Instructions

1. Begin by gathering all your ingredients and equipment. You will need a mixing bowl, a whisk or electric mixer, a silicone spatula, a baking sheet lined with parchment paper, and a piping bag fitted with a round tip.
2. Preheat your oven to 300°F (150°C). This is the ideal temperature for baking macarons, ensuring they cook evenly without browning too much.
3. In a medium bowl, sift together the almond flour and powdered sugar. This step is crucial as it helps to remove any lumps and ensures a smooth macaron shell. Set aside.
4. In a separate large mixing bowl, begin to whip the egg whites using an electric mixer on medium speed until they become frothy.
5. Once frothy, gradually add the granulated sugar while continuing to whip the egg whites. Increase the mixer speed to high and whip until you achieve stiff peaks. This means that when you lift the whisk, the peaks should stand straight up without drooping.
6. Gently fold in the sifted almond flour and powdered sugar mixture into the whipped egg whites. Use a silicone spatula and employ a technique called 'macaronage'—this involves folding the mixture carefully to maintain the airiness of the egg whites while ensuring the dry ingredients are fully incorporated.
7. Add the mint extract and a few drops of green food coloring to the batter. Fold gently until the color is evenly distributed, and the mixture has a glossy appearance.
8. Transfer the macaron batter to a piping bag fitted with a round tip. Pipe small circles (about
9. 5 inches in diameter) onto the prepared baking sheet, leaving space between each circle as they will spread slightly.
10. Once all the batter is piped, gently tap the baking sheet on the counter to release any air bubbles. Let the macarons sit at room temperature for about 30 minutes until they form a skin. You should be able to touch the surface without it sticking to your finger.
11. While the macarons are resting, prepare the Baileys buttercream. In a large bowl, beat the softened unsalted butter with an electric mixer until creamy and smooth.
12. Gradually add in the powdered sugar, mixing on low speed to avoid a sugar cloud. Once incorporated, add the Baileys Irish Cream and continue to mix until the buttercream is fluffy and well combined.
13. After the macarons have rested, bake them in the preheated oven for 15 minutes. Rotate the baking sheet halfway through to ensure even baking. The macarons are done when they have formed a firm shell and can be lifted off the parchment paper without sticking.
14. Once baked, remove the macarons from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
15. Once the macarons are completely cool, pair them up by size. Pipe a dollop of Baileys buttercream onto the flat side of one macaron and sandwich it with its matching half.
16. Store the filled macarons in an airtight container in the refrigerator for at least 24 hours to allow the flavors to meld. Bring them to room temperature before serving for the best texture and flavor.