Matcha Macarons with Baileys Original Irish Cream Buttercream Filling

Matcha Macarons
Photography, Recipe Development, and Food Styling by Amisha Gurbani/feedfeed

No party is complete without good liqueur and desserts. The two are combined here in Amisha Gurbani’s (of The Jam Lab blog) macarons sandwiched with a Baileys Original Irish Cream Buttercream Filling. The addition of earthy matcha powder gives a festive green color to the macaron shells without overpowering the taste.

Matcha Macarons with Baileys Original Irish Cream Buttercream Filling
Makes 30
  • 2 tablespoons (12 grams) matcha powder
  • 1⅔ cups (200 grams) plus ¼ cup (30 grams) confectioners’ sugar, divided
  • 1 cup plus 2 tablespoons (108 grams) almond flour
  • 4 large egg whites (120 grams), room temperature
  • ⅛ teaspoon cream of tartar
  • ½ cup plus 1 tablespoon (112 grams) granulated sugar
  • 1 teaspoon (4 grams) vanilla extract
  • Baileys Original Irish Cream Buttercream Filling (recipe below)
  1. Preheat oven to 325°F (170°C). Line baking sheets with parchment paper. Using a pencil, draw 1⅓ inch circles onto parchment; turn parchment over.
  2. Place matcha in the work bowl of a food processor. Add ¼ cup (30 grams) confectioners’ sugar and almond flour; pulse until a fine powder is formed. Transfer to a medium bowl, and stir in remaining 1⅔ cups (200 grams) confectioners’ sugar. Sift mixture three times into a large bowl. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium speed until foamy. Gradually add granulated sugar, beating until combined. Scrape sides of bowl, and add vanilla. Increase mixer speed to high. Beat until stiff, firm, glossy peaks form, 5 to 10 minutes.
  4. Sift almond flour mixture, one-third at a time, over egg white mixture; fold using a large spatula until mixture is smooth and shiny. Once all almond flour mixture is incorporated, check for correct consistency. (The batter should be firm, have a glossy shine, and drip smoothly from the spatula. Make sure that the entire almond mixture is incorporated. This step is very important.)
  5. Transfer batter to a pastry bag fitted with a ½-inch plain round tip (#12), and pipe batter onto drawn circles on prepared pans. Gently tap pans on counter 5 to 7 times to release air bubbles. If they have a tip, gently pat it down with your finger. Let stand at room temperature for at least 30 minutes. (This is crucial for shell to form a nice crust.) Check for a slight crust to form on the macaron. Macarons should not stick to your finger when lightly touched.
  6. Bake, one sheet at a time, until crisp and firm, 13 to 14 minutes, rotating pan halfway through baking. Let cool on pans for 2 to 3 minutes. Remove from pans, and let cool completely on wire racks. Pipe Baileys Original Irish Cream Buttercream Filling onto flat side of half of macarons. Place remaining macarons, flat side down, on top of filling. Refrigerate in an airtight container for up to 4 days.
When using the pastry bag to pipe the macarons, hold it absolutely vertical, center to the circles on the template and slightly above, making sure not to touch the paper when piping. You can keep the baked shells covered and fill them the next day. The shells will keep for 2 days in an airtight container.

Baileys Original Irish Cream Buttercream Filling
Makes ½ cup
  • ½ cup (113 grams) unsalted butter, softened
  • ¼ teaspoon kosher salt
  • 1½ cups (180 grams) confectioners’ sugar
  • 2 tablespoons (30 grams) Baileys Irish Cream
  • ½ teaspoon (2 grams) vanilla extract
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat butter and salt at medium speed until light and creamy, about 2 minutes. With mixer on low speed, add confectioners’ sugar, Baileys Irish Cream, and vanilla, beating until well combined and smooth, about 2 minutes.


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