Shamrock Macarons
St. Patrick’s Day is around the corner and will be fun to make Shamrock Macarons. These macarons filled with Milk Chocolate Baileys Ganache. I am sure you will be impressed with this recipe. Printable template included.
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How to pipe Shamrock Macarons
I made template for pipping Shamrock Macarons. You can download, print and place under baking mat. If you are beginner at making macarons, I strongly recommend to use template. I used my basic French meringue recipe to make Shamrock Macaron Shells. Full video how to pipe Shamrock Macarons you can watch on my You Tube Chanel. If you are using Italian meringue recipe for macaron shells, the same pipping rules will apply. Resting time may very, depending on your climate. I also have online video lesson how to make macaron shells using No rest method.
Shamrock Macarons Template
Template you can download and print below. If you are beginner in making macarons, I would highly recommend to use template. Even if you are advanced baker, template is good idea to use too. This way all macarons will be the same size and will be easy to package them.
How to make Milk Chocolate Baileys Ganache
Melt chocolate in the microwave or using double boiler method. In the small saucepan over medium heat warm up heavy cream, but do not boil! Add warm heavy cream into melted chocolate, then add Baileys liquor. Mix with the spatula and emulsify with immersion blender. Add butter and emulsify again. Transfer ganache into flat container and cover with plastic wrap “to contact”. Refrigerate ganache for 4-6 hours. Check ganache for piping consistency before filling macarons.
Tip from Marina: if ganache is hard after stabilizing in the fridge, remove from the fridge and let it stay on the countertop at room temperature for 20-30 min.
Tips for making Shamrock Macarons
- use kitchen scale to weight all ingredients. Important for baking macarons.
- to pipe stem you can use smaller piping tip. I did not change and used the same Wilton 12 tip.
- use water based powdered food coloring for macaron shells. If you are using gel and adding too much (for vibrant color), macaron shells may take longer to rest before baking.
- I used Callebaut Milk Chocolate 33.6% to make ganache.
- Baileys Liquor can be substituted with heavy cream for none alcoholic version. Irish Cream will also work for this recipe.
- you can fill macarons with your favorite ganache or buttercream. Pistachio ganache will great for these macarons.
- to decorate Shamrock Macarons I used edible gold.
If you make these Shamrock Macarons, please tag me on social media and make sure to leave rating down below. I would love to see your creations! Check also other recipes:
- Coffee and Baileys Macarons
- Dalgona Coffee with Baileys Liqueur
- Milk Chocolate Ganache
- Chocolate Covered Eggs
Shamrock Macarons
Equipment
- 1 stand mixer or electric hand mixer
- 1 kitchen scale
- 1 spatula
- 1 saucepan
- 1 immersion blender
Ingredients
Milk Chocolate Baileys Ganache
- 200 gr milk chocolate
- 80 gr heavy cream
- 20 gr Baileys liquor
- 20 gr unsalted butter
Macaron Shells
- 120 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr white granulated sugar (1/2 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 1 gr green food coloring
Instructions
How to make Milk Chocolate Baileys Ganache
- Melt chocolate in the microwave or using double boiler method.
- In the small saucepan over medium heat warm up heavy cream, but do not boil!
- Add warm heavy cream into melted chocolate, then add Baileys liquor. Mix with the spatula and emulsify with immersion blender.
- Add butter and emulsify again.
- Transfer ganache into flat container and cover with plastic wrap "to contact".
- Refrigerate ganache for 4-6 hours. Check ganache for piping consistency before filling macarons.
How to make Macaron Shells
- Download and print template.
- In the mixing bowl sift together almond flour and powdered sugar. Set aside.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add green food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Place template under baking mat. Pipe shamrock macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C)- 300oF (150oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let them cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.