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–+ servings
Macarons chocolade en baileys

Macarons filled with Baileys cream

Andréa
Delicious vanilla macarons with a creamy Baileys filling
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Prep Time 30 mins
Cook Time 16 mins
Rest time 40 mins
Total Time 1 hr 26 mins
Cuisine French
Servings 25 macarons
Calories 201 kcal

Equipment

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
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