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You are here: Home / Desserts / Shamrock Shake Macarons Recipe

Shamrock Shake Macarons Recipe

Posted by Jessica Pinney on March 11, 2018, last updated January 24, 2021

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Shamrock Shake Macarons on a white background. The one in front is garnished with a maraschino cherry.

There always seems to be a sea of green desserts for St. Patrick’s Day, and that just warms my heart because green is my favorite color and has been for as long as I can remember.

Shamrock shakes are probably the most iconic St. Patrick’s day recipe. I love ’em and was recently horrified to find out that just one contains over 800 calories! Holy hell. Good luck making it to the pot of gold at the end of the rainbow with that kind of diet!

While these Shamrock Shake macarons aren’t healthy, I can promise they have less than 800 calories! They’re also super adorable. Who wouldn’t want to shove one of these into their mouth??

Close up with a Shamrock Shake Macaron with a maraschino cherry on top.

If you’re intimidated by making macarons because you’ve heard it’s really hard, don’t be. They are not as difficult to make as people make it seem, and there are a few ways to make it easier.

We “cheat” a little and use a silicone macaron baking mat. If you are not a professional pastry chef, you’re gonna want one of these. In my opinion, they take out the hardest parts of making macarons for beginners.

Using the mat as a guideline makes it easy to make all the cookies the same size. It also helps the cookies hold their shape and develop the “feet” a proper macaron is supposed to have.

This post contains affiliate links (when you buy we make a little money at no cost to you). See our disclosure for more information.

Three Shamrock Shake Macarons stacked on top of one another with a cherry on top.

To recreate the Shamrock Shake flavor, I added peppermint extract to the macaron shells and vanilla extract to the buttercream filling.

Don’t forget the cherry on top! If you don’t want to put the cherry on top, you can slice them in half and put one half inside each cookie. As a maraschino cherry addict, I did both. Who doesn’t want double the cherry flavor?

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Shamrock Shake Macarons Recipe

These festive green Shamrock Shake Macarons are peppermint flavored with vanilla buttercream filling. 

  • Author: Jessica Pinney
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Category: Dessert
  • Cuisine: French
Shamrock Shake Macarons
Print Recipe
★★★★ 4 from 1 reviews

Ingredients

Macaron Shells

120 Grams Egg Whites, room temperature

170 Grams Almond Flour

200 Grams Powdered Sugar

1/8 tsp Salt

1/4 tsp Cream of Tartar

70 Grams Granulated White Sugar

3/4 tsp Peppermint Extract

Wilton’s Gel Food Coloring – Kelly Green

Maraschino Cherries, rinsed then blotted dry

Buttercream Filling

2 Egg Whites

2/3 Cup Sugar

12 Tablespoons Butter, softened

1/2 Tsp Vanilla Extract

Instructions

Macaron Shells

Place the almond flour, powdered sugar, and salt in a food processor. Process the mixture until it is very fine, then sift to remove any clumps. Set aside.

In the bowl of a stand mixer, add the egg whites and cream of tartar. Mix together on medium-high speed. When there are soft peaks, gradually add the granulated white sugar. Continue to whip until sugar has been incorporated and batter becomes stiff. Add color and peppermint. Whip another 30-60 seconds to combine.

Now add the almond flour mixture. Fold in with a spatula until the batter drops from the spatula in a long ribbon.

Using a piping bag & large round tip, pipe 1.5″ diameter rounds onto a baking sheet lined with parchment paper or a silicone macaron baking mat. Allow to dry at least one hour, or until thin, dry membrane forms on the surface. (To test that they are dry, touch a shell with your finger. If it doesn’t stick, they’re ready)

When dry, bake one tray at a time at 300 degrees F until set (10-15 minutes). Allow to cool, then carefully peel from the parchment paper or mat.

Buttercream Filling

Place a metal bowl over a pot of gently simmering water. Add in the egg whites and sugar. Whisk occasionally, cooking about 5 minutes, until the mixture is warm to the touch and does not feel gritty when rubbed between your fingers.

Remove from the heat then whip on medium-high until stiff and glossy & completely cool. Add in the butter one tablespoon at a time. If the buttercream seems runny, place bowl in the refrigerator for 15 minutes, then whip again. Add the vanilla and incorporate.

Place buttercream in a pastry bag fitted with desired tip. Pipe the buttercream onto half of the macaron shells, then place the other half of the shells on top to create the cookie. Pipe a small amount of buttercream on top of the macaron, then place the cherry on top.

Nutrition

  • Calories: 130

Did you make this recipe?

Please tag @cookingwithjanica and use #cookingwithjanica on social media. We'd love to see!

Adapted From Baking A Moment

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  1. Karen says

    December 11, 2019 at 6:31 pm

    These were a little too minty for me, but otherwise I really like the recipe. Will adjust that next time.

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