These delicate cookies sandwiched together with Irish cream filling make these Irish Cream Macarons a special treat for St. Patrick’s Day.
Are you ready for St. Patrick’s Day? Being part Irish, I definitely look forward to it every year. So it just makes sense that I get excited to start making recipes to celebrate several weeks in advance.
One of my friends (we will call her the macaron queen) came over to help me make some deliciously light and delicate macarons. I originally wanted them for a different recipe, but then had the great idea to fill them with Bailey’s Irish Cream to make them boozy. It was a GREAT choice!
Now, if you are new to making macarons, I understand that it can be a bit overwhelming and intimidating. But fortunately the more you do it, the easier it gets.
Plus – have no fear, I have step by step photos below to help walk you through the process. I promise, you will LOVE these!
St Patricks Day cookies
Here are some commonly asked questions
This recipe calls for a stand mixer. Can I also make this recipe by hand?
Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.
Can these be made with another type of Irish Cream?
Yes, of course. If you can’t find Bailey’s, I recommend looking for Saint Brendan’s Irish Cream Liqueur, Carolans Irish Cream, Ryan’s Irish Cream, or Kerrygold Irish Cream.
Baileys Cookies
HOW DO YOU MAKE IRISH CREAM MACARONS?
- Line two standard baking sheets with Silpat mats or parchment paper. If you use parchment, make sure it lies flat so you don’t end up with lopsided macarons.
- Make sure to measure out all of your ingredients before you get started.
- Fill a small saucepan halfway full with water and set it over medium heat.
- Place a heatproof bowl over the pan, making sure that it doesn’t touch the water.
- Add the egg whites and granulated sugar to the bowl and whisk constantly until the sugar has fully dissolved– about 2-3 minutes. You can test to make sure the sugar is dissolved by pinching the mixture between your fingers. If it’s smooth, it’s ready. If it feels grainy or sandy, keep whisking for another minute.
- Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium-high speed until the egg whites reach a stiff peak.
- Sift the confectioner’s sugar and almond flour into the stiff egg whites.
- Fold the mixture together gently, making sure to scrape the sides of the bowl as you fold. Be careful not to deflate the egg whites yet.
- Once all of the dry ingredients have been incorporated, smush the batter against the sides of the bowl in a circular motion and then scrape down the sides of the bowl and fold it all back together. Repeat the deflating process until the batter flows smoothly off the spatula– depending on how much you deflate each time, between 4-6 smush-and-folds.
- Test the batter’s consistency by slowly drawing a figure 8 with the batter. If the 8 flows off the spatula in a constant stream, it’s ready to pipe. If it breaks or falls off in clumps, smush, and fold a few more times before trying the Figure 8 test again.
- When the meringue flows smoothly, transfer the mixture to a piping bag fitted with a round tip (I like a Wilton #10).
Preparing & Piping Macarons
- Pipe 1” circles about 2” apart (using a macaron mat can help with this – see link in post).
- Immediately once you’ve finished piping one tray, hold it 6-8” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times, or until any large air bubbles have popped. The macarons will flatten slightly– that’s okay!
- Set the trays aside to rest for 25-30 minutes or until they develop a skin. When they’re ready to bake, you should be able to touch them gently without the meringue sticking to your hands.
- While the trays rest, preheat the oven to 325F.
- Bake the trays one at a time for 14 minutes, flipping them around halfway through baking.
- Allow the macarons to cool before removing them from the tray (this helps prevent sticking).
cream for macraons
HOW DO YOU MAKE IRISH CREAM FILLING?
- Whisk together the cream cheese and Irish cream until smooth.
- Add the confectioner’s sugar and cinnamon and whisk until combined– about 1-2 minutes.
- Transfer the mixture to a piping bag and set aside until ready to use.
Can I use a non-alcoholic substitute instead of Irish Cream?
Yes. If you need to make these non-alcoholic you can use an Irish Cream flavored coffee creamer in place of Bailey’s Irish Cream in this recipe. Similar flavor, no alcohol. You can also use an Irish Cream emulsion or Irish Cream coffee syrup.
Can Irish Cream Macarons be frozen?
Yes, fortunately freezing macarons is easy! Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.
baileys macarons
HOW DO YOU ASSEMBLE IRISH CREAM MACARONS?
- Place the macarons in similar sized pairs.
- Pipe a small dollop of filling on one macaron and place another on top. Press gently, just until the filling reaches the edges.
- Place the macarons in an airtight container in the fridge to age overnight.
- Bring to room temperature before serving.
- Store in the fridge for up to three days.
Can these be made with all-purpose flour?
Unfortunately, no. Macarons require almond flour, which is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.
What is the best way to store Irish Cream macaron cookies?
Because these macarons have a cream cheese filling, you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.
boozy macarons
To make Irish Cream Macarons you will need…
- egg whites
- granulated sugar
- confectioner’s sugar
- almond flour
What is the best way to measure the ingredients on a scale?
Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.
But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.
The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.
What food scale do you recommend?
I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull out display so I can still see the screen even when I have a large plate or bowl on there.
Baileys Irish Cream
To make Irish Cream Filling you will need…
- cream cheese softened
- Irish cream
- confectioner’s sugar
- Pinch of Cinnamon
Can I use a sugar substitute?
Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.
Can this recipe be doubled?
Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.
Baileys Irish Cream Recipes
Products I love when making this Irish Cream macaron recipe…
This Irish Cream macaron recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made macarons before, & you might be a bit nervous – but once you have done it the first time – you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this macaron recipe.
- scale
- mixer
- silicone mat
- piping bag
- piping tip
- baking sheet
- granulated sugar
- confectioner’s sugar
- almond flour
- cinnamon
- white chocolate candy melts
Baileys Irish
If you love this St. Patrick’s Day Macaron recipe, you’re going to love these other holiday-inspired recipes too. Please click each link below to find the easy, printable recipe!
Baileys Cream
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Baileys frosting
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Irish Cream Macarons
Ingredients
Shell
- 90 grams egg whites
- 90 grams granulated sugar
- 95 grams confectioner’s sugar
- 95 grams almond flour
Filling
- 20 grams cream cheese softened
- 20 grams Irish cream
- 40 grams confectioner’s sugar
- Pinch of Cinnamon to taste
Instructions
Shell
- Line two standard baking sheets with Silpat mats or parchment paper. If you use parchment, make sure it lies flat so you don’t end up with lopsided macarons.
- Make sure to measure out all of your ingredients before you get started.
- Fill a small saucepan halfway full with water and set it over medium heat.
- Place a heatproof bowl over the pan, making sure that it doesn’t touch the water.
- Add the egg whites and granulated sugar to the bowl and whisk constantly until the sugar has fully dissolved– about 2-3 minutes. You can test to make sure the sugar is dissolved by pinching the mixture between your fingers. If it’s smooth, it’s ready. If it feels grainy or sandy, keep whisking for another minute.
- Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
- Beat on medium-high speed until the egg whites reach a stiff peak.
- Sift the confectioner’s sugar and almond flour into the stiff egg whites.
- Fold the mixture together gently, making sure to scrape the sides of the bowl as you fold. Be careful not to deflate the egg whites yet.
- Once all of the dry ingredients have been incorporated, smush the batter against the sides of the bowl in a circular motion and then scrape down the sides of the bowl and fold it all back together. Repeat the deflating process until the batter flows smoothly off the spatula– depending on how much you deflate each time, between 4-6 smush-and-folds.
- Test the batter’s consistency by slowly drawing a figure 8 with the batter. If the 8 flows off the spatula in a constant stream, it’s ready to pipe. If it breaks or falls off in clumps, smush, and fold a few more times before trying the Figure 8 test again.
- When the meringue flows smoothly, transfer the mixture to a piping bag fitted with a round tip (I like a Wilton #10).
- Pipe 1” circles about 2” apart (using a macaron mat can help with this – see link in post).
- Immediately once you’ve finished piping one tray, hold it 6-8” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times, or until any large air bubbles have popped. The macarons will flatten slightly– that’s okay!
- Set the trays aside to rest for 25-30 minutes or until they develop a skin. When they’re ready to bake, you should be able to touch them gently without the meringue sticking to your hands.
- While the trays rest, preheat the oven to 325F.
- Bake the trays one at a time for 14 minutes, flipping them around halfway through baking.
- Allow the macarons to cool before removing them from the tray (this helps prevent sticking).
Filling
- Whisk together the cream cheese and Irish cream until smooth.
- Add the confectioner’s sugar and cinnamon and whisk until combined– about 1-2 minutes.
- Transfer the mixture to a piping bag and set aside until ready to use.
Assemble and Age
- Place the macarons in similar sized pairs.
- Pipe a small dollop of filling on one macaron and place another on top. Press gently, just until the filling reaches the edges.
- Place the macarons in an airtight container in the fridge to age overnight.
- Bring to room temperature before serving.
- Store in the fridge for up to three days.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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