shamrock macarons gold

Delightful shamrock-shaped macarons, perfect for St. Patrick’s Day celebrations.

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Prepare your piping bag with a round tip and line a baking tray with parchment paper.
Sift almond flour and powdered sugar together into a bowl.
Whip aged egg whites until frothy, then gradually add granulated sugar until stiff peaks form.
Gently fold the sifted almond flour mixture into the egg whites until the batter flows like lava.
Add gel food coloring to achieve the desired shade of green.
Pipe three small dots in a clover shape and a tiny stem onto the baking tray.
Let the piped macarons rest until their surface is dull, about 30-60 minutes.
Bake in a preheated oven at 300°F (150°C) for 15-20 minutes.
Let cool completely before sandwiching with filling.
Decorate with gold dust or sprinkles before serving.

Macarons taste even better the next day when filled and stored in the fridge. Don’t worry if the first batch isn’t perfect, practice makes perfect!