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6- Pipe the shells: Transfer the macaron stick to the prepared piping bag and pipe circles onto the parchment paper. Press the baking sheet firmly on a flat surface to release air bubbles. Use a toothpick to pop any visible bubbles.
7- Rest: Allow the piping shells to rest for about 30 minutes, or until dry to the touch.
8- Bake: Preheat the oven to 310°F (154°C). Bake the macarons for 9 minutes, then rotate the pan and bake for an additional 2 minutes. They are done when they do not move when lightly touched.
9- Done: Allow the macarons to cool completely on the baking sheet before gently removing them.
Baileys Ganache:
10- Make the ganache: In a saucepan, combine the heavy cream and glucose syrup, bringing to a light boil. Remove from heat and pour over the chopped dark chocolate. Stir until the chocolate is melted and smoothly combined.
11- Add the butter and Baileys: Incorporate the unsalted butter using an immersion blender until smooth. Then, fold the liquor into the Baileys and mix well. Allow the ganache to cool completely before assembling.
Assembly:
12- Assemble: Once the pasta shells have cooled, match the shells in pairs. Place a circle of Baileys ganache in the center of one shell, then top with the matching half.
13- Decorate: If desired, add edible wafer paper shamrocks or confetti on top for a festive touch.
Enjoy