Irish Cream Macarons

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Light and airy Irish Cream Macarons are delicate cookies with a chewy texture. The Irish Cream filling takes them over the top! These picturesque treats will impress everyone you serve them to!

Course Dessert

Cuisine French

Keyword Irish cream macaron, macaron, macaron recipe

Prep Time 20

Cook Time 12

Servings macarons

Calories 66kcal

Author Trish - Mom On Timeout

Ingredients

For the Shell

90 grams egg whites
90 grams granulated sugar
95 grams powdered sugar
95 grams almond flour finely ground

For the Filling

20 grams cream cheese softened (whipped cream cheese or block cream cheese)
20 grams Irish cream
40 grams powdered sugar
1/8 teaspoon ground cinnamon

Instructions

Prepare the Shells

Line two half sheet baking sheets with silicone baking mats or parchment paper. (If you wish to use parchment, make sure the parchment lays perfectly flat so you don’t end up with lopsided macarons. You can tape the parchment temporarily to help keep it secure while piping and then remove the tape before baking.)
Fill a small saucepan halfway with water and set it over medium heat. Then, place a heatproof bowl over the pan, making sure it doesn’t touch the water.
Add the egg whites and granulated sugar to the bowl and whisk constantly until the sugar has completely dissolved. This will take about 2 to 3 minutes. (Test to make sure the sugar is dissolved by rubbing the mixture between your fingers. If it’s smooth, it’s ready to go. If the mixture feels grainy or sandy, keep whisking for another minute or so and then try again.)
Transfer the egg white mixture to a clean, dry bowl of a stand mixer fitted with the whisk attachment. Beat on medium high until the mixture forms stiff peaks.
Sift the powdered sugar and almond flour into the egg whites.
Gently fold the mixture together, making sure to scrape down the sides of the bowl as you fold. Take your time and be careful that you are not deflating the egg whites just yet.
One the dry ingredient have been fully incorporated into the egg whites, smush the batter against the sides of the bowl in a circular motion, then scrape down the sides of the bowl and fold it all back together. Repeat this deflating process until the batter flows smoothly off the spatula. (On average this takes about 5 smush and folds but will be dependent on how much you deflate the egg whites each time.)
You can test the batter’s consistency by slowly drawing a figure 8 with the batter. If the you can make an “8” with the batter flowing off the spatula in a constant stream, it’s ready! If it breaks or falls in clumps, smush and fold a few more times until the desired consistency is achieved.
When the meringue flows smoothly, transfer the mixture to a piping bag fitted with an open round tip. A #12 piping tip or #10 tip works perfectly.
Pipe 1” circles about 2” apart holding the piping bag perpendicular to the surface. Using a silicon macaron mat will help with this step. Once you’ve finished piping one tray, tap the tray several times on the counter to release any air bubbles. The shells will flatten slightly.
Let the shells rest for about 30 minutes or until the tops feel dry to the touch (this is called developing a skin). This can take up to an hour.
While the shells rest, preheat your oven to 325°F.
Bake the shells one baking sheet at a time for 12 to 15 minutes, rotating the baking sheet halfway through if necessary. The shells are done when they don’t move or jiggle about when the baking sheets are moved. Allow the macarons to cool before removing them from the tray.

Prepare the Irish Cream Filling

Whisk together the softened cream cheese and Irish cream until smooth. Whisk in the powdered sugar and cinnamon until combined. Transfer the mixture to a piping bag and set aside.

Assemble and Age

Pair up shells of similar size. Pipe the Irish cream filling onto the center of one shell and place the another shell on top, pressing gently until the filling reaches the edge.
Place the macarons in an airtight container in the refrigerator to age overnight. Bring to room temperature before serving. Store in the fridge for up to four days.

Notes

Hold piping bag perpendicular to the baking sheet while piping. Holding it at an angle can result in lopsided macarons.
Aging the macarons overnight is optional but helps to soften the shell and create that perfect crisp and chewy macaron texture that macarons are known for.

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