These French Macaron Pots of Gold are a whimsical treat that combines delicate textures with rich, indulgent flavors. Crisp, airy macaron shells cradle a velvety filling, creating a perfect balance of sweetness and elegance.
Infused with a hint of vanilla and a touch of gold dust, they’re as enchanting to look at as they are to eat. Ready in just 45 minutes, they’re an effortless way to add a touch of magic to your St. Patrick’s Day celebration.
Each bite offers a symphony of sensations—crunchy yet chewy shells paired with creamy, luscious centers. The golden shimmer adds a festive flair, making them a show-stopping dessert for any gathering.
Whether you’re a seasoned baker or a beginner, this recipe is designed to delight and impress. Share these little pots of gold with loved ones and watch their faces light up with joy.
Ingredients for French Macaron Pots of Gold
- 55 g Almond meal (also known as ground almonds or almond flour)
- 100 g Icing sugar
- 25 g Sugar (caster sugar works best)
- 50 g Egg whites (room temperature; aging them for 24 hours improves results)
- 1 drop Yellow food coloring
- 1 tsp Lemon zest
- Edible gold dust (for decoration)
- Mascarpone, buttercream, or cream cheese (for filling)
- Lemon curd (for the center)
Step-by-Step Instructions
- Prepare the meringue: Beat egg whites on low speed in a medium mixing bowl until soft peaks form. Increase to high speed, gradually add sugar, and beat until stiff peaks form and the mixture becomes shiny.
- Add color and flavor: Mix in the yellow food coloring and lemon zest until fully incorporated.
- Sift dry ingredients: Sift the almond meal and icing sugar over the meringue. Work any small lumps through the sieve with your fingers. Discard any remaining coarse almond bits.
- Fold carefully: Gently fold the almond mixture into the egg whites. Fold slowly until the mixture loosens and becomes smooth (about 30-40 folds). The mixture should flow like lava, and a streak should disappear after 30 seconds to a minute.
- Pipe the macarons: Fill a piping bag fitted with a #5 nozzle (¼ inch thick). Pipe round bases and circles with holes in the center for the tops. Use a stencil on a baking tray lined with parchment paper, leaving room for spreading. Tap the tray gently to remove air bubbles.
- Dry the shells: Let the piped shells dry in a dry area for about an hour. The surface should be dry and not sticky to the touch.
- Preheat the oven: Preheat your oven to 300°F (adjust based on your oven’s calibration).
- Add decorations: Pipe $ signs or other symbols onto the shells using a piping bag with a small hole cut in the tip.
- Bake: Bake for 15-20 minutes, depending on shell size. Cool on the tray for a few minutes, then transfer to a wire rack to cool completely. If shells stick, bake a little longer.
- Assemble the macarons: Dust the shells with edible gold dust. Pipe mascarpone, buttercream, or cream cheese around the rim, leaving the center empty. Add a drop of lemon curd in the center.
- Finish and serve: Place the top shell on the base and press gently. Enjoy within 24 hours for the best texture. These make great gifts!
Perfect Pairings: Sauce and Topping Ideas
While the lemon curd and mascarpone filling are delightful, you can elevate your macarons with other options. Try a raspberry coulis for a tangy twist or a white chocolate ganache for added richness. For a festive touch, drizzle with golden honey or sprinkle with edible gold flakes to enhance the St. Patrick’s Day theme.
Storage Secrets: Keeping Your Macarons Fresh
Macarons are best enjoyed fresh, but if you need to store them, place them in an airtight container with parchment paper between layers. Keep them in the fridge for up to 3 days, but let them come to room temperature before serving. For longer storage, freeze them for up to a month—just thaw in the fridge overnight.
Time-Saving Tips for Busy Bakers
To streamline the process, prepare your ingredients in advance. Measure out the almond flour, icing sugar, and egg whites the night before.
Use a pre-made stencil to speed up piping, and consider making the lemon curd ahead of time. If you’re short on time, skip the drying step and bake immediately—just be mindful of the texture.
Equipment Essentials: Tools for Success
Having the right tools makes all the difference. Use a stand mixer or hand mixer for consistent meringue peaks. A silicone baking mat or parchment paper ensures even baking, and a piping bag with a #5 nozzle helps create uniform shapes. Don’t forget a fine-mesh sieve for sifting the almond flour and icing sugar smoothly.
Common Questions Answered
Why are my macarons cracking? This often happens due to overmixing or under-drying the shells. Can I use liquid food coloring? Yes, but gel or powder food coloring works better for vibrant hues without altering the batter’s consistency.
How do I know when they’re done baking? The shells should lift easily from the parchment paper—if they stick, bake for a few more minutes.
French Macaron Pots of Gold for St. Patrick’s Day
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)
- 1 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 ovenBefore 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! 🙂
