Fine Desserts

French Macaron Pots of Gold for St. Patrick’s Day

4.67 from 3 votes
Learn how to make French Macarons shaped like gold coins for St. Patrick's Day!
Pot of Gold French Macaron for Saint Patrick's Day! This macaron recipe is the easiest I have come across.

Hi Bold Bakers!

French Macarons for St. Patrick’s Day? They might not be Irish but when you make these Pots of Gold French Macarons, you’ll see how BIG & BOLD they are.

So let’s get baking for Paddy’s Day!

Watch The Recipe Video!

Gemma's French Macaron Pots of Gold for St. Patrick's Day

4.67 from 3 votes
Learn how to make French Macarons shaped like gold coins for St. Patrick's Day!
Author: Gemma Stafford
Servings: 30
Prep Time 25 mins
Cook Time 20 mins
Total Time 45 mins
Learn how to make French Macarons shaped like gold coins for St. Patrick's Day!
Author: Gemma Stafford
Servings: 30

Ingredients

  • 55 g Almond meal (aka ground almonds/ almond flour)
  • 100 g Icing sugar
  • 25 g Sugar
  • 50 g Egg whites just make sure they are room temperature (I age mine by cracking leaving the whites out at room temp for 24 hours, it is much better for macaron making)
  • Drop Yellow food coloring
  • 1 tsp Lemon zest

Instructions

  • Beat egg whites on low speed in a medium mixing bowl until it reaches soft peaks. Turn the mixer on high speed, gradually add caster sugar and beat until it reaches stiff peaks and becomes shiny.
  • Add you drop of yellow food coloring and lemon zest and mix in.
  • Sift the almond flour and icing sugar over the meringue. Work the small lumps through the sieve with your fingers. Set aside the almonds that don't pass through for another recipe.
  • IMPORTANT TECHNIQUE: Fold the almond mix carefully into the egg whites. Slowly fold the mixture until it loosens a little and becomes smooth. This takes around 30-40 mixes. Take care not to overmix, the mixture should flow like lava and a streak of mixture spread over the surface of the rest of the mixture should disappear after 30 seconds to a minute. It takes practice to get this technique right.
  • Fill a piping bag with the macaron mix fitted with a number 5 nozzle (around ¼ inch thick ). Slowly pipe a round macaron for the base and a circle with a hole in the center for the top of the donut macaron.
  • Place your stencil (link above) on a thick bottomed baking tray. Lay parchment paper over it. Remember that the mix spreads once piped so leave room for it to spread. Continue with the whole sheet until the mix is gone. Gently tap your baking sheets on your bench top to remove any extra bubbles from your piped shells.
  • Leave shells on in a dry area to dry for about an hour, so that when you press the surface it is dry and not sticky.
  • Preheat your oven to 300 degrees F (temperature varies depending on your oven
  • Before they go in the oven pipe on your $ signs (or euros etc) . You don’t need a nozzle, just cut a very small hole in the bag
  • Bake for 15-20 minutes, depending on the size of your shells. Remove from the oven and cool on the tray for a few minutes, then gently remove from the sheet and place on a wire rack to cool completely. If they do not remove easily from the tray that means they need more baking.
  • Assembling the macarons: Dust the macarons with the edible gold dust. Pipe some mascarpone (or butter cream/ cream cheese) around the rim leaving space in the center. Add a drop of lemon curd in the hole to make a lemon center.
  • Place the top of the macaron on top and press gently.
  • Once assembled with filling, eat within 24 hours. These macarons make fantastic gifts! 🙂

Recipe Notes

* Note: It is important that this recipe is measured in grams to get the exact quantities

Macaron stencil courtesy of http://www.angesdesucre.com/blogs/ang…
. Scroll down the blog post for a printable PDF

Submit your own photos of this recipe

6 Images

Jaxtran

PodBaker

Larissa Riley

JulesK

Allison Skinner Wilson

Monikayadav

61
Comments & Reviews

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newest oldest most useful
Imke
Guest
Imke
30 days ago

Hi Gemma, I love your channel and learned a lot! With this recipe I was wondering, do you use the same batter for the Dollar signs as for the macarons?

JulesK
Member
JulesK
4 months ago

Hi Gemma. Hoping you can help? My daughter has requested your Macaron’s for her end of school year dinner, desert but I need an additional filling that is dairy free. Do you have any suggestions as I have searched the internet with no success. Many thanks in advance. Julia

Saima
Guest
Saima
5 months ago

Hi Gemma..can u tell me the recipe of macroons filling ..lemon curd and cream cheese filling plz
Thank you

Erum Adnan
Member
Erum Adnan
7 months ago

Hi can they be keto version ? I mean if i sub sugar with powderer sweetner ?
Thanks

kiki
Guest
kiki
7 months ago

Please can I all purpose flour instead of Almond flour

Alina
Guest
Alina
8 months ago

HI Gemma, Any chance you can post this recipe in US units like cups, tbsp, etc. I could convert but sometimes i find that to be tricky and get the recipe off balance. Thank you! Alina

JulesK
Member
JulesK
1 year ago

Hi Gemma. Made these for the very first time today and they where amazing. Its taken me years to pluck up the courage to try and make them so when I opened the oven door and saw little feet. I was over the moon. I filled them with Lemon and Nutella. Going to keep practising so I can perfect them for my daughters birthday in October. I added a picture for you. Can I ask? I added vanilla extract and yellow food gel and my eggs went from perfect to watery almost instantly. Can that be from over whipping or… Read more »

Member
Larissa Riley
1 year ago

Thank you for all the help and tips and tricks. I made these the first time and they turned out so nice. I submitted a picture. They are for my husbands boss and I’m sue they’ll impress. Thank you.

lrms30
Member
lrms30
1 year ago

For people that are saying there batter was watery it’s probably because your sieve was to fine so not enough of the almond powdered sugar mixture went into the cookie.

Member
1 year ago

Hi Gemma,

This was my 3rd attempt and I finally nailed it. So the trick was in folding and I got it right this time and I am so excited .

Thank you so much.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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