Kick up your macarons a notch with these chocolate Baileys macarons. A chocolate macaron shell with a Bailey’s chocolate ganache filling in the middle. These macarons are perfect little boozy French cookie.
I wish I had some funny anecdote about macarons for you. Or some witty story of the first time I attempted macarons.
The thing is I don’t.
But here’s the thing when the words Chocolate + Bailey’s + Macarons come together. I think it speaks for itself. I mean do we need a story? No. It’s a Bailey’s ganache sandwiched between a delicate chocolate almond cookie.
‘Nuff said. Drop the mic. Walk away.
Ok don’t walk away yet. We still need to make these macarons.
How To Make These Chocolate Bailey’s Macarons
Start by measuring your dry ingredients. And I can’t stress this enough, you need to use a kitchen scale in order for macaron success to occur. Dry measuring cups just won’t cut it. Trust me on this.
Once you have properly measured, combine your almond flour, cocoa powder, and confectioners sugar into a food processor and pulse a few times to combine them. And you then need to sift your dry ingredients together. Again I wish I could say you could skip this step. But you can’t. Sorry. Sifting ensure you will get smooth skinned macarons. And I mean we all want smooth skin don’t we? In life. In macarons. So sift, baby sift.
Then in your stand mixer you want to combine powdered egg white, granulated sugar and add your egg whites and cream of tartar. I have read arguments on whether or not you need to age your egg whites. Some say yes. Some say it’s not necessary. I have always aged my egg whites for at least a few hours up to a few days at room temperature. So my recommendation is to age them.
You need to whisk your egg white mixture on medium speed untl the meringue is glossy and forms stiff peak- about 11 minutes. Basically it’s going to look like a giant cloud of marshmallow fluff.
Try not stick your face in it. It’s going to take some serious restraint. Trust me.
Not sure if you have whisked the egg whites enough? Turn the bowl upside down. If the meringue doesn’t slip, then you’re good to go.
Now it’s time to add the sifted dry ingredients. You want to fold the sifted dry ingredients into the meringue. You actually want the meringue batter to run off your spatula when you hold it up into a ribbon. You want to actually deflate some of the air in the meringue, otherwise you will end up with hollow shells.
If you pick up your spatula, and the batter does not flow off of it. The batter is still too thick, so continue to keep folding.
Another way to test is to see if the batter is at the right consistency, is the figure 8 test. You want to see if you can draw a figure 8 in the batter. If so, you’re good to go. Now you’re ready to pipe!
For more help on baking macarons, then be sure to get my FREE Quick Guide on Baking Perfect Macarons.
How To Pipe Your Macaron Shells
To pipe the macaron shells, I used a 1/2-inch round tip like this one. I pipe my shells onto a macaron mat. This macaron mat has the circle templates, so it makes for easier and more even piping. If you’re new to macaron making, the mat makes things so much faster. If you don’t have a macaron mat, you use a macaron template. I found this template at Barbara Bakes.
While you are piping, you want to cover the meringue that is still in the bowl with plastic wrap so it doesn’t dry out.
After you pipe your shells, you want to firmly slam the baking down on your countertop to remove excess air. If there are any air bubbles, just take a toothpick and pop them.
Once your shells are piped you need to let them dry out. Let the shells rest at room temperature for 30 minutes to an hour, until they form a skin. You can tell they are ready, when you touch one and it’s dry.
By letting the shells rest, this will help in developing the feet when they bake. You’ll bake your shells in a 300°F oven for about 12-15 minutes, until the feet of the shell feel firm and the shells just come off the mat. Then let them dry on a cooling rack for about an hour before filling them.
I filled these macaron with a dark chocolate Bailey’s ganache. Normally, I make a ganache with a 1:1 ratio of bittersweet chocolate and heavy cream. I decided to replace half of the heavy cream with Bailey’s Irish cream.
If you want more help in baking macarons, then be sure to download my Quick Guide To Baking Perfect Macarons!
To Make These Chocolate Baileys Macarons You Will Need:
- Kitchen scale
- Stand mixer
- macaron mat (you could also use a regular silicone baking mat or parchment paper with a template underneath)
- 1/2-inch round tip
- plastic piping bags
Chocolate Baileys Macarons
For the macaron shells
- 1 packed cup 145 grams almond flour
- 2/3 packed cup 145 grams confectioners' sugar
- 1/4 cup 25 grams Dutch-process cocoa powder
- pinch fine sea salt
- 1 tablespoon ) 5 grams powdered egg white
- 3/4 cup 150 grams granulated sugar
- 1/2 cup 115 grams aged egg whites, about 4 eggs
- 1/2 teaspoon 3 grams cream of tartar
For the filling
- 4 ounces bittersweet or semi-sweet chocolate chopped
- 2 ounces heavy cream
- 2 ounces Bailey's Irish Cream
- Place the almond flour, confectioners sugar, and cocoa powder in the bowl of a food processor and pulse 4 times for 3 seconds each to combine them. Scrape the sides of the bowl in between pulses with a spatula. Sift with fine-mesh strainer onto a sheet of waxed paper.
- With a hand whisk, whisk together the powdered egg whites and granulated sugar in the bowl of an electric mixer. Whisk the egg whites and cream of tartar until the mixture is homogenous. Set the bowl and whisk attachment on the mixer on medium speed until the meringue is glossy and forms stiff peaks, about 11 minutes. Once the meringue reaches stiff peaks and resembles marshmallow fluff, stop the mixer. Turn the bowl upside down to check that you have reached the right stage, the meringue should not slip in the bowl.
- With a spatula, quickly fold the sifted dry ingredients into the meringue. The meringue batter should flow off the spatula when you pick it up out of the bowl like lava in ribbons. If it doesn't flow off the spatula, keep folding.
- Spoon the batter in a pastry bag fitted with a 1/2-inch round tip. Fill the bag halfway, leaving the rest of the meringue in the bowl. Cover the bowl with plastic wrap so it doesn't dry out. Pipe the meringue on to a baking sheet with parchment paper, silicone mat, or macaron mat 1 1/2 inches apart from one another. Once they are piped, firmly slam the baking sheet down to remove excess air. Let the shells dry at room temperature for 30 minutes to an hour until the tops are dry. Then bake in a 300oF oven for about 12-15 minutes until the feet are firm and the shells are easily removed from the baking sheets. Remove the mat and place onto a cooling rack. Allow the shells to cool on a cooling rack for about an hour before filling them.
- To make the ganache. Chop the chocolate and place in a medium bowl. Heat the cream and Bailey's irish cream in the microwave for 30 seconds to 1 minute or until very warm to the touch. You can also do this in a saucepan on the stove over medium heat until the cream is simmering. Then pour over the chopped chocolate. Let sit for 5 minutes then stir until smooth. Allow the ganache to firm up a bit before piping between the shells.
- When ready to fill the macarons, turn them over so that the flat side faces you. Pipe the filling on half the shells, about 1/2-inch high leaving a bit of room on the edges. Place another matching size flat-side down onto the filling to make a sandwich. Store them in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 weeks.
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