1-Ready to dive into making your own Pot of Gold Macarons? Let’s walk through it step by step, so you can get that crispy macaron texture just right. Start by getting all your ingredients lined up this keeps things smooth and fun, even if you’re a busy parent juggling multiple tasks.

2-First, preheat your oven to 300°F or 325°F based on your oven’s quirks, and get a piping bag ready with a round tip. Line your baking sheets with parchment paper or a silicone mat, and place the Pot of Gold template underneath for guidance. Sift the 105 grams powdered sugar and 105 grams almond flour together to remove any lumps, then set it aside for later.

3-Next, use a double boiler to whisk the 100 grams egg whites and 100 grams granulated sugar over simmering water until the sugar dissolves completely be careful not to let the bowl touch the water or overheat. Once done, transfer this mixture to a mixer and whip it on low speed, then ramp up to medium-high until stiff peaks form. Add your black powder food coloring early in this process for even distribution.

4-Gently fold in the sifted dry ingredients, and if needed, mix in a bit more black gel food coloring to get that deep color. Keep folding until the batter flows in slow ribbons and passes the teaspoon test, meaning it’s just right not too thick or runny. Now, scoop it into your piping bag and pipe the batter onto the trays, following the template outlines and adjusting your pressure for any thick or thin spots.

5-Right after piping, use a toothpick to spread the batter to the outlines and pop any air bubbles. Give the tray a good tap on the counter to release more bubbles and smooth everything out. Let the macarons rest for 20 to 40 minutes until they’re dry to the touch this step is crucial for that crispy macaron texture. Finally, bake them for 15 to 20 minutes, rotating the tray after 6 minutes to ensure even baking, then let them cool completely on the trays.

6-Once your macarons are baked and cooled, it’s time for the hard candy window. You have two options here to create that colorful macaron filling element. For the Jolly Ranchers method, place unwrapped clear candy in the center after the first 6 minutes of baking, then bake for another 10 minutes until it’s melted and set nicely.

7-Alternatively, try the candy syrup method: Cook the 400 grams sugar, 120 ml water, and 60 ml light corn syrup to 290°F to 300°F, then spoon a thin layer onto the cooled macarons in the center. Let it set for 20 minutes, making sure the layer isn’t too thick to avoid a hard bite.

8-Beat the 85 grams unsalted butter at room temperature until it’s creamy, then add the 30 grams black cocoa powder and 125 grams powdered sugar, mixing until combined. If the mixture seems too dry, stir in 1 or 2 tablespoons of milk or heavy cream. Beat it on medium-high for about a minute, add the 1 teaspoon vanilla extract, and mix well. Transfer this to a piping bag with a small round tip for easy assembly.

9-Pipe the black buttercream around the edges of your cooled macaron shells, sprinkle gold coin sprinkles in the center, and sandwich it with another shell. Finish by brushing on some golden luster dust for that extra sparkle. Prep time is about 3 hours including drying, baking takes around 40 minutes, so total time is roughly 3 hours and 40 minutes totally worth it for this pot of gold macarons recipe with colorful filling and crispy texture!