Macarons filled with Baileys Cream
Delicious vanilla macarons with a creamy Baileys filling
Ingredients
Macarons
- 1 cup confectioners sugar
- 1 ¼ cup almond flour
- 3 egg whites L
- ½ cup sugar - 2 teaspoons
- edible silver powder
Bailey's filling
- 2 sticks butter room temperature
- 4 cups confectioners sugar
- ½ cup Bailey's
Ingredients you need per step are listed below the step in Italic
Instructions
Macarons
- Cover two baking trays with baking paper.
- Prepare your macaron mat.
- Sift the confectioner's sugar and the almond flour.1 cup confectioners sugar, 1 ¼ cup almond flour
- Put the egg whites and sugar in a heat-resistant bowl.3 egg whites, ½ cup sugar
- Bring a pan of water to the boil and hang the bowl with the egg whites above the water.
- Mix the egg whites with the sugar with the whisk until the latter is completely dissolved, and the mixture is frothy.
- Remove the bowl from above the pan and take the mixer (or pour everything into the bowl of your food processor).
- Mix at high speed until peaks occur (stop immediately because you do not want to overbeat).
- Spoon the powdered sugar/almond flour onto the egg whites and mix them gently with a spatula. Check whether your batter is ready by making eight figures above the batter with your spatula. If these remain intact, then the batter is ready for use. Then, check with a teaspoon of baking paper to see whether the batter flows slightly. If that is the case, then it is the moment that you put the batter in the piping bag.
- Place your macaron mat on the baking paper and spray the batter into the mold. When you have filled all the molds, beat the baking sheet a few times on your surface to release all the air. If you don't have a macaron mat, pipe circles on your baking paper.
- Let the macaron dry in the air for 30 to 40 minutes; the top should be dried.
- Meanwhile, preheat the oven to
320 °F. - Bake the macarons in the oven for 4 minutes, then turn the baking tray around and bake again for 4 minutes. Do this two more times (so 16 minutes in total) and see if the macarons are ready (if they are ready, they'll be darker and have an edge on the bottom). Otherwise, bake for another 4 minutes.
- Repeat for all macaron baking trays.
- Allow the macarons to cool further.
Bailey's filling
- Mix the butter and confectioner's sugar with a mixer until it is light.2 sticks butter, 4 cups confectioners sugar
- Then mix in the Baileys, spoon by spoon, while you keep mixing.½ cup Bailey's
- Put the baileys filling in a piping bag.
Compiling macaroon
- Grab a macaron shell and pipe the Baileys buttercream filling onto it with the piping bag.
- Place a shell on the top.
- If you like it, sprinkle the top with silver powderedible silver powder
NOTES
1. Tips
- Preferably, use a scale for an accurate weight of the ingredients.
- Hollow macarons: This happens when the batter is mixed too long. All ingredients should be just mixed.
- Cracks in the macarons: Allow the macarons to dry before baking. This gives a thin crust that makes it less likely to crack.
- Macarons can be kept in the refrigerator for five days.
- You can also freeze macarons. Store them in a freezer bag and freeze for up to 2 months.
Nutrition
Calories: 225kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 19mg | Sodium: 65mg | Fiber: 1g | Sugar: 29g | Vitamin A: 226IU | Iron: 0.2mg
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