Why You’ll Love This Recipe
- Elegant Presentation: These macarons have a refined look, making them perfect for special events or as a homemade gift.
- Rich Flavor Combination: The almond shells paired with the creamy Irish cream filling and chocolate topping offer a sophisticated blend of tastes.
- Customizable: You can adjust the intensity of the Irish cream flavor to suit your preference, making these macarons versatile for various palates.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Macaron Shells:
- 120 g fine almond meal/flour
- 200 g confectioner’s sugar
- 90 g egg whites (approximately 3 large), at room temperature
- ¼ teaspoon cream of tartar
- Pinch of salt
- 50 g granulated sugar
- 1 teaspoon Irish cream
For the Irish Cream Filling:
- 8 tablespoons (1 stick) unsalted butter, softened
- 1½ cups powdered sugar
- 2 tablespoons Irish cream
- 1 teaspoon pure vanilla extract
For the Topping:
- 2 tablespoons melted chocolate
Directions
- Prepare the Baking Sheets: Line two baking sheets with parchment paper. Using a 1½-inch round cookie cutter, lightly trace circles on the parchment (on the underside) to serve as a guide. Flip the parchment over so the drawn side is down. Fit a pastry bag with a large round tip (e.g., Wilton 2A).
- Prepare the Dry Ingredients: In a food processor, pulse the almond flour and confectioner’s sugar together until a fine powder forms. Sift the mixture several times, discarding any large bits, until less than 2 tablespoons remain.
- Whip the Egg Whites: In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, salt, and cream of tartar until foamy. Gradually add the granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form. Add the Irish cream and beat for an additional minute.
- Incorporate the Dry Ingredients: Sift the almond flour mixture over the whipped egg whites. Gently fold the mixture with a rubber spatula, pressing against the sides of the bowl and scooping from the bottom, until the batter is smooth and shiny. The batter should flow slowly off the spatula in a thick ribbon.
- Pipe the Macarons: Transfer the batter to the prepared pastry bag. Pipe rounds onto the traced circles on the baking sheets, aiming for uniform size. Tap the baking sheets gently on the counter to release any air bubbles.
- Rest the Shells: Let the piped shells sit at room temperature for 30 to 60 minutes, or until a skin forms on the surface and they are no longer tacky to the touch.
- Bake: Preheat the oven to 300°F (150°C). Bake the shells for 13 to 15 minutes, rotating the baking sheets halfway through, until the shells are firm and have developed “feet.”
- Cool: Allow the shells to cool completely on the baking sheets before removing.
- Prepare the Filling: In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the Irish cream and vanilla extract until well combined.
- Assemble the Macarons: Pair up shells of similar size. Pipe a generous amount of the Irish cream filling onto the flat side of one shell in each pair. Sandwich with the matching shell, pressing gently to secure.
- Add the Chocolate Drizzle: Drizzle the melted chocolate over the assembled macarons. Allow the chocolate to set before serving.
Servings and Timing
- Servings: This recipe yields approximately 20 macarons.
- Preparation Time: 20 minutes.
- Cooking Time: 13 minutes.
- Chill Time: 2 hours (for resting the shells).
- Total Time: Approximately 2 hours and 33 minutes.
Variations
- Flavor Adjustments: To enhance the Irish cream flavor, consider adding a few drops of Irish cream extract to the filling.
- Coloring: Add a few drops of gel food coloring to the batter during the folding stage to create macarons in various colors.
- Storage: Store the assembled macarons in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
Storage/Reheating
- Storage: Keep macarons in an airtight container in the fridge for up to 5 days.
- Freezing: You can freeze the macaron shells before filling for up to 2 months. Thaw at room temperature before assembling.
- Serving Tip: Let the macarons sit at room temperature for 15 minutes before serving for the best texture.
FAQs
Can I use a different type of nut flour?
While almond flour is traditional for macarons, you can experiment with other nut flours, such as hazelnut, for a unique flavor.
How do I know when the macaron shells are properly rested?
The shells are ready to bake when they form a slight skin and are no longer sticky to the touch.
My macarons cracked during baking. What went wrong?
Cracking can result from overmixing the batter, causing it to be too thin, or from baking at too high a temperature. Ensure your oven is properly calibrated and consider lowering the baking temperature slightly.
Can I make the macaron shells ahead of time?
Yes, you can bake and store the shells in an airtight container at room temperature for up to 2 days before assembling.
Why are my macaron shells hollow inside?
Hollowness can occur if the meringue was overbeaten or if the batter was undermixed. Ensure the batter flows in a thick ribbon but is not overly runny.
Can I substitute the Irish cream with something non-alcoholic?
Yes, you can replace it with Irish cream-flavored coffee creamer or a mix of vanilla and cocoa powder for a similar taste.
How long do I need to let macarons mature before eating?
For the best texture and flavor, let the filled macarons sit in the refrigerator for at least 24 hours before enjoying them.
Why don’t my macarons have feet?
If macarons don’t develop feet, it could be due to under-whipped egg whites, too much humidity, or not letting them rest long enough before baking.
Can I use liquid food coloring?
It’s best to use gel food coloring, as liquid food coloring can alter the consistency of the macaron batter.
What is the best way to pipe macarons evenly?
Using a template under the parchment paper helps create uniform macarons. Holding the piping bag straight and applying even pressure also ensures consistency.
Conclusion
These Irish Cream Macarons are a perfect balance of elegance and indulgence, making them a delightful treat for any occasion. With crisp almond shells, a creamy Irish cream filling, and a drizzle of chocolate, each bite is a sophisticated blend of flavors. Whether you’re making them for a celebration or as a special homemade gift, these macarons are sure to impress. Happy baking!
Irish Cream Macarons
Delicate almond shells filled with a rich Irish cream buttercream and topped with a drizzle of melted chocolate, these Irish Cream Macarons are the perfect treat for any occasion. Elegant and flavorful, they’re a sophisticated dessert that will surely impress your guests or make a thoughtful homemade gift.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: Approximately 2 hours and 33 minutes
- Yield: Approximately 20 macarons
- Category: Dessert, Holiday Treat
- Method: Baking
- Cuisine: French, Irish
- Diet: Vegetarian
Ingredients
For the Macaron Shells:
- 120 g fine almond meal/flour
- 200 g confectioner’s sugar
- 90 g egg whites (approximately 3 large), at room temperature
- ¼ teaspoon cream of tartar
- Pinch of salt
- 50 g granulated sugar
- 1 teaspoon Irish cream
For the Irish Cream Filling:
- 8 tablespoons (1 stick) unsalted butter, softened
- 1½ cups powdered sugar
- 2 tablespoons Irish cream
- 1 teaspoon pure vanilla extract
For the Topping:
- 2 tablespoons melted chocolate
Instructions
Step 1: Prepare the Baking Sheets
- Line two baking sheets with parchment paper. Using a 1½-inch round cookie cutter, lightly trace circles on the parchment (on the underside). Flip the parchment over so the drawn side is down. Fit a pastry bag with a large round tip (e.g., Wilton 2A).
Step 2: Prepare the Dry Ingredients
- In a food processor, pulse the almond flour and confectioner’s sugar together until a fine powder forms. Sift the mixture several times, discarding any large bits, until less than 2 tablespoons remain.
Step 3: Whip the Egg Whites
- In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, salt, and cream of tartar until foamy. Gradually add the granulated sugar, one tablespoon at a time, and continue beating until stiff peaks form. Add the Irish cream and beat for an additional minute.
Step 4: Incorporate the Dry Ingredients
- Sift the almond flour mixture over the whipped egg whites. Gently fold the mixture with a rubber spatula, pressing against the sides of the bowl and scooping from the bottom until the batter is smooth and shiny. The batter should flow slowly off the spatula in a thick ribbon.
Step 5: Pipe the Macarons
- Transfer the batter to the prepared pastry bag. Pipe rounds onto the traced circles on the baking sheets, aiming for uniform size. Tap the baking sheets gently on the counter to release any air bubbles.
Step 6: Rest the Shells
- Let the piped shells sit at room temperature for 30 to 60 minutes, or until a skin forms on the surface and they are no longer tacky to the touch.
Step 7: Bake the Shells
- Preheat the oven to 300°F (150°C). Bake the shells for 13 to 15 minutes, rotating the baking sheets halfway through, until the shells are firm and have developed “feet.”
- Cool the shells completely on the baking sheets before removing.
Step 8: Prepare the Filling
- In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the Irish cream and vanilla extract until well combined.
Step 9: Assemble the Macarons
- Pair up shells of similar size. Pipe a generous amount of the Irish cream filling onto the flat side of one shell in each pair. Sandwich with the matching shell, pressing gently to secure.
Step 10: Add the Chocolate Drizzle
- Drizzle the melted chocolate over the assembled macarons. Allow the chocolate to set before serving.
Notes
- Flavor Adjustments: To enhance the Irish cream flavor, consider adding a few drops of Irish cream extract to the filling.
- Coloring: Add a few drops of gel food coloring to the batter during the folding stage to create macarons in various colors.
- Storage: Store the assembled macarons in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture.
