These Baileys Chocolate Macarons have a chocolate macaron shell that’s filled with baileys frosting and topped with a drizzle of chocolate. They’re scrumptious and make the perfect dessert for St. Patrick’s Day.
I’ve been in such a mood for Baileys Irish Cream. I went to the liquor store last weekend and bought myself 20 mini bottles of Baileys Espresso Creme and one large bottle of Baileys Strawberries and Cream.
It was actually cheaper to buy 20 mini bottles than to buy the large bottle and you get the same amount of Baileys. The strawberries and cream was on sale and I’m all about a sale. I’m thinking a boozy strawberries and cream cheesecake may be coming in the future.
Chocolate Macaron Recipe
I love making macarons and eating them, but sometimes they can be tricky. They can end up cracked, with no feet, hollow, you name it. This chocolate macaron recipe always seems to work well for me. There’s never been a hollow shell, but I probably just jinxed myself.
If I have time, I’m going to try to make a video for these baileys chocolate maracons to share with you. I think it’s easier for people to be able to watch the process and understand it better.
How to make Chocolate Macarons
To make the baileys chocolate macarons, first you’ll want to gather your ingredients. There’s nothing worse than getting ready to make a recipe and realizing you don’t have ALL of the ingredients. This happens to me about every single time I begin doing recipe photos for Lori at Recipegirl.com.
Baileys Chocolate Macaron Ingredients:
- powdered sugar – This will need to be sifted with the almond flour.
- almond flour – I recommend Bob’s Red Mill. Almond flour or almond meal can be made with almonds and a food processor but it can be time-consuming. The key to making your own is to not overprocess the almonds and make almond butter instead of almond flour.
- unsweetened cocoa powder – I used Hershey’s. This will also need to be sifted with the almond flour to make sure there are no lumps.
- granulated sugar
- egg whites – weighing your eggs and having them at room temperature are both crucial to making these chocolate macarons.
- vanilla – Rodelle vanilla extract is my favorite. Rodelle also has a chocolate extract that would go well with these macarons.
- salt – it contributes to the flavor.
To make the chocolate macaron recipe, sift together the powdered sugar, almond flour, and unsweetened cocoa powder. Set aside.
Next, whisk the egg whites in a large bowl until frothy. Add in the salt, vanilla extract, and gradually the sugar while beating the egg whites with a hand mixer or stand mixer until soft peaks form.
Fold in one-third of the dry ingredients into the meringue until it is completely incorporated. Fold in the remaining dry mixture to the meringue until the dry ingredients are completely incorporated.
Here’s one of the most important steps. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
Add the chocolate macaron batter into a piping bag fitted with a small round piping tip. Pipe the batter into 1 1/2-inch to 2-inch circles on a parchment paper lined baking sheet. You can also use a silicone baking mat.
Now that the shells are piped, tab the baking pan on the counter 10 to 20 times to get the air bubbles out. Then let the shells dry for 30 to 60 minutes. The shells will form a skin on them. To make sure they’re dry, gently touch the shell to see if the skin has formed. If the skin has formed, no batter will stick to your finger.
Bake for 10 to 15 minutes in a preheated oven until lightly browned. Let the macarons cool completely before removing them from the parchment paper.
For the Baileys frosting, you’ll need butter, powdered sugar, Baileys Irish Cream, and vanilla extract. I typically add everything into a bowl and mix it together with a hand mixer. Start out on low until most of the powdered sugar is worked in then turn the mixer to medium.
To whip the Baileys frosting, beat on high for an additional minute. Add into a piping bag fitted with a star tip and pipe the frosting on the bottom of a macaron. Pop another shell on top and you have Baileys Chocolate Macarons.
What to Fill Chocolate Macarons With?
Do you need some ideas of what to fill your chocolate macarons with? I have plenty.
For starters, this baileys frosting is amazing. You could use marshmallow filling, salted caramel filling, peanut butter filling, dark chocolate ganache, nutella ganache, chocolate peppermint ganache, or mint filling. I have so many other ideas but I don’t want to be too overwhelming with all of the options.
Other Chocolate Macarons
Baileys Chocolate Macarons
- 1/2 cup Semi-sweet chocolate chips
- 1 teaspoon coconut oil or shortening
- 1/2 cup butter room temperature
- 1 1/2 cups powdered sugar
- 2 teaspoons Bailey’s Irish Cream
- 1 teaspoon vanilla extract
- Weigh out all of your ingredients.
- Sift together your almond flour, powdered sugar, and cocoa powder in a large bowl and set aside.
- In a large mixing bowl, add egg whites and start beating with a hand mixer on medium until frothy.
- Add in the salt, vanilla extract, and gradually the sugar to the egg whites. Mix on medium speed until soft peaks form.
- Add about 1/3 of the dry mixture to the meringue and fold in until the dry ingredients are incorporated.
- Add in the remaining dry mixture to the meringue and fold in until all of the dry ingredients are worked in.
- Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Fit a piping bag with a small round tip. Place the bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place a piece of parchment paper or silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After the batter is piped, bang the baking sheet on the counter 10-20 times to remove all air bubbles. Use a toothpick to pop the ones remaining.
- Let them sit and dry for 30 to 60 minutes until a skin forms. Gently touch the shell to see if the skin has formed. If it has, there will be no batter on your finger.
- Preheat oven to 300 degrees for about 15 to 20 minutes. Place macarons in the oven and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool completely before taking them off the baking sheet.
- Place the butter, powdered sugar, vanilla extract, and Baileys Irish Cream in a large mixing bowl.
- Beat on low with a hand mixer until the powdered sugar is mostly incorporated. Turn mixer to medium and continue to beat until the powdered sugar is completely worked in.
- Turn mixer to high and beat for 1 minute for a whipped consistency.
- Place in a piping bag fitted with a star tip.
- Pipe a circle of frosting on half of the macaron shells.
- Sandwich them with the remaining macaron shells.
- Melt the chocolate chips in a microwave-safe bowl with 1 teaspoon of shortening or coconut oil.
- Add the melted chocolate in a sandwich bag. Cut a small hole in the corner of the bag and drizzle the melted chocolate on top of the macaron shells.
- Store in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”. Be sure to allow to come to room temperature before serving. Enjoy!
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