Go Back
Print

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!