Shamrock Macarons filled with Baileys Ganache. Baileys ganache recipe: -250 grams white chocolate -38 grams Baileys Irish cream -32 grams heavy cream -1/4 tsp Jameson optional Heat the cream and baileys together. Pour over the chocolate (make sure to use good quality chocolate!) whisk and add Jameson which is optional. Let it come to room temp or place in the fridge for 5 to 10 minute intervals always giving it a stir in between until it becomes thick to be piped. Sometimes if the ganache was in the fridge and became too thick, I’ll whip with a mixer to make it smoother and that will usually thin it out and make it pipeable. The shamrock template is available on my blog for free to be downloaded! ☘️ #stpatricksday #stpatricksdaycookies #baileysirishcream #ganache #macarons #macaronstagram #macaron #macaronlover