Shamrock Macarons with Baileys Ganache Filling

1. Prepare the Macaron Shells

1. Line two baking sheets with parchment paper or silicone mats.
2. Sift the almond flour and powdered sugar together into a large bowl.
3. In a separate bowl, whisk egg whites with an electric mixer until frothy. Gradually add granulated sugar and continue beating until stiff peaks form.
4. Add green gel food coloring to achieve a vibrant shamrock green.
5. Fold the dry ingredients into the meringue in batches, gently deflating the mixture until it reaches a lava-like consistency (flows slowly when dropped from a spatula).
6. Pipe shamrock shapes onto the prepared baking sheets using a piping bag fitted with a round tip. Tap the trays on the counter to release air bubbles.
7. Let the macarons rest for 30–60 minutes until they form a skin (they should not stick to your finger when touched).
8. Preheat oven to 300°F (150°C). Bake for 14–16 minutes. Cool completely before removing from the mats.

2. Make the Baileys Ganache

1. Heat the heavy cream in a small saucepan until just simmering. Pour over the chopped white chocolate in a heatproof bowl.
2. Let sit for 2–3 minutes, then stir until smooth. Add Baileys Irish Cream and mix well.
3. Chill the ganache for 30 minutes or until thick enough to pipe.

3. Assemble the Macarons

1. Pair the macaron shells by size.
2. Pipe the Baileys ganache onto one shell of each pair, then sandwich them together gently.
3. Refrigerate the macarons for 24 hours to allow the flavors to develop. Bring to room temperature before serving.

Would you like tips on piping shamrock shapes or more festive decoration ideas? ☘️