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Ingredients:
Green Shamrock Macarons:
76g (1⁄3 cup + 1 teaspoon) granulated sugar
90ml (about 3 egg whites) room temperature egg whites
80g (3⁄4 cup + 1 tablespoon) almond flour, sifted
150g (1 1⁄4 cups) confectioners’ sugar, icing sugar
Food colouring gel (optional)
Shamrock Edible Wafer Paper (optional)
Baileys Ganache:
100g (1⁄3 cup + 1.5 tablespoon) heavy cream
32g (1.5 tablespoon) glucose syrup or corn syrup
175g (1 cup) dark chocolate, roughly chopped
30g (2 tablespoons) Baileys liqueur
25g (2 tablespoons) unsalted butter, room temperature
Instructions:
Green Shamrock Macaroons:
1- Prepare: Line your baking sheets with parchment paper and prepare your piping bags with a small round piping tip.
2- Make the meringue: Pour room temperature egg whites into the bowl of a stand mixer. Beat on medium speed until foamy. Gradually add granulated sugar, increasing speed to medium-high for about 3-4 minutes until peaks form.
3- Prepare the dry ingredients: In a food processor, pulse together almond flour and powdered sugar for 1 minute. Transfer this mixture to a large bowl using a fine mesh strainer.
4- Combine: If desired, add gel food coloring to the meringue and gently beat for a few seconds to combine.
5- Pasta: Pour the dry mixture into the meringue. Gently fold with a spatula until the mixture is smooth and flows slowly from the spatula. Be careful not to overmix!