A fun and festive macaron, all decked out in St. Patrick’s Day green! These minty treats will remind you of your favorite seasonal fast food treat: the Shamrock Shake!
The countdown is on for St. Patrick’s Day!
How do you like to do St. Patrick’s? When I was younger (in other words: pre-kids) I used to celebrate in a big way. But life is much different now, and I’ve found the best way to mark the occasion is with some fun Irish-inspired treats for the fam.
As far as I can tell, there are three main directions you can go with St. Paddy’s desserts: 1) a classic Irish dish, 2) something made with Guinness, Irish Whiskey, or Bailey’s, and 3) something completely, embarrassingly inauthentic and ridiculously bright green.
Today, we are going with option #3. And on Friday I will share something more #2-ish, that is so incredibly simple and delish. Maybe next year we’ll do a #1-er.
So yes. There’s certainly nothing authentic about these Shamrock Shake Macarons. They couldn’t be less Irish, really. What they are is nostalgic, colorful, and F-U-N-fun. The shells are just simple almond, tinted green and piped about an inch and a half in diameter, so they’re perfectly poppable in just a bite or two.
The filling will bring back those childhood memories of that special fast food treat that we always looked forward to at this time each year. It’s smooth, light, and creamy, with a hint of mint and a little sweet vanilla. And don’t forget the cherry on top! It wouldn’t be Shamrock Shake without it.
Shamrock Shake Macarons
A fun and festive macaron, all decked out in St. Patrick's Day green! These minty treats will remind you of your favorite seasonal fast food treat: the Shamrock Shake!
Yield: about 2 1/2 dozen sandwiches
- Bake the macaron shells according to the recipe directions.
- Place the egg whites and sugar in a large metal mixing bowl and set over a pot of barely simmering water. Cook, whisking occasionally, until the mixture is very warm to the touch and no longer feels gritty when rubbed between the thumb and forefinger (about 5 minutes). Remove the bowl from the heat and whip on medium-high speed until stiff and glossy and completely cool. (There should be no hint of warmth when you place your hand on the side of the bowl.) Whip in the butter, a tablespoon at a time. (If the buttercream seems runny, place the entire bowl + whisk in the refrigerator for 10 to 20 minutes, then re-whip.) Stir in the vanilla and peppermint extracts and transfer to a pastry bag fitted with a 4B tip. Pipe the buttercream on half the macaron shells and sandwich. Pipe a small amount of buttercream on the tops of the macarons, and top with a maraschino cherry.
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