Chocolate Macaron & Bailey’s Ganache

I was trying to come up with a fun name for this recipe.  Something about drunken cookies, or Super-duper Bailey Oreos.  However, as entertaining as those names are they don’t do these cookies justice.  Something as simple as putting booze into a cookie makes it that much more yummy.  I hope you all agree, or else why would you be looking at this recipe?

In any case, the macaron recipe is very easy to make and can be adapted to other flavours as well.  Coffee, or raspberry, oranges.  Also, the ganache is delicious to eat as is, so if you have any left over, save it for later!

What I also love about this recipe, is that it’s pretty much 100% gluten-free.  I say pretty much because I don’t know if Bailey’s counts as being gluten-free since it contains whiskey.  All my research suggests that it depends on your sensitivity.

If you do suffer from a gluten allergy and/or don’t want to do the Baileys ganache, you can substitute the Baileys for more cream, or use another type of flavored alcohol that you enjoy.

This recipe makes about 30 sandwiched macarons.


What you need:


  • 100 g Almond Flour
  • 170 g Icing Sugar
  • 15 g Cocoa powder
  • 100 g white (roughly 3 eggs)
  • 1/4 tsp Cream of Tartar
  • 35 g White sugar
  • extra egg white if needed *


  • 114 g (4 oz) Chocolate (I use bittersweet bakers chocolate)
  • 1/4 cup 35% cream
  • 1/4 cup Bailey’s
  • 6 g butter

What you need to do:


Mix Egg whites, white sugar, and tartar to medium peaks.

In a separate bowl, sift Cocoa powder, Almond flour, and Icing sugar together.

Slowly, fold dry ingredients into egg whites 1/3 at a time.

* If the mixture is stiff, (should be able to flow off of spatula), then add a bit more egg white.

Transfer mixture into a piping bag, and pipe small circles.  Try to make them as equal as possible.  Let sit for 15 minutes so that film forms over cookies.

Bake at 375 degrees Fahrenheit for 12 minutes.

***cooking times may vary depending on your oven.  Do a trial bake beforehand!***



Finely chop chocolate and transfer to a bowl.

In a pot, or microwave.  Heat cream and baileys to a simmer.

Pour over chocolate and add butter.  Let sit for 1 – 2 minutes.

Stir until mixture is well blended and set aside until firm.

Sandwich ganache between two equal sized cookies.  Enjoy!

*** Macaron should be stored in a sealed container in the fridge.  Remove from fridge 1 hr before eating.  ***





3 thoughts on “Chocolate Macaron & Bailey’s Ganache

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