Hello friends! Today I will show you how to make Gold Macarons! These macarons are shimmering and beautiful! They are filled with a Baileys Ganache.
Make sure to watch the video on this page or on YouTube showing you exactly how to make these Gold Macarons.
I made these Gold Macarons to celebrate St Patrick’s Day. Initially, I wanted to make small gold coins for my Pot of Gold Macarons. And that’s why these macarons are filled with a Baileys Ganache, to fit the whole St Patrick’s theme.
With the batter for these macarons, I made both regular size macarons, and mini ones, because I wanted to make the little coins for the pot of gold.
To make the mini golden macarons, simply pipe them smaller. I piped a little drop that measured almost 1 inch on the baking mat.
Drying time and baking time will be shorter for the mini macarons. I usually bake my macarons 15 to 20 minutes, but the small ones took about 12 minutes, but I recommend checking at 10 minutes, or perhaps earlier depending on your oven.
Always remember that baking time, and baking temperature will depend on your own oven, make sure to study your oven, experiment with different times, temperatures, and oven rack levels in order to find out what’s best for you.
You can read more about how to understand and figure out your oven here.
Making Gold Macaron Shells
To make the macaron shells gold, I painted them with gold luster dust dissolved in rum.
This is the gold luster dust I used.
It is very important to use alcohol such as rum or vodka to dissolve the luster dust, and not water. Alcohol evaporates really fast, whilst the water will make the shells soggy or even desintegrate.
Don’t worry, you won’t be able to taste any alcohol, it all evaporates.
Dissolve the luster dust in the alcohol and mix until you obtain a paste. Then brush it on the macaron shells, and don’t forget to brush the feet as well as the top of the macarons.
Let the macarons dry for about 30 minutes.
If you like this recipe, here are some more recipes you may enjoy:
- Guinness Macarons
- Shamrock Macarons
- Rainbow Macarons
- Hazelnut Macarons
- Salted Caramel Macarons
- Creme Brulee Macarons
- White Chocolate Macadamia Macarons
- Butterbeer Macarons
- Dulce de Leche Pecan Macarons
- Nutella Macarons
And to learn more about macarons visit Macaron School, a place where you can find a lot of information that can help you become a better macaron baker. From troubleshooting guides, to beginners tips, and a lot more!
Thank you so much for reading today’s post!
- 100 grams egg whites
- 100 grams white granulated sugar
- 105 grams almond flour
- 105 grams powdered sugar
- A few drops of gold gel food coloring (or yellow)
- 250 grams white chocolate
- 38 grams Baileys Irish cream
- 32 grams heavy cream
- 1/4 tsp Jameson optional
- Gold luster dust
- Before you start, get all of the ingredients ready. Prepare a large piping bag, fitted with a large round tip, I use a 1/2” diameter tip. Set aside.
- Line two baking sheets with parchment paper or silicone mat.
- Measure out all of the ingredients.
- Sift the powdered sugar and almond flour together. Set it aside.
- Place a bowl over a pan with barely simmering water, add the sugar and egg whites to the bowl. Whisk the mixture until frothy and the sugar is completely melted. It will take a couple of minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking the mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water because you don’t want the whites to cook.
- Also, don’t overheat the sugar syrup, this may cause issues down the line, such as wrinkly macarons.
- Transfer the syrup to the bowl of a stand mixer.
- With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until the mixture is white and starting to become fluffy. Raise the speed to high, or medium-high and whisk for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- Whisk until stiff peaks have formed. When you pull your whip up, the peak should be stiff and shooting straight up, with possibly a slight bend at the top, but not bending down to the side.
- Pour the sifted powdered sugar and almond flour into the stiff meringue.
- Add the food coloring at this point, if using. I added some gold gel food coloring.
- Start folding gently forming a letter J with a spatula.
- How to know when to stop folding the batter: It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this.
- First, pick up some batter with the spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- There’s another test you can do. I call it the Teaspoon test.
- Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
- If the batter stays stiff, forming a point and doesn’t spread out, fold a little bit more, about 3 folds. Test again.
- Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper or silicone mat, it’s ready.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- When you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly the batter is ready. The batter will keep flowing off the spatula non-stop, but not too quickly.
- Transfer the batter to the piping bag.
- Place the piping bag directly 90 degrees over the center of each macaron template. Apply gentle pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
- Once you’ve piped as many circles as you could, bang the trays against the counter a few times each.
- Use a toothpick to pop any air bubbles in the surface of the shells.
- I also piped mini shells to make mini gold macarons. The mini gold macarons were about 1 inch each. After piping the mini gold macarons, also bang the tray against the counter and use a toothpick to pop any air bubbles on the surface of the macarons.
- Let the trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 300ºF.
- Bake one tray at a time.
- Bake for 5 minutes, rotate tray.
- I bake each tray for about 15 to 20 minutes.
- The mini macarons, in case you make them, will take less time to bake, probably around 10 to 12 minutes depending on your oven and temperature.
- When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
- Mix the baileys with the heavy cream, and heat in the microwave for 15 second intervals, until hot. Be careful so it doesn’t boil over.
- Pour the hot heavy cream and baileys over the white chocolate. Cover with a plate or with a towel and let it sit for 2 minutes.
- With a whisk gently stir the chocolate until completely melted.
- If the chocolate isn’t melting entirely place it in the microwave for 5 seconds at a time, stirring in between, until melted.
- Do NOT over heat the chocolate because it will separate and curdle.
- Do NOT use white chocolate chips from the store, those aren’t real white chocolate, and will not work well, causing you to waste ingredients and money. Look for white chocolate bars, or white callets by Callebaut or other brands that will tell you their chocolate has over 20% cocoa butter. Store bought white chips have additives, and lots of oils which makes them seize and separate when you try to melt them.
- Once the white chocolate has melted entirely, add a little bit of Jameson and stir to combine. Then, set it aside at room temperature to cool down.
- After about an hour or so, the ganache should be ok to use.
- If you place the ganache in the fridge, and it becomes too hard, you can always whip it with a mixer, the whipping will make the chocolate smooth and creamy, easy to pipe.
- If the ganache is too soft, that’s because you either used white chocolate that didn’t contain 20% cocoa butter in it, or you added too much liquid.
- The ganache will pipe best if it’s at room temperature, but the whipping trick will work as well in case you want to make it ahead and keep it in the fridge.
- Mix some gold luster dust with any alcohol (vodka, rum) of your preference. It has to be alcohol because water will make the shells soggy or even make them disintegrate. The alcohol amount is super low and will evaporate, you won’t be able to taste it at all.
- You will need just a few drops of vodka or rum for a teaspoon of luster dust, but this will also depend on the brand you are using.
- Once you’ve obtained a paste of sorts, use your brush to paint the shells and the feet.
- Let the macaron shells dry for about 30 minutes.
- Place the ganache in a piping bag.
- Pipe on each bottom shell of the macarons.
- Top with another shell.
- Let the macarons mature overnight before serving.
- Store the macarons in the fridge for up to 7 days or in the freezer for up to 1 to 2 months.