Impossibly cute, amazingly tasty…this sweet shamrock macarons are filled with Bailey’s buttercream. Learn how to make and decorate these easy French macarons perfect for your St. Patrick's Day party!
Preheat the oven to 325 degrees. Line two baking sheets with parchment and trace 1½ inch circles onto the parchment as a guide for piping. Flip the parchment over before piping.
Combine almond flour, confectioners sugar, and salt in a food processor fitted with a steel blade and blend until completely combined, 1-2 mins.
Combine sugar and eggs whites in the bowl of your electric mixer or a large metal bowl.
Remove from the heat and using your electric mixer, beat on high with the whisk attachment until the meringue is thick and glossy and the bottom of the bowl no longer feels warm, about 7-8 minutes.
Switch to the paddle attachment and add the Bailey's. Continue beating until light, smooth and completely homogenized. Add green food coloring if desired.
Using a pastry bag, pipe 1½ - 2 tsps of filling on to half of the shells. Place an empty shell on top of the filling and press lightly so filling spreads to the edge, taking care not to crack the shell. You may have leftover icing.
Yield: 24 macarons
Serving Size: 2 macarons
Special Equipment: Piping bag fitted with a #806 Ateco round tip or equivalent