Shamrock Macarons
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St. Patrick’s Day is around the corner, and it will be fun to make Shamrock Macarons. These macarons are filled with Milk Chocolate Bailey ganache. I am sure you will be impressed with this recipe. Printable template included.
Table of Contents
Why You’ll Love This Recipe
- These Shamrock Macarons are Perfect for St. Patrick’s Day. Check Coffee and Baileys Macarons.
- Macarons are gluten-free cookies. Check also Blueberry or Lemon Cheesecake Macarons.
- These macarons are fun to make. Free tempalte included. Check also Flowers or Carrot Shaped Macarons.
How to Pipe Shamrock Macarons
I made a template for pipping Shamrock Macarons. You can download, print, and place it under the baking mat. If you are a beginner at making macarons, I strongly recommend using a template. I used my basic French meringue recipe to make Shamrock Macaron Shells. Full video on how to pipe Shamrock Macarons you can watch on my YouTube Channel. If you are using an Italian meringue recipe for macaron shells, the same pipping rules will apply. Resting time may vary, depending on your climate. I also have an online video lesson on how to make macaron shells using the No rest method.
Shamrock Macarons Template
Template you can download and print below. If you are a beginner in making macarons, I would highly recommend using the template. Even if you are an advanced baker, the template is a good idea to use, too. This way, all macarons will be the same size, and it will be easy to package them.
My Latest Video
How to Make Milk Chocolate Baileys Ganache
Melt chocolate in the microwave or using the double boiler method. In the small saucepan over medium heat, warm up heavy cream, but do not boil! Add warm heavy cream to melted chocolate, then add Baileys liquor. Mix with the spatula and emulsify with an immersion blender. Add butter and emulsify again. Transfer the ganache into a flat container and cover it with plastic wrap “to contact.” Refrigerate ganache for 4-6 hours. Check the ganache for piping consistency before filling macarons.
Tip from Marina: if the ganache is hard after stabilizing in the fridge, remove it from the fridge and let it stay on the countertop at room temperature for 20-30 min.
Expert Tips
- Use a kitchen scale to weigh all ingredients. Important for baking macarons.
- To pipe the stem, you can use the 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 the 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 be great for these macarons.
- To decorate Shamrock Macarons, I used edible gold.
Recipe FAQs
Store macarons in an airtight container in the fridge for 2-3 days.
Yes, freeze macarons in an airtight container for up to 6 months.
More Recipes You’ll Love
If you make these Shamrock Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
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
- 125 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 a stand mixer add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a 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 it into a pipping bag with a 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 275oF (134oC)- 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 a baking sheet pan. When shells are cooled completely remove them from the baking mat and pair them with similar sizes.