Next up on the St. Patrick’s Day baking list: green macarons! I’ve been wanting to make these for a while, but I ran out of parchment paper and didn’t feel like going to the grocery store. Gabe and I took the opportunity to enjoy the sunshine and walked down the street to Party Favors in Brookline.
They didn’t have any parchment for sale, but one of the sales clerks ventured into the bakery in the basement and grabbed a dozen sheets of parchment paper from their supply shelves. And then gave them to me for free. It was a lovely little small-town moment in Boston.
So, parchment paper in hand (along with an Elmo-shaped sugar cookie for my 24-year-old boyfriend), we returned home and I whipped up a batch of bright and springy macarons. I love the festive green color. And the slightly boozy frosting isn’t bad either…
Bailey’s Irish Cream Macarons
- 110 grams almond meal
- 200 grams powdered sugar
- 100 grams egg whites (about 3)
- 50 grams granulated sugar
- green food coloring
- 1/2 cup butter (1 stick), room temperature
- 1 tsp. vanilla extract
- 2 Tbs. Bailey’s Irish Cream
- 1 1/2 cups powdered sugar
Using a whisk or pastry blender, combine almond meal and powdered sugar in medium bowl. Using a stand mixer or hand blender, whip the egg whites on medium-high speed until they are foamy. Gradually add the granulated sugar and whip until a smooth, shiny meringue with stiff peaks forms. Stir in food coloring.
Add the almond mixture to the bowl with the meringue and quickly but gently fold together using a wide rubber spatula until no streaks remain. The batter should be thick and should form “ribbons” when drizzled from the spatula.
Pipe the batter into round shapes (1- 1 1/2 inches in diameter) on baking sheets lined with silicone mats or parchment paper. Let sit at room temperature for one hour.
Bake at 300° F for 10-16 minutes. Transfer baking sheets to a wire rack and don’t disturb the shells until they’re completely cool.
Meanwhile, make frosting: Beat butter with a mixer until light and fluffy. Add vanilla extract, Bailey’s Irish Cream, and powdered sugar. Beat until frosting is fluffy.
Assemble macarons by sandwiching two shells around a smidgen of frosting.