Irish Cream Macarons Recipe – Light, Boozy, and Beautifully Easy

Irish Cream Macarons might sound like something you’d only find in a fancy bakery or a cooking show that makes you feel wildly underqualified in your own kitchen. But trust me—these bite-sized beauties are completely doable at home, and they’re just the right mix of fancy and fun. With crisp shells, chewy centers, and a creamy Irish cream filling that whispers (or let’s be real, shouts) “treat yourself,” these cookies are perfect for holidays, girl’s night, or when you just need a small moment of joy between loads of laundry.

Whether you’re a baking rookie or the go-to dessert maker in your friend group, this Irish Cream Macarons recipe will walk you through every step of the process. Stick around and I’ll show you, step by step, how to create these crowd-pleasers with confidence. So grab your piping bags, and let’s bake something you’ll be proud to share (or hoard, we don’t judge).

Table of Contents

What is Irish Cream Macarons?

Irish Cream Macarons are a delightful twist on the classic French macaron, blending the elegance of almond meringue cookies with a rich, slightly boozy Irish cream filling. At their core, these macarons are little sandwiches of magic. The shells are light and crisp on the outside but give way to a soft and chewy center that practically melts in your mouth.

The real kicker is the filling—a luscious blend of Irish cream and cream cheese with a dusting of cinnamon that gives a cozy, grown-up dessert vibe. They’re perfect for those moments when you want something fancy without being over-the-top. Whether you’ve had a rough week or just want to impress your friends during book club, Irish Cream Macarons have your back. Think of them as the cookie equivalent of putting on your best lipstick and fuzzy robe at the same time—classy and comforting.

Reasons to Try Irish Cream Macarons

Let’s be honest: macarons have a reputation. They look like they take a pastry degree, twelve hours, and a perfect Instagram filter to pull off. But here’s why Irish Cream Macarons are totally worth trying. First, that creamy, dreamy filling—if you’re a fan of Irish cream in your coffee (or let’s be honest, straight from the bottle on special occasions), you’re going to love how it brings a warm, subtly sweet twist to the traditional macaron.

Second, they’re surprisingly achievable with a step by step guide (which you’ll find below). You don’t need a Parisian kitchen, just a little patience and a sense of humor. Third, they freeze well and make adorable gifts—wrap them up for holidays or birthdays and people will think you bought them from a bakery. Plus, you get major bragging rights. You made French macarons. From scratch. With Irish cream. Look at you go.

Ingredients Needed to Make Irish Cream Macarons

For the Shell:

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

For the Filling:

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

Instructions to Make Irish Cream Macarons – Step by Step

Step 1: Get your baking sheets and spirit ready

First things first, line two baking sheets with silicone mats or parchment paper. If you go the parchment route, tape those corners down temporarily so the paper stays put while you pipe. You don’t want your perfect little circles sliding around like they’re on an ice rink.

Step 2: Heat up your egg whites and sugar

Time to make your meringue base. Fill a small saucepan halfway with water and bring it to a gentle simmer. Set a heatproof bowl on top (double boiler-style), making sure the bowl doesn’t touch the water. Add the egg whites and granulated sugar to the bowl and whisk constantly for about 2 to 3 minutes. You’re melting the sugar here—not cooking the eggs—so don’t step away! You’ll know it’s ready when you rub a little between your fingers and it feels smooth. If it still feels grainy, keep whisking for another minute or two.

Step 3: Whip those egg whites into shape

Pour your warm egg white-sugar mix into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until you get stiff, glossy peaks—kind of like shaving cream. This can take a few minutes, so crank up your favorite playlist and let it go.

Step 4: Sift and fold like a pro

Now, sift your powdered sugar and almond flour right into the whipped egg whites. This step is key to getting that smooth macaron shell. Don’t skip the sifting unless you want lumpy cookies (and nobody wants that). Gently fold the dry ingredients into the meringue using a spatula. Scrape down the sides and take your time—this is where macaron-making turns into a gentle art.

Step 5: Master the macaronage (yes, that’s a word)

Once the ingredients are combined, it’s time to deflate the batter just enough to get that flowing consistency. Using a circular motion, press the batter against the sides of the bowl (called smushing) and then fold it back together. Do this 4–6 times until the batter flows in a smooth ribbon. You should be able to draw a figure 8 with the batter without it breaking. This is one of those “practice makes perfect” moments, so don’t stress if it takes a few tries.

Step 6: Pipe it up

Transfer your batter to a piping bag fitted with a round tip—#10 or #12 works great. Hold your piping bag straight up and down (not at an angle), and pipe 1-inch circles about 2 inches apart. A macaron silicone mat can be super helpful here for consistent sizing. Once piped, tap the baking sheets firmly on your counter several times to pop any air bubbles.

Step 7: Let them rest (and don’t skip this)

Now the hardest part—waiting. Let your piped shells rest at room temperature for about 30 minutes, or until the tops are dry to the touch. This helps create that signature macaron “foot” (aka the ruffly edge). In humid environments, this can take longer, so be patient.

Step 8: Bake your beauties

While the shells rest, preheat your oven to 325°F. Bake one tray at a time for 12 to 15 minutes. Halfway through, you can rotate the tray if your oven has hot spots. You’ll know they’re done when the shells don’t wiggle when nudged. Let them cool completely on the tray before even thinking about removing them.

Step 9: Whip up the Irish cream filling

While the macarons cool, let’s make the luscious filling. Whisk the softened cream cheese and Irish cream until smooth and silky. Then stir in the powdered sugar and a pinch of cinnamon. Once everything’s combined, transfer it to a piping bag. That’s it! Easy, right?

Step 10: Match and fill like a dessert architect

Pair up your macaron shells by size—it’s like match-making but with cookies. Pipe a small dollop of filling onto one shell, then gently press a second shell on top until the filling spreads just to the edge.

Step 11: Age for flavor magic

Here’s a secret most macaron recipes won’t tell you: aging is where the magic happens. Pop your filled macarons into an airtight container and let them chill in the fridge overnight. This softens the shell slightly and lets all the flavors meld. The next day, bring them to room temperature before serving. Boom. Perfection.

Want to try more show-stopping desserts? You’ll love our Grasshopper Cake or this indulgent Guinness Chocolate Cake with Irish Buttercream—both perfect companions to these boozy macarons.

What to Serve with Irish Cream Macarons

These macarons pair beautifully with after-dinner coffee, a cozy cup of Irish coffee, or even a shot of straight-up Irish cream if you’re feeling bold. Hosting a little dessert spread? Serve them alongside other festive treats like Triple Layer Fudgy Mint Oreo Brownies or Chocolate-Covered Strawberry Cupcakes to really wow your guests. They’re also a stunning addition to holiday cookie trays, brunch buffets, or bridal showers. Basically, anywhere you want to add a pop of fancy without too much fuss.

Key Tips for Making Irish Cream Macarons

Macarons can be a little fussy, but a few pro tips can make all the difference. First, use a kitchen scale. Measuring in grams keeps things consistent, especially when it comes to egg whites. Second, don’t skip the resting step before baking—it’s essential for getting that smooth top and iconic foot. Third, humidity is your enemy. Try to make these on a dry day if you can. Fourth, always use gel food coloring if you want to tint the shells—liquid food dye can mess with the batter. And finally, don’t worry if your first batch isn’t bakery-perfect. Macarons are like kids—they may not turn out exactly how you expected, but you’ll love them anyway.

Storage and Reheating Tips for Irish Cream Macarons

Irish Cream Macarons are best stored in the fridge in an airtight container. They’ll last up to four days, and you can even freeze them (unfilled or filled) for up to a month. Just place parchment between layers and pop them in a freezer-safe container. Let them thaw in the fridge overnight, then come to room temperature before serving. Whatever you do, don’t microwave them—they’re delicate and deserve better. Also, aging them in the fridge for at least 24 hours before serving gives them that chewy-inside, crisp-outside texture that makes macarons so special.

FAQs

Can I use Baileys in the filling? Yes! Baileys or any Irish cream liqueur works beautifully. You can also try other flavored cream liqueurs for a twist.
What if I don’t have a stand mixer? A handheld electric mixer can work, but you’ll need to be patient while whipping those egg whites to stiff peaks.
My shells cracked—what happened? This can be due to under-mixing, over-mixing, or skipping the resting period. Follow the step by step instructions carefully and don’t rush the process.
Can I make these without cream cheese? You can sub in butter or a dairy-free alternative, though the texture and taste will change a bit.
Are they kid-friendly? They do contain a bit of alcohol, so maybe keep these on the grown-up snack plate or make a second batch with Irish cream flavoring instead.

Final Thoughts

Irish Cream Macarons might just become your new favorite fancy treat. They’ve got that special-occasion vibe but are totally doable at home with the right step by step guide. Once you make a batch and see those little ruffly feet pop up in your oven, you’ll feel like a baking rockstar. And that creamy, boozy filling? It’s everything. Whether you’re baking for the holidays, a party, or just your own joyful snack moment, these macarons are worth every single minute. Want more dessert magic? Don’t miss our Strawberry Crunch Cake or Green Cookies for more color and flavor inspiration.

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