Baileys Chocolate Macarons
These Baileys Chocolate Macarons have a chocolate macaron shell that's filled with baileys frosting and topped with a drizzle of chocolate.
Servings: 12 macarons
Ingredients
Chocolate Macarons
- 4 ounces powdered sugar minus 2 tablespoons
- 2 ounces almond flour
- 2 tablespoons unsweetened cocoa powder
- 2 ounces egg whites (roughly two eggs) room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 ounce granulated sugar
Frosting
- 1/2 cup butter room temperature
- 1 1/2 cups powdered sugar
- 2 teaspoons Baileys Irish Cream
- 1 teaspoon vanilla extract
Garnish
- 1/2 cup semi-sweet chocolate chips
- 1 teaspoon coconut oil or shortening
Instructions
Macarons
- Weigh out all of your ingredients. Macarons can be finicky so this is the best way to make sure they work.
- Sift together your 4 ounces powdered sugar minus 2 tablespoons, 2 ounces almond flour, and 2 tablespoons unsweetened cocoa powder in a large bowl and set aside.
- In a large mixing bowl, add 2 ounces egg whites (roughly two eggs) and start beating with a hand mixer on medium until frothy.
- Add in the 1 teaspoon vanilla extract, 1/4 teaspoon salt and gradually the 1 ounce granulated 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.
Frosting
- Place the 1/2 cup butter, 1 1/2 cups powdered sugar, 2 teaspoons Baileys Irish Cream, and 1 teaspoon vanilla extract 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.
Garnish
- Melt the 1/2 cup semi-sweet chocolate chips in a microwave-safe bowl with 1 teaspoon coconut oil or shortening in 30-second intervals, stirring after each interval until smooth and combined.
- 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!
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 270kcal | Carbohydrates: 37g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 116mg | Potassium: 50mg | Fiber: 1g | Sugar: 34g | Vitamin A: 235IU | Calcium: 17mg | Iron: 0.7mg
