Macarons filled with Baileys cream
Delicious vanilla macarons with a creamy Baileys filling
This recipe is:
[recipe_key]Equipment
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- Baking tray
- Baking paper
- Macaron mat (optional)
- Mixer
- Piping bag with point (size 5)
Ingredients
macarons
- 3 egg whites 100 grams
- 100 grams sugar
- 96 grams almond flour
- 90 grams powdered sugar
- silver powder edible optional
Bailey's filling
- 200 grams butter room temperature
- 100 ml Bailey's or other irish cream
- 500 grams powdered sugar
Notes
Macarons can be kept for 4 to 7 days in the refrigerator.
Instructions
macarons
- Cover two baking trays with baking paper.
- Prepare your macaron mat (optional)
- Sift the powdered sugar and the almond flour
- Put the egg whites and sugar in a heat-resistant bowl.
- Bring a pan of water to the boil and hang the bowl with the egg whites above the water.
- With the whisk, mix the egg whites with the sugar 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 beat).
- 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 8 figures above the batter with your spatula. If these remain intact then the batter is ready for use. Then you check with a teaspoon on a piece of baking paper whether the batter flows slightly. That 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, so that all the air can be released. If you do not have a macaron mat, you can spray circles on the baking paper yourself.
- Let the macaron dry in the air for about 30 to 40 minutes, the top should be dry.
- Meanwhile, preheat the oven to 160 degrees Celsius.
- Bake the macarons in the oven for 4 minutes and turn the baking tray 180 degrees. Bake again for 4 minutes. Do this 2 more times (so 16 minutes until you see if the macarons are ready (they are darker and have a border at the bottom), otherwise you bake another 4 minutes.
- Repeat for all macarons baking trays.
- Allow the macarons to cool further.
Bailey's filling
- Mix the butter and powdered sugar with a mixer until it is light.
- Then mix in the baileys, spoon by spoon, while you keep mixing.
- Put the baileys filling in a piping bag
Compiling macaroon
- Grab a macaron shell and with the piping bag you pipe the Baileys buttercream filling on the shell.
- Place a shell on the top.
- If you like it, sprinkle the top with silver powder
Heb je dit recept geprobeerd?Laat het zien @byAndreaJanssen of tag #byAndreajanssen!