When I set out to make Bailey’s Macaron Cookies, I had no clue just how wonderful they’d be. But dude, they’re so good, I am seriously hoarding them.
I’m going to have to stop everyone right here and tell you that I’m a little obsessed with French Macaron Cookies.
Not that this is really a surprise or anything, I’m sure, but it turns out that they’re really easy to make and you get these amazing little bundles of awesome like these Bailey’s Macaron Cookies.
And, frankly, they’re so simple, I really wish I’d learned how to make them a million years ago.
Let’s get this party started, shall we?
No! Don’t wander off–scoffing at me about how these are hard to make.
Seriously, these easy french macaron cookies are freaking easy. I’m not kidding.
Just check out this video for the Bailey’s Macaron Cookies I made to see just how easy it is to put these cookies in the oven and in your mouth.
[adthrive-in-post-video-player video-id=”DsXggr6w” upload-date=”2019-05-13T15:00:00.000Z” name=”Bailey’s Macaron Cookies” description=”Simple french macaron cookie made with almond flour, eggs, and Bailey’s Irish Cream.”]
And you don’t have to have any special tools to make these Bailey’s Macaron Cookies, not really. But one thing that’s a total must is the food scale–no just for Bailey’s macarons, but for ANY french macaron cookie-making adventure.
Yeah, I didn’t have one, either, until I started making macarons–then I found out that I really had to have one in order to get the cookies to work right.
So I snagged this really simple, flat digital scale–it’s easy to use and I like it, so there’s that.
So, no real tools, just a couple of thing and it really is simple to whip up a big batch of Bailey’s Infused Macarons.
Oh, and don’t forget to look over these 12 Tips for Perfect Macarons–because, you know, preparedness is key before you rush off to make any French Macarons, not just these Bailey’s Macaron Cookies.
Ok. Now that we’ve got all that out of the way, are you ready to make your batch of Bailey’s Macaron Cookies?
If not, that’s ok.
Just be sure to pin this to your favorite easy desserts board on Pinterest, that way you can find it again really fast when you have your food scale in hand.
Then, come back and drop a 5-star rating on the recipe when you’ve made it and loved it…yeah? Yeah.
Bailey’s Macaron Cookies
When I set out to make Bailey's Macaron Cookies, I had no clue just how wonderful they'd be. But dude, they're so good, I am seriously hoarding them.
- 4 oz. confectioners sugar minus 2 tbsp
- 2 oz. almond flour , I recommend Bob’s Red Mill
- 2 tbsp unsweetened cocoa powder , Hershey’s is the best!
- 1 oz granulated sugar
- 2 oz. egg whites roughly two eggs at room temperature
- 1 tsp vanilla optional, or you can use your favorite extract
- 1/4 tsp salt
- Semi-sweet chocolate chips, optional
- 1 stick butter at room temperature
- 1 1/2 cups confectioners sugar
- 2 tsp Biailey’s Irish cream
- First, weigh out all of your ingredients.
- Next, sift together your almond flour, powdered sugar, and cocoa powder in a large bowl and set aside.
- Add your egg whites to the bowl of your mixer and start mixing on a medium speed until they get frothy. Add in the salt.
- Gradually add in your sugar to the egg whites and mix on a medium speed until you get a soft peak consistency.
- After the egg whites are the right consistency, add about 1/3 of the dry mixture to the egg whites and fold in until there are no dry spots left.
- Add in the remaining dry mixture to the meringue and fold in until there are no dry spots. Begin to check for the “ribbon” stage, where the batter falls off in ribbons and you can make a figure 8 without it breaking off. Once you get to this consistency stop folding.
- Prepare your piping bag with a small round tip. Place your bag in a large cup to make it easier to add your batter. Slowly add in your batter.
- Place a silicon mat on a baking sheet.
- Hold your piping bag completely vertical when piping and lift straight up. Making about 1 1/2 to 2 inch circles.
- After you have piped all the batter, bang the baking sheet on the counter 10-20 times (seriously) to remove all air bubbles. Use a toothpick or something sharp to pop them.
- Now it is time to let them dry. Leave them sitting on the counter for 30-60 minutes until you can touch them and you can feel a “shell” form over them. No batter should come off on your finger.
- preheat your oven to 300 degrees F. and bake your macarons for 10-15 minutes or until lightly browned. When you touch the top of the macaron it should not wiggle around on the “feet”.
- Allow them to cool COMPLETELY before taking them off the baking sheet.
- Place the butter in the bowl of your stand mixer with a paddle attachment and cream until light and fluffy. Add in the confectioners sugar and mix until combined.
- Add in Bailey’s cream and mix until combined.
- Place in a pipping bag with a star tip and set aside
- Melt the caramel chips in a microwave safe bowl with about 1 tsp of vegetable shortening or coconut oil
- Using a fork, dip in the melted peanut butter chips and sling the peanut butter on top of the macaron shells. You can get creative with this part.
- Pipe a circle of buttercream on half of the macaron shells.
- Sandwich them with the remaining macaron shells.
- Keep in an airtight container in the refrigerator for 24-48 hours to allow them to “mature”. Be sure to allow to come to room temperature before serving.