weeks in advance with the arrival of the traditional green beer in a parade across the Irish neighborhood of Tipp Hill. This happened last weekend. Once the beer arrives at the local Irish Pubs, the celebrations officially start aka drinking of said beer until the St Patty’s Day parade, the weekend before March 17th. And of course it all ends with throbs of parties on March 17th.
It’s all too much excitement for me and I barely ever partake in these festivities. Instead, I do my due diligence and enjoy Ireland’s finest alcoholic beverages during this time of the year. Plus it’s still freezing cold here that a little irish cream in your coffee does some wonders. Even better, enjoy said coffee with these Irish Cream macarons.
We have a creamy irish cream filling that is sandwiched in a sweet crunchy macaron shell and topped with chocolate drizzles. A total delight!
Irish Cream Macarons
Ingredients
For Macarons:
- 120 g fine almond meal/flour
- 200 g confectioner's sugar
- 90 g egg whites (~3 large egg whites), at room temperature
- ¼ teaspoon cream of tartar
- pinch of salt
- 50 g granulated sugar
- 1 teaspoon Irish cream
Irish Cream Filling:
- 8 tablespoons (1 stick) unsalted butter, softened
- 1½ cups powdered sugar
- 2 tablespoons Irish Cream
- 1 teaspoon pure vanilla extract
Topping:
- 2 tablespoons melted chocolate
Instructions
- Line two baking sheets with parchment paper. Create a template of circles on the parchment (I used a 1½-inch round cookie cutter to draw circles on the parchment paper and flipped over the paper (drawing side down). Prepare a pastry bag with a large round tip. I used Wilton 2A.
- Using a food processor, pulse the powdered sugar and almond flour into a fine powder. Sift several times until there is less than 2 tablespoons of almond bits left.
- In the bowl of an electric mixer with the whisk attachment, combine the egg whites, salt and cream of tartar. Beat until egg whites are foaming. With the mixer on medium high, sprinkle in the sugar about 1 tablespoon at a time. Continue beating until stiff peaks form, about 5-7 minutes. Add in the irish cream at this time and beat for an additional minute.
- Sift the dry ingredients over the egg whites and gently fold with a rubber spatula. Gently deflate the meringue by pressing against the side of bowl and scooping from bottom until batter is smooth and shiny; about 20-25 folds. To check consistency, drop a spoonful of batter and it should have a peak that quickly relaxes back into the batter in about 20 seconds. Start checking the batter after 20 folds.
- Transfer batter into pastry bag and pipe onto the pre-traced circles on the baking sheet. Tap baking sheet hard on counter to release any air bubbles trapped in the batter. Let shells sit on counter for 20-30 minutes to dry. Once a shell forms on the macarons, you are ready to bake (when you touch the top of the macarons, they should be dry).
- Preheat oven to 300 degrees F. Bake for 12-13 minutes or until shells are hard, rotating cookie sheets halfway through baking time.
- Cool completely on cookie sheets before peeling from the parchment.
For Filling:
- Whip the butter until light and creamy. Add in the rest of the ingredients and mix on low until combined. Increase speed to medium and whip for additional 2-3 minutes.
- Using a pastry bag fitted with a large round or star tip, fill macarons. Drizzle the top of each macaron with melted chocolate.
- Store macarons in refrigerator until ready to serve. Allow to get to room temperature before enjoying!
Notes
Macaron shell adapted from Brave Tart
First attempt ever making the intimidating macaroon. Fantastic!!! I was so excited, I jumped up and down lol. Thank you for a wonderful recipe.
Hi Kellie! That is exciting. I am so happy for you and love that my recipe helped. Macarons are always tricky so keep practicing and enjoy!!
Thank you for the receipe! It turned out really great! The irish cream filling is sooo good. <3 I also used it as cupcake frosting Mmmm
Oh that is so great to hear!! Thank you for coming back and letting me know 🙂 I’ll have to use this filling as a cupcake frosting. Love the idea.
These are so gorgeous!!! I’m going to make them this weekend for my dad’s birthday.
Let me know how they turn out Hannah!!
These little gems are so perfect! I wish I could make macarons half as well as you do.
I know you can 🙂
Yay, I missed seeing your macarons 🙂 These look absolutely perfect and I love that you made them with Irish Cream – so perfect for St. Patty’s Day!
I did not realize St. Patrick’s Day was such a big deal in Syracuse! That’s so fun! I love these macarons – so gorgeous, and the flavor sounds delicious. I’m embarrassed to admit I have never attempted macarons. I need to move them to the top of my baking bucket list!
I tried making some macaroons about a year ago. Huge fail! After seeing these it makes me wan to try them again! Yours look so perfect. They are too pretty to eat!
April, sorry your first attempt was horrible. Mine was too but with time it gets better. Give this recipe a try and you will be surprised.
I’m so impressed by how perfect these are! Pinning 🙂
Thanks dear!
Stunningly beautiful macarons, Z! I love that you made them Irish Cream style for St. Patty’s Day and gave them a whimsical drizzle of chocolate. Just perfect! Thank you for sharing and have a great weekend!
Thanks Stacy! Hope you are having a great weekend!
Love these macarons. Regarding the baking time, what size macarons are these? How many inches across? I have a recipe that says to bake for 22 minutes. Thanks.
Lois these are roughly an inch to inch and half circles. You get almost 30 macarons (15 sandwwiches). Also, every recipe is different. Some bake at a higher temperature or lower and the times varies. If you want to use this recipe, I recommend following the baking temperature and times.
Thanks so much. Going to give this recipe a try.
Ok you are so the queen of macarons because you are just so great at this! I still haven’t even tried making them (still scared) but every single time you post a new flavor I get closer to trying them!
Lol thanks girl!! U need to try them one day for fun 🙂 That’s how I started!
1) You have some serious macaron making skills!
2) These are gorgeous!
3) SO creative! I would have never thought of Irish Cream! You need to market these!
1) You are too nice!!
2) thank you dear friend!!