Baileys Irish Cream Macarons

• Refrigerated

  • 2 Egg whites, large

• Baking & Spices

  • 71 g Almond meal
  • 1 Baileys irish cream buttercream filling
  • 117 g Confectioners' sugar
  • 2 cups Confectioners' sugar
  • 53 g Granulated sugar

• Snacks

  • 1 Macarons

• Dairy

  • 3 tbsp Baileys irish cream
  • 1/2 cup Butter, soft

Found on artandthekitchen.com

Description

Ingredients

• Macarons
• 71 grams almond meal (2/3 cup)
• 117 grams confectioners sugar (1 cup)
• 53 grams granulated sugar (1/4 cup)
• 2 large egg whites at room temperature
• Baileys Irish Cream Buttercream Filling
• ½ cup soft butter
• 2 cups confectioners sugar
• 3-4 tbsp Baileys Irish Cream

Directions

• Preheat oven to 350.
• Sift together almond meal and confectioners sugar (remove any large pieces of almond meal)
• Using mixer whisk together egg whites and granulated sugar on low speed for 1 minute to combine.
• Increase speed to high and beat until egg whites form stiff, glossy peaks.
• Add dry ingredients all at once. Gently fold together with a spatula until combined, about 40 strokes and batter flows like lava.
• Fill batter into piping bag fitted with round tip.
• On parchment lined baking sheet pipe batter into ¾ inch rounds about 1 inch apart.
• Tap baking sheet firmly on top of counter 3-4 times to release air bubbles.
• Let macarons sit out for 20-30 minutes until tops harden slightly.
• Bake 350 for about 12 minutes.
• Cool completely, then pipe buttercream frosting between cookies.
• Baileys Irish Cream buttercream frosting Instructions
• Beat together butter and confectioners sugar until fluffy.
• Add Baileys Irish Cream 1 tbsp at a time until spreadable consistency. I like to mine more firm so it doesnt spread when piped onto cookie.
• Store in airtight container and refrigerate.