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Hi Bold Bakers!
Eating a French Macaron for St. Patrick’s Day? A batch of these might not be Irish but when you make Pots of Gold French Macarons, you’ll see how BIG & BOLD they are.
So let’s get baking for Paddy’s Day!
Download and Use My Macaron Stencil!
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Watch The Recipe Video!
French Macaron Pots of Gold for St. Patrick's Day
Learn how to make French Macarons shaped like gold coins for St. Patrick's Day!
Servings: 30
Learn how to make French Macarons shaped like gold coins for St. Patrick's Day!
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
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
I’ve been making these every year. ALWAYS a hit. Thank you!
Hi Gemma,could you suggest some fresh cream recipes?
Hi Gemma, I can’t find the stencils anywhere. Could you please share the link?
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?
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
Hi Gemma..can u tell me the recipe of macroons filling ..lemon curd and cream cheese filling plz
Thank you
Hi can they be keto version ? I mean if i sub sugar with powderer sweetner ?
Thanks
Please can I all purpose flour instead of Almond flour
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 »