The Edible Times husband has been begging me all week for St. Patrick’s Day-themed macarons. He presented this as a new and ingenious idea, and seems to have forgot I crafted such a treat for him last year for this raucous-inducing holiday. However, I must apologize, because I did not share the particulars of turning a macaron Irish here on Edible Times. So I figure today is as good a day as any…
If you joined in our edible fun after March of last year, you’ll find everything you could possibly need to know about baking French macarons here. To turn these lightly crisp, melt-on-your-tongue cookies Irish… Add one teaspoon of coffee extract to the batter, and tint it green if you like with a few drops of food coloring. Then when whipping the buttercream, add as much Bailey’s Irish Cream liqueur as you like (careful, though, too much will break the smooth consistency of the frosting).
I can attest this version of a macron makes husbands very happy – even if they don’t remember. I think you’ll most likely thank yourself in the end, too. Happy St. Paddy’s day to all, and get kissed if your Irish!
The recipe below is for those bakers who have a digital kitchen scale. If you don’t have one, or don’t feel like dealing in such details, click here for user friendly measurements of the basic ingredients (cups and spoons).
- For Cookies
- 150 g confectioner’s sugar
- 90 g almond flour (or blanched, slivered almonds)
- 2.5 ea egg whites (about 75 g)
- 37 g granulated sugar
- Pinch of cream of tartar
- Green food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon coffee extract
- For Buttecream (adapted from Thomas Kellers Bouchon Bistro cookbook)
- 2 eggs, large
- ¼ cup water
- ¾ cup granulated sugar
- 8 oz butter, unsalted, room temperature, cut into small pieces
- 3-4 tablespoons of Bailey’s Irish Cream liqueur
- Sift confectioner’s sugar and almond flour. If using slivered almonds, grind nuts with confectioner’s sugar in a food processor for at least three minutes, then sift.
- Combine the egg whites and granulated sugar in the bowl of a stand mixer (hand mixer works, too), and whip on high speed with a whisk attachment to a stiff meringue (resembles shaving cream). Add the cream of tartar, a few drops of green food coloring and extracts. Whip on high speed 30 seconds more to incorporate.
- Add the dry ingredients, folding the batter until it flows slowly like lava. Transfer to a piping bag (or large plastic bag) fitted with a half-inch tip. Pipe onto a silicone baking mat or parchment paper. Tap the sheet pan on the counter with moderate force a couple of times, rotating once.
- Optional: Let the piped macarons rest on the counter for 30 to 40 minutes. The shell will turn from shiny and sticky to smooth and dull.
- Bake @ 300° F for about 16 minutes, until tops are hard and do not pull away from bottoms when very gently lifted. Rotate pan halfway through baking, after 8 or 10 minutes. Cool completely before removing from baking mat or parchment. Fill with buttercream and store for 24 hours before serving for best flavor and texture.
- In a small saucepan bring sugar and water to a boil, and cook until it reaches 234° F on a candy or meat thermometer (on the fly it usually on takes a minute or two of boiling to become hot enough).
- While syrup boils, beat eggs in a medium mixing bowl on medium speed. When syrup reaches temperature, slowly drizzle into eggs, avoiding beater or whisk attachment (if using stand mixer). Beat until room temperature. Add butter in several additions and beat until smooth. Beat in Irish Cream, tasting as you go to achieve desired intensity.
- Store any surplus buttercream in the refrigerator, and bring to room temperature to serve (it may need a little whipping, again).