Over the Rainbow Cloud Macarons with Irish Cream Filling

Instructions

Basic Macaron Shells

1. Set aged egg whites out at room temperature.
2. Pulse almond flour and icing sugar together in a food processor to further break down any large pieces of almond flour.
3. Sift dry ingredients: almond flour, icing sugar. Discard big pieces of almond that can’t be sifted.
4. If you are new to making macarons, please read the instructions to my BEST MACARON RECIPE before attempting to follow the rest of the instructions since it is condensed for the advanced macaron baker.
5. With the balloon whisk attached, whip the room temperature egg whites on low-medium speed.
6. Add cream of tartar when it becomes foamy.
7. Turn up the speed to medium.
8. Once the whisk starts to leave tracks in the egg whites, add sugar a little at a time.
9. Turn the speed up to medium-high and whip until firm peaks, stop mixer and add gel food color if desired. Continue whipping on medium-high until stiff peaks.
10. Fold the dry mix and meringue together until the batter becomes a “lava” or honey-like consistency.
11. Transfer batter into a piping bag fitted with a round piping tip.
12. On parchment paper or silicone mats, pipe out round shaped macarons. 
13. Rap the tray hard on the counter to remove any excess air bubbles. Use a toothpick to pop any remaining bubbles. 
14. Wait until the shells become completely dry before baking. 
15. Bake at 325F for 12-14 minutes. Every oven is different, you may need to adjust your own temperature settings. Please read How to Use Your Home Oven Properly for Baking Macarons if you are unsure.
16. Macarons are done when the foot doesn’t push back and the tops don’t move when you wiggle it. 
17. Once baked, let cool completely before removing from the baking mat/parchment paper.

Irish Cream Macaron Filling

1. Whisk egg and egg yolks together until incorporated.
2. In a small pot, heat up the Baileys liqueur and sugar on medium heat until the mixture starts to steam and you can see a few bubbles rise up from the sides of the pot. DO NOT allow the mixture to come to a full boil.
3. SLOWLY pour 1/3 of the liquid mixture into the egg yolks and egg mixture while whisking vigorously to prevent cooking the eggs.
4. Then take this egg mixture and pour it back into the pot with the liquid mixture. do it SLOWLY while whisking vigorously.
5. Put it back onto the stove on medium heat. Stir to prevent eggs from curdling. Cook the mixture until it reaches 160 degrees. Take off the heat immediately.
6. Pour mixture through a strainer into a mixing bowl. Use a spoon to push it through.
7. In a stand mixer, using a balloon whisk, whisk the mixture on medium speed until it is cool to the touch. It will look lighter in color and the volume will have increased but it will still be runny.
8. Change to the paddle attachment. On slow speed, add butter a little at a time. Once incorporated, beat on medium speed until fluffy.

Small Batch Royal Icing

1. Make royal icing immediately before decorating to prevent it from drying out.
2. Combine the dry ingredients in a glass bowl.
3. Spritz the water onto the dry ingredients a little at a time and then blend everything together until you reach a thick consistency. When you pick it up, it should not flow easily off the spatula. If it’s too runny, add more sugar. A spritzer is great for controlling the amount of water you are adding at one time.

Assembly

1. Pair two similar sized shells together.
2. Pipe a dollop of Irish Cream filling onto one shell. Assemble with other shell.
3. Place in an airtight container in the fridge and give it 24 hours to mature and set before eating and decorating.
4. Make royal icing and assembly rainbow-cloud design according to video. Enjoy!