Leprechaun Bait
Servings: 50 whole macarons
Ingredients
Macaron Filling
- 3/4 stick (3/4 of a 4oz stick) unsalted butter room temperature
- 6 oz cream cheese right from the fridge
- 1 1/4 cup powdered sugar
- 3/4 teaspoon pure vanilla extract
Macaron Topping
- 1-2 cups white chocolate chips
- 1-2 tablespoons vegetable oil
- crushed pretzels my favorite are the Glutino brand pretzel sticks or twists (they are gluten free and I think they taste better than regular pretzels)
- crushed Chex cereal
- Lucky Charms marshmallows (not crushed)
- crushed Lucky Charms cereal (only crush the cereal part, not the marshmallows)
Instructions
Macaron Shells
- You can use any plain macaron shells for this recipe. Go here for my favorite shell recipe: https://michellesmacarons.com/french-macaron-recipe/
- Bake the shells and let them cool completely
Make the Filling
- Beat the butter and cream cheese together with the paddle attachment until very fluffy and smooth
- Add the powdered sugar and mix on low speed until mostly incorporated
- Add the vanilla extract
- Beat on low speed until the ingredients are incorporated, then turn the mixer up to high speed and beat until very fluffy
Prepare the Topping
- Melt the chocolate, add the oil, and stir until smooth. Use 1 tablespoon of oil for every 1 cup of white chocolate chips
Assemble the Macarons
- Pipe the filling onto a shell and top with another shell
- Refrigerate until the filling is set.
- I like to dip the macaron tops in white chocolate, sprinkle with the pretzels, Chex, Lucky Charms cereal, and Lucky Charms marshmallows then once they've cooled a bit, drizzle them with some pastel colored white chocolate to make them even prettier
- Refrigerate until the chocolate is set
- Put them in an airtight container and refrigerate 24 hours to mature the macarons. Then let them get to room temperature and enjoy!