Description
Delightful macarons with a rich Baileys ganache, perfect for St. Patrick’s Day or any celebration.
Ingredients
Scale
- 76 g (1/3 cup + 1 teaspoon) Granulated Sugar
- 90 ml (About 3 egg whites) Room Temperature Egg Whites
- 80 g (3/4 Cup + 1 Tbsp) Almond Flour, Blanched
- 150 g (1 1/4 Cup) Confectioner’s Sugar, Powdered Sugar
- Gel Food Coloring (optional)
- Edible wafer paper shamrocks (optional)
- 100 g (1/3 Cup + 1.5 Tbsp) Heavy Cream
- 32 g (1.5 tablespoons) Glucose syrup or corn syrup
- 175 g (1 Cup) Dark Chocolate, Roughly Chopped
- 30 g (2 tablespoons) Baileys Liqueur
- 25 g (2 tablespoons) Unsalted Butter, room temperature
Instructions
- Line your baking sheets with parchment paper and prepare your piping bags with a small round piping tip.
- Pour the room temperature egg whites into the bowl of a stand mixer. Whisk on medium speed until foamy. Gradually add the granulated sugar, increasing the speed to medium-high for about 3-4 minutes until stiff peaks form.
- In a food processor, grind together the almond flour and powdered sugar for 1 minute. Sift this mixture into a large bowl using a fine mesh strainer.
- If desired, add gel food coloring to the meringue and gently whisk for a few seconds to incorporate.
- Pour the dry mixture into the meringue. Fold gently with a spatula until the batter is smooth and flows slowly off the spatula. Be careful not to overmix!
- Transfer the macaron batter to the prepared piping bag and pipe circles onto the parchment paper. Tap the baking sheet firmly on a flat surface to release air bubbles. Use a toothpick to pop any visible bubbles.
- Allow the piped shells to rest for about 30 minutes, or until dry to the touch.
- Preheat the oven to 310°F (154°C). Bake the macarons for 9 minutes, then rotate the tray and bake for an additional 2 minutes. They are done when they don’t move when touched lightly.
- Let the macarons cool completely on the baking sheet before gently removing them.
- In a saucepan, combine heavy cream and glucose syrup, bringing it to a slight boil. Remove from heat and pour over the chopped dark chocolate. Stir until the chocolate melts and combines smoothly.
- Incorporate the unsalted butter using an immersion blender until smooth. Then, fold in the Baileys liqueur and mix well. Allow the ganache to cool completely before assembly.
- Once the macaron shells are cooled, match the shells into pairs. Pipe a circle of Baileys ganache in the center of one shell, then top it with the matching half.
- If desired, add edible wafer paper shamrocks or confetti on top for a festive touch.
Notes
Store macarons in an airtight container in the refrigerator for 3-5 days. Allow to come to room temperature before serving.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 macaron
- Calories: 150
- Sugar: 12g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: macarons, Baileys, dessert, St. Patrick's Day, French pastries, almond flour