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Irish Cream Macarons

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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.

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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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.”
  2. Cool the shells completely on the baking sheets before removing.

Step 8: Prepare the Filling

  1. 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

  1. 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

  1. 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.

Find it online: https://chocolatecoveredamy.com/irish-cream-macarons/