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Pot of Gold French Macaron for Saint Patrick's Day! This macaron recipe is the easiest I have come across.

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

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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!

5 from 2 votes
Pot of Gold French Macaron for Saint Patrick's Day! This macaron recipe is the easiest I have come across.
French Macaron Pots of Gold for St. Patrick's Day
Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Course: French desserts, gluten free
Servings: 30
Author: Gemma Stafford
  • 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
  1. 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.
  2. Add you drop of yellow food coloring and lemon zest and mix in.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Preheat your oven to 300 degrees F (temperature varies depending on your oven
  9. 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
  10. 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.
  11. 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.
  12. Place the top of the macaron on top and press gently.
  13. 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…
. Scroll down the blog post for a printable PDF


6 Images
Submit Your Photos
Larissa Riley
Allison Skinner Wilson
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. JulesK on July 13, 2019 at 11:32 am

    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

    • Gemma Stafford on July 14, 2019 at 2:59 am

      Hi Jules,
      How lovely! See also this recipe ( You can make buttercream with margarine, perhaps one of the spreads, though you may need to stabilize this with a little cornstarch. 1/2 teaspoon to 8ozs/226g of powdered sugar should do it for you.
      You can also make the ganache, using high cocoa content chocolate and alternative milk, coconut milk would be good as it also has a little fat. 1 oz unsalted butter – you can use coconut oil or margarine too.
      1/4 cup (2oz) full fat milk
      4 oz of dark 70%ish, cocoa solids chocolate. Proceed as per my Ganache recipe.
      This can be whipped if it is made thick enough, I suggest you try a little test recipe for this.
      You could use a vegan cream cheese too, flavored with orange or lemon, and like a cream cheese frosting, with powdered sugar.
      I suggest you keep it as simple as possible, you do not need to be stressing about it.
      I hope you have a great celebration dinner,
      Gemma 🙂

      • JulesK on July 14, 2019 at 10:48 am

        Thank you so much Gemma. That’s such a great help. I have two weeks left of school to test your suggestions. I will add some photos once I’ve got the finished goodies 🙂

  2. Saima on May 23, 2019 at 2:10 am

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

    • Gemma Stafford on May 23, 2019 at 3:31 am

      Hi Samia,
      Lemon curd ( will be a nice filling for a macaron. What you need to think about though is if the filling is wet it will not hold up well in the macaron. Generally, the fillings are based on a buttercream.
      I hope this helps,
      Gemma 🙂

  3. Erum Adnan on March 20, 2019 at 7:56 am

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

    • Gemma Stafford on March 20, 2019 at 4:44 pm

      Hi, i’ve never tried that, if you give it a go let me know what you think!

  4. kiki on March 17, 2019 at 4:30 am

    Please can I all purpose flour instead of Almond flour

  5. Alina on March 13, 2019 at 8:40 pm

    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

    • Gemma Stafford on March 14, 2019 at 3:14 am

      Hi Alina,
      You are right, it is really easy to get a recipe off balance, and this one is particularly tricky! I would not convert this recipe to cups, as how the cups are loaded etc will really affect the result, this one needs accuracy.
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good.
      However, this recipe is a delicate thing, it would take practice to get this right in any case, but interfering with the measurements will not help! My chart ( is specific to my recipes too, but I am reluctant to say use this for this particular recipe, sorry,
      Gemma 🙂

  6. JulesK on August 3, 2018 at 7:32 am

    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 just from what I added? My aim is to make multi coloured ones for a Nintendo Splatoon birthday party so colour is essential. (My second egg white attempt was perfect with no colour or extract)

    Thanks as always Gemma for the amazing tips and tricks

    • Gemma Stafford on August 3, 2018 at 3:15 pm

      Hi Jules,
      Yes, and I saw them, and they were amazing, I was wondering what the filling was.
      Yes, when you add the liquids it can change the texture, but they tend to become a bit liquidy in any case when you add the other ingredients, you certainly got a great result. A color paste will not add too much liquid, and a powder color will work even better. I think Americolor have a great range to suit deeper colors.
      I will be looking forward to the experiments! Do keep on posting the results,
      Gemma 🙂

  7. Larissa Riley on July 25, 2018 at 12:27 pm

    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.

    • Gemma Stafford on July 25, 2018 at 2:14 pm

      I’m delighted you like this recipe. Thanks for letting me know.


  8. Lindsay on July 24, 2018 at 8:14 pm

    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.

  9. Sunanda on July 4, 2018 at 7:37 pm

    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.

    • Gemma Stafford on July 5, 2018 at 2:37 am

      Hi there,
      good for you, I am delighted to hear this, this is a real skill, many chefs are not able to get this right. When you get it right once, you will always get it right, very well done. Perseverance is everything!
      Gemma 🙂

  10. PodBaker on April 29, 2018 at 1:22 pm

    Hi Gemma

    I have just recently started baking and after courageously making your cupcake recipe after watching your videos few times I was confident to take on macaron.

    I made two batches first one went brown and burnt so obviously left in oven for too long.

    Second batch not too bad but still went little brown on edges on top can you tell me what can I do for that.
    Third batch I made which was only worth two macaron it was better
    If you could tell me how can I stop them from


    • Gemma Stafford on April 30, 2018 at 3:43 am

      Hi there,
      This is a tricky thing to get right, so well done you, you got there!
      It sounds like your oven is too hot for this delicate bake. I am wondering what type of oven you are using. If it is an OTG/toaster oven, you may need to adjust the temperature. Read the instruction book for your appliance too, often they give good tips for this type of oven. If it is a full sized oven I think you have an issue with the thermostat.
      I hope this is of help,
      Gemma 🙂

  11. Vanessa on April 3, 2018 at 3:36 am

    Hi, Miss Gemma. My macarons were a little watery after I piped them (they spread beyond my stencil). Then when I baked them, they got those feet but after some time they looked flat, cracked, and hollow. I can’t even describe them well since they looked strange. Is it because of my oven? Is it because I didn’t use any electric mixer when I whisked the egg whites? Or did I fold the batter too much or too little? I don’t know what went wrong and I really, really want to try making them again so could you please give some advice?

    • Gemma Stafford on April 4, 2018 at 3:10 am

      Hi Vanessa,
      It sounds like you got a better result than I did the first time I made macarons! It takes a bit of learning by doing, and you have learned a lot.
      Your hand mixer should do the job for you. Whip to stiff peaks, not until they are dry, it should look glossy.The almond meal should be sieved and fine, do this twice if you can. FOLD in the dry ingredients, that is gently, do not beat it, I suspect this is what happened for you. If you whip it you will deflate the egg white and the mix will be too wet, and will spread.
      Use a template for your shapes too, you can mark this on to the underside of the parchment.
      Oven temperature really matters too. 300f/150c and then do not keep on opening the oven, allow them to set first.
      Go back to the recipe here and read it through again, it is all there for you really. (
      TIP: if you are adding color add it to the egg whites just as they are approaching ready!
      Do try again, it is worth it 🙂

  12. Ani on August 29, 2017 at 12:05 pm

    Hi Gemma, how much chocolate powder should I add in this recipe if I want to make chocolate macarons? Thanks

    • Gemma Stafford on August 29, 2017 at 6:27 pm

      Hi Ani,

      to make cocoa macaroon you would need to look at a recipe that already is chocolate macaroon. I don’t recommend adjusting a different flavor. They are so delicate that you want to get the recipe right.

      Hope this helps,

  13. Ritu on May 17, 2017 at 5:55 am

    Macaron feet is way taller than it should be. What could be the reason??


    • Gemma Stafford on May 19, 2017 at 3:42 pm

      Hi Ritu,

      I honestly have no idea! you have me stumped.I always had the opposite problem.Feet are a good thing.

      I hope they still were good to eat.


      • Ritu on May 28, 2017 at 6:26 am

        Yes they were good to eat but didnt look nice 🙂


        • Gemma Stafford on May 29, 2017 at 2:00 am

          Next time Ritu, these take practice, even for experienced chefs.
          Gemma 🙂

  14. Nishauthup on February 19, 2017 at 1:47 pm

    Hi Gemma ,could you please send me the macaroon stencil pdf .I can’t find it here.thanks Nisha

  15. Mrs JOLLY on December 6, 2016 at 6:46 pm

    hi Miss Gemma, I think I followed your recipe + measurements.
    however my macaron batter was too runny to pipe.
    I tried to bake it but it was sticked to the parchment paper.
    it looks like a thin sponge cake.
    i used all ingredients the same with you.
    as well as I used glass bowl.
    thanks for your kindness.

    • Gemma Stafford on December 7, 2016 at 1:25 am

      Hi there,
      This recipe takes a lot of practice, as it did for me. I recently posted pictures to Liptons failures challenge, which were of mot macaron failures.
      This is about the process as much as the ingredients, though the ingredients are important too. Go back to the recipe, andd the video, and watch it a few times to get the technique down. this is my best suggestion,
      Gemma 🙂

  16. tasha on December 4, 2016 at 7:04 pm

    Hi Gemma, I was wondering if we can substitute the almond flour into something that is easily find in the supermarket? Because I tried to find almond flour, even the usual almond isn’t available in my supermarket.

    Thank you

    • Gemma Stafford on December 5, 2016 at 1:23 am

      Hi Tasha, Macarons are relaiant on almond meal, it is what they are, and egg white too. for some people, who do not use eggs aqua faba is a substitute for the eggs, but there really is no substitute for almond meal for this recipe,
      Gemma 🙂

  17. Teodora on November 25, 2016 at 3:51 am

    Gemma if I want to duplicate the recipe can I make it all in one bowl ? (I mean all at once). Your recipe makes 2 trays of mine and that is all I have. I do not have more than 2 so if I have to let the macaroons rest for an hour, what can I do wuth the rest butter ? Can I keep it in a covered bowl until I use it ?

    • Gemma Stafford on November 25, 2016 at 1:40 pm

      Hi there, i would make this in two lots if you cannot take the process through to finish. So, make one lot, then rest them, and when they are baking, mix up the second batch, this would be best, Gemma 🙂

  18. Gyanvi on November 13, 2016 at 12:40 am

    hey gemma!
    i know it is a very difficult request but can you please make this recipe without eggs. i have researched so many times for an eggless recipe for macarons but couldn’t find it. pls help me with this.

    • Gemma Stafford on November 13, 2016 at 7:27 am

      Hi there, the answer to this is agua faba! I mean to do this soon on BBB. It is very simply the whisked water which has been reduced after the boiling of beans! the protein leeches from the beans and becomes like egg white. You can also use the water from a can of beans, such as red kidney beans, chick peas etc. Do research this online, Gemma 🙂

  19. MJ on March 31, 2016 at 10:50 am

    hey, Can u tell me if i can make Macaroons without egg, as i am a Vegan

  20. Holly G on February 28, 2016 at 6:23 pm

    Hi, love this recipe, can you try different flavours like chocolate, red velvet or birthday cake thanks!

    • Gemma Stafford on February 29, 2016 at 10:52 am

      Hi Holly, I will add these to my list for when I get back to Macarons, thank you for the suggestion,
      Gemma 🙂

  21. Amy on January 21, 2016 at 6:45 pm

    Hey Gemma will you tell me some advice on making them please. Last time I tried making them they turned out flat.

    • Gemma Stafford on January 22, 2016 at 7:27 pm

      Thanks for your comment, Amy. Make sure to follow the recipe exactly and weigh out all of your ingredients. Hope this helps 🙂

  22. Vahideh on January 12, 2016 at 11:51 am

    Thanks dear gemma
    I love you and all your recipes.
    With best wishes

    • Gemma Stafford on January 12, 2016 at 12:19 pm

      Thank you so much, I really appreciate it 🙂

  23. Vahideh on January 11, 2016 at 1:34 pm

    Hi dear gemma
    I tried this recipe but my macaroon came out bad cracked with no feet when i upside down the bowl my meringue not flow or slip is it enough for meringue or sould reach stiff peak. And the powedered suger sould contain corn starch or not. Please guide me becouse i dissappointed. I love macaroon but i could not make it. Thanks alot

    • Gemma Stafford on January 25, 2016 at 2:25 pm

      Thanks so much for your comment. I’m not really sure what you mean by ‘cracked with no feet’. Can you please explain that to me?

  24. Vahideh on January 4, 2016 at 11:28 am

    Dear gemma
    Thanks alot for your explanation.
    I have quastions.
    My meringue dont get stiff peak but it dont flip when i turn the bowl upside down. Is this point suffitiont for macaron meringue or ut should get stiff peack?
    And is powedre suger using in macaron contain corn starch or not?
    Thanks for your attention.

    • Gemma Stafford on January 11, 2016 at 2:35 pm

      Thanks for your question, your meringue sounds like it is fine to use. Also, most powdered sugars contain cornstarch. Hope this helps 🙂

  25. ritu on June 28, 2015 at 8:15 pm

    Hi Gemma
    could you please clarify if the almonds need to be blanched and by icing sugar you mean powdered sugar + corn starch or just powdered sugar


    • Gemma Stafford on June 29, 2015 at 2:40 pm


      yes blanche the almonds to get the skins off. Icing sugar= powdered sugar . Hope this helps 🙂

      • ritu on June 29, 2015 at 11:10 pm


  26. Mansha on June 5, 2015 at 5:16 am

    Hi gemma! i really love your recipes. I’m turning twelve on august and I’m gonna make your french macaron recipe on my birthday… This was the easiest french macaron recipe. Thank you so much… 🙂

    • Gemma Stafford on June 7, 2015 at 4:51 pm

      That is fantastic Mansha, delighted you like my baking videos :). Good luck with your macaroons and make sure you share a photo with me

  27. SB on May 18, 2015 at 11:51 pm

    Hi! I love all your recipes, but would you mind adding the U.S. measurements to your recipes? I’m stuck on how I convert 55 g of egg whites to cups.

    • Gemma Stafford on May 19, 2015 at 1:15 am

      Hi! All of my recipes usually include U.S. measurements but baking macarons is such an exact science that you’ll want to weigh out your ingredients in grams. Do you have a scale you could use? Thanks for watching!

      • Faiza on August 9, 2016 at 3:34 am

        Hi, i have sm questions
        1.what is st patricks day .i dnt know about it cuz i leave in middle east
        2.can i use all purpose flour ijstaed of almond flour or almond meal also can i use white sugar instead of icing sugar

        U r my inspirational icon
        Plz answer my doubts


        • Gemma Stafford on August 11, 2016 at 10:47 am

          Hi Faiza,
          st Patrick is a Catholic saint, the patron saint of Ireland, where I was born. You can read about this festival here (
          No, you cannot substitute flour for ground almonds in this recipe. This recipe is all about the almonds, and the egg whites.
          You can however make powdered sugar from granulated sugar by blitzing it in a food processor.
          Thank you for being in touch,
          Gemma 🙂

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