If you’re anything like me, you believe holidays deserve desserts that are just a little bit silly! Everyone focuses on green frosting, but we’re leveling up for St. Patty’s Day this year. Forget boring cookies; we are making Lucky Charms Chocolate Ganache Macarons. Yes, you read that right—the delicate, technical shell paired with the fun, crunchy marshmallows!
Now, macarons require precision, but I promise we can have fun with it. While getting those perfect little ‘feet’ takes practice, the filling is where we nail the creamy texture. My focus when adapting this was keeping the chocolate ganache really rich but absolutely smooth so it paired perfectly with the cereal-inspired shells. I’m Hanna Foster, and as an Adaptation Specialist here at Recipes by Betty, balancing tricky techniques with fun flavors is exactly what I love to do. These treats are guaranteed to be the star of your St. Patrick Party Food spread!
Why You Will Love These Lucky Charms Chocolate Ganache Macarons
Honestly, these aren’t just macarons; they are little edible celebrations! They hit that perfect spot where baking skill meets pure, rainbow-colored fun. Why should you print this recipe out right now? Well, here’s why I’m obsessed:
- Unbeatable Texture Contrast: You get that crisp, slightly chewy shell giving way to a deeply rich, smooth chocolate ganache. And then—BAM!—a fun crunch from the cereal marshmallows. It’s a party in your mouth!
- Perfect Themed Treat: These are fantastic for any celebration. Forget the boring gingerbread; these Lucky Charms Chocolate Ganache Macarons are colorful, whimsical, and totally scream St. Patrick’s Day! They make beautiful holiday desserts.
- Rich, Not Too Sweet Filling: We worked hard on that ganache so it’s dark and decadent, which means it balances the sweetness of the marshmallows perfectly. No one wants a cloyingly sweet macaron!
- Kid-Approved Fun: These are great as St Patrick’s Day For Kids Treats because kids recognize the marshmallows instantly, and they are perfectly portioned.
- Impressive Presentation: Macarons always look fancy, even when they are filled with breakfast cereal. They elevate any dessert table instantly.
Essential Equipment for Perfect Lucky Charms Chocolate Ganache Macarons
Look, macarons are fussy, I won’t lie to you. If your oven runs hot or your whisking arm gives out, you’ll end up with flat discs instead of beautiful, footed shells. That’s why you need the right tools in your arsenal before you even think about mixing the almond flour. Don’t skimp on prep!
We only need a few basics for these Lucky Charms Chocolate Ganache Macarons, but using the right gear makes all the difference between success and a sticky mess. I always pull these items out first to make sure I’m ready to go before the delicate meringue gets involved:
- Baking sheet: Obviously! You need a flat, heavy-duty one. Lighter sheets can warp in the heat, causing uneven baking—and uneven baking means uneven macaron feet!
- Piping bag and a round tip: Get a nice, sturdy piping bag and a medium-sized, plain round tip. Consistency in size makes them look professional when they are all lined up before baking.
- Sifter: This is the non-negotiable secret weapon for great shells. You absolutely must sift the almond flour and powdered sugar together. If you don’t, those little lumps of almond meal resist mixing and end up as lumps on the surface of your shells. Trust me, sift it two times if you have to!
- Stand Mixer or Hand Mixer: Unless your whisking arm is Olympic-level strong, you need electric help to hit those stiff peaks on the egg whites.
Gathering Ingredients for Lucky Charms Chocolate Ganache Macarons
Okay, deep breath time! We’re making macarons, which means we have to respect the chemistry going on here. Having everything perfectly measured out beforehand is the only way to tackle this without turning into a frantic mess. It’s all about that structure for the shells and that smooth melt for the filling. My personal preference is to use good quality chocolate chips—don’t go super dark on these Lucky Charms Chocolate Ganache Macarons, the milkier tone pairs better with the cereal.
I always lay everything out on my counter before I even turn the mixer on. It saves time, and trust me, time is essential when you’re working with egg whites. If you want to dive deeper into the technique comparison, I always read up on French versus Italian meringue before a big batch, just to get my head right!
For the Macaron Shells
These are the precision parts, so make sure your butter stays cool and your eggs are room temperature—that’s key for a good meringue. Don’t eyeball anything here; use a kitchen scale if you can!
- 1 cup almond flour
- 3/4 cup powdered sugar
- 2 large egg whites, making absolutely sure they are at room temperature
- 1/4 cup granulated sugar
- 1 pinch Green food coloring, optional (This is where we get that festive color!)
For the Chocolate Ganache Filling
This filling is where we sneak in the fun! The heavy cream has to be heated just right—too hot and you scorch the chocolate; too cool and it won’t melt properly. Watch it closely, and you can check out some great technique tips from the pros at Guittard if you need a visual.
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 cup Lucky Charms marshmallows, finely chopped (Don’t forget to chop these small so they don’t break your shells when you bite in!)
Step-by-Step Guide to Making Lucky Charms Chocolate Ganache Macarons
Okay, you’ve got your ingredients lined up, your mixer bowl is clean, and you’re ready to transform simple powders into those gorgeous little discs. Making Lucky Charms Chocolate Ganache Macarons is a dance between speed and softness. Don’t rush the meringue, but once you start folding in the dry ingredients, you need to move with purpose! If you need a full rundown on shell technique, check out my guide on how to make mini macarons for extra assurance.
Preparing the Macaron Batter
First things first: get those dry ingredients mixed up. You absolutely must sift the almond flour and powdered sugar together until they are light as air. No lumps allowed! While that’s done, start beating your room-temperature egg whites. When they start looking foamy, slowly stream in that granulated sugar. Keep mixing until you hit stiff peaks—when you pull the whisk out, the peak should stand straight up without drooping over. Now, this is crucial: add your optional green food coloring here! Gently fold the dry mixture into the meringue. I mean gently. Use a spatula to sweep down the side and fold over. Stop mixing as soon as you see no more white streaks, even if it looks a little messy. Overmixing kills the air!
Piping, Resting, and Baking the Shells
Load that beautiful batter into your piping bag fitted with the round tip. Pipe small, even circles—about the size of a quarter—onto your prepared baking sheets. Try to keep the tops uniform! Once they are all piped, they need their beauty rest. Let them sit out on the counter for a full 30 minutes. You’re waiting for a dry skin to form; lightly touch one—if you don’t leave a fingerprint in the batter, they are ready. Bake them low and slow at 300°F (150°C) for about 14 to 16 minutes. When they’re done, the shells should feel firm, and you can gently wiggle the top without the ‘foot’ coming off. Let them cool completely before you even think about peeling them off the paper. Patience is flavor!
Creating and Assembling the Ganache Filling
While those shells are cooling, focus on the decadent center. Heat your heavy cream just until it bubbles slightly around the edges—don’t let it boil hard! Pour that warm cream over your semi-sweet chocolate chips. Let it sit undisturbed for five minutes to melt, then stir gently until you have a perfectly smooth chocolate mixture. Look up some tips on ganache consistency if you’re nervous; King Arthur Baking has a great visual guide. Once it’s cool enough to handle but still pipeable, fold in those finely chopped Lucky Charms marshmallows. Now, take two cooled shells, pipe a dollop of ganache on the flat side of one, and gently press the other shell on top. You’re done!
Tips for Perfecting Your Lucky Charms Chocolate Ganache Macarons
Macarons are legendary for being temperamental, but honestly, most issues just come down to rushing one small step. Once you master these few critical points, your Lucky Charms Chocolate Ganache Macarons will come out perfectly every time, festive marshmallows and all! Don’t let the internet scare you; listen to these four things, and you’ll be fine.
I’ve learned these tips through many failed batches—which meant tons of extra chocolate ganache tasting, so it wasn’t all bad! For more general baking wisdom, I always check out tips like these on baking basics, even when making treats that look this fun.
Check for Humidity: The Ghost of Macarons Past
Humidity is our number one enemy. If it’s raining, dumping snow, or just generally damp out, your shells won’t develop that dry skin during the resting period. When the skin doesn’t form, when you bake them, the air rushes out the bottom, and you get cracked tops or no ‘feet’ at all. If it’s a humid day, try placing your piped shells in front of a fan for a bit longer than the standard 30 minutes. Sometimes cutting the baking time slightly helps too, as you don’t want to over-bake them!
Master the Meringue – Stiff Peaks are Non-Negotiable
If your egg whites don’t reach stiff, glossy peaks, the entire structure of the macaron collapses. When you lift the whisk, that peak needs to stand straight up, like a stubborn little mountain. If it’s soft and flops over (soft peaks), you haven’t incorporated enough air. If the sugar wasn’t added slowly enough, sometimes the meringue looks grainy instead of glossy. If you see graininess, keep mixing! A stable meringue is what holds the airy texture in your Lucky Charms Chocolate Ganache Macarons.
Don’t Fear the Fold, But Don’t Overdo It
Folding is the most terrifying part because you’re trying to deflate the meringue as little as possible while incorporating the dry ingredients. Stop mixing when you think you should stop—and then fold two more times. You are aiming for the ‘lava’ consistency. When you lift your spatula up, the batter should fall back into the bowl in a slow, continuous ribbon that disappears into the rest of the batter in about 20 to 30 seconds. If it flows too fast, you’ve deflated it too much. If it clumps, you need one more fold.
Let Them Mature in the Fridge
Even though you assemble your Lucky Charms Chocolate Ganache Macarons right away, they taste 100 times better the next day. Once filled, store them in an airtight container in the fridge overnight. This period allows the moisture from the rich chocolate ganache to soften the shell slightly. This process, called ‘maturation,’ gives you that perfect, slightly chewy macaron texture we all crave!
Serving Suggestions for St Patrick’s Day Party
Now that you’ve conquered the delicate art of the macaron, it’s time to show off your delicious Lucky Charms Chocolate Ganache Macarons! Since these are such a fun, themed treat, presentation really matters, especially if you’re planning a big celebration. I love that these double as sweet treats but also function as fantastic Green Foods For Party decor.
If you’re hosting a larger St Patrick’s Day Party, think about creating a tiered display. Macarons look amazing stacked up, and their natural green hue fits right in without needing any extra fuss.
Creating a Themed Dessert Board
Don’t just serve them on a plain plate! Think about pairing these macarons with other easy St Patrick’s Day Snacks For Kids. Surround your platter with little bowls of the actual Lucky Charms cereal—the colors echo perfectly. You could also include some simple green grapes or maybe even some pale green meringues if you happen to have extra whites lying around!
Color Coordination for Maximum Impact
Since the shells are tinted green, they stand out beautifully against white or light wood serving trays. If you want to add a little extra sparkle for the party, use a light dusting of edible gold shimmer spray right before serving. It catches the light and feels instantly festive. They look way more elegant than typical St Patty Day Food, but they still have that fun, silly factor!
Individual Packaging for Party Favors
If you are sending your guests home with a little something, these macarons are perfect for party favors. Just slide one or two into a tiny cellophane bag and tie it with a green or gold ribbon. They become little individual gifts, and they keep well packaged like this for a day or two. It’s a lovely way to send them off with a sweet reminder of your awesome St Patrick Party Food.
Storage and Reheating Instructions for Your Treats
You’ve made these gorgeous Lucky Charms Chocolate Ganache Macarons, and trust me, you should absolutely try to save some for later! But macarons are delicate creatures, especially once we introduce that lovely, creamy chocolate ganache filling. They definitely don’t store the same way a cookie does.
The biggest secret with filled macarons is that they actually improve after a night in the fridge. The shells soak up a tiny bit of moisture from the ganache, which mellows out that initial crispness into that perfect, soft chew. I always make mine the day before I need them to serve them. I check out guides like the one on Taste of Home if I need a quick refresher on the ganache itself.
The Best Way to Store Assembled Macarons
Once you’ve sandwiched your shells together with that marshmallow-studded chocolate filling, you need an airtight container. This is super important! Exposure to air dries them out rapidly, and they don’t do well absorbing weird fridge smells—like last night’s tuna casserole. So, place them neatly in a single layer if possible, or use parchment paper between layers, inside a good quality container.
Put that container in the refrigerator. They will easily keep beautifully for 3 to 5 days this way. Honestly, I’ve eaten ones that are a week old, and while the shells were a bit softer, the flavor was still incredible. Just make sure they are sealed up tight to protect those colorful little details!
Bringing Them Back to Room Temperature
This is the second most crucial step after the folding—don’t serve them straight from the fridge when they are rock solid! Take your airtight container out of the refrigerator about 30 minutes before you plan to serve your St Patrick’s Day Snacks For Kids. Letting them sit on the counter allows the ganache center to soften just slightly, making the whole macaron easier to bite into. They’ll achieve the right balance of texture when they warm up just a touch.
Can I Freeze These? (A Word of Caution)
Technically, yes, but I really don’t recommend freezing the *assembled* macarons. The humidity changes when freezing and thawing can sometimes make the shells weep or get sticky. If you absolutely must make them way ahead of time for your St Patrick’s Day Party, your best bet is to bake the empty shells, store those dried shells layered between parchment paper in an airtight container in the freezer for up to a month. Then, make the ganache fresh, fill them the day before serving, let them mature in the fridge, and serve!
Why We Skip Reheating
Please, please, please don’t ever try to microwave or heat your finished Lucky Charms Chocolate Ganache Macarons! We are working with delicate baked meringue here. Zapping them in the microwave will turn that crisp shell instantly chewy and potentially melt the filling into a chocolate puddle, destroying the whole structure we worked so hard to create. Just let them come to room temperature naturally on the counter!
Frequently Asked Questions About Lucky Charms Chocolate Ganache Macarons
I know when you look at that recipe, you might have a few little questions pop up—especially since macarons can be a little intimidating! Don’t worry, I’ve gathered the top things people ask me when they’re planning to tackle these fun, festive treats. We want your Lucky Charms Chocolate Ganache Macarons to be a home run for your St Patrick’s Day Party!
Can I make these Lucky Charms Chocolate Ganache Macarons ahead of time?
Oh, you absolutely can, and I actually recommend it! The shells are the tricky part, and they actually benefit from being made ahead. You can bake your empty shells, make sure they are completely cooled, and store them in an airtight container at room temperature for up to a week. Then, make your chocolate ganache filling the day before you plan to serve them. Assemble them the day before serving, and let them sit in the fridge overnight! That maturation time is key for the best texture, making them perfect holiday dessert recipes.
Are these St Patrick’s Day Snacks For Kids easy to transport?
They are actually quite stable once they are paired up, but you have to pack them carefully! Macarons can crack if they bump around too much, which is why they are better than a giant sheet cake for portability. For transport, always use a rigid, flat container—like a plastic cake carrier with a lid. Try to fit them snugly on the bottom layer, perhaps nestled next to some lettuce leaves or cupcake liners to stop them sliding. If you are taking them to a big event, they make excellent, small St Patrick’s Day Snacks For Kids that won’t get smashed in the car ride!
Why do I need to chop the Lucky Charms marshmallows?
This is a really important detail for the filling! If you toss in whole marshmallows, two things happen: first, they won’t distribute evenly in the ganache, meaning some bites are all chocolate and others are just marshmallow fluff. Second, those whole pieces are too big and can actually push the macaron shells apart or crack them when you bite down. Chopping them finely embeds the flavor and texture throughout the filling so you get that fun crunch in every single bite of your Lucky Charms Chocolate Ganache Macarons.
Can I skip the green food coloring?
You certainly can skip the green if you like a more classic look! The flavor profile—chocolate, almond, and cereal—is fantastic on its own. However, if you are trying to make fun Green Snacks for a party theme, the coloring really sells it! The amount we use (just a pinch) won’t affect the subtle flavor of the meringue at all, only the color. If you don’t use green, they still make great St Patrick’s Day Food Ideas, just maybe less obviously themed!
Nutritional Estimate for Lucky Charms Chocolate Ganache Macarons
Okay, let’s talk fuel! While I am definitely more concerned with the flavor fireworks these Lucky Charms Chocolate Ganache Macarons provide, I know some of you are curious about the hard numbers. Since we are working with sweet batter, rich cream, and sugary cereal marshmallows, these definitely fall into the ‘treat’ category, which is exactly what they should be!
Please remember that these numbers are just an estimate, designed to give you a general idea of what you’re consuming per macaron. Ingredient brands, the exact amount of that delicious ganache you pipe on, and whether you used dark or milk chocolate chips can all change these figures slightly. For the most detailed breakdown, always check your specific labels. For a full disclaimer on how we track things around here, you can always check out my general notes on nutritional estimation.
Here is the overview based on 1 (one) completed macaron, assuming 12 servings total:
- Calories: Around 250 per macaron. A good, respectable little treat!
- Fat: About 14 grams total. That comes mostly from the high-quality chocolate and the butter/shortening in the shells, which is what gives them that wonderful tender crumb.
- Carbohydrates: Roughly 30 grams. That includes the almond flour and the sugar from the cereal, of course.
- Protein: A modest 4 grams, thanks mostly to the egg whites and almond flour.
- Sugar: A bit high here, coming in around 20 grams. That’s the price of whimsy when you’re dealing with marshmallows and powdered sugar, right? But hey, it’s worth every speck!
- Fiber: We get about 2 grams of helpful fiber mainly from the almond flour.
So, enjoy these spectacular Lucky Charms Chocolate Ganache Macarons guilt-free—they are fantastic St Patrick’s Day Food, and we earned every calorie!
Lucky Charms Chocolate Ganache Macarons
Equipment
- Baking Sheet
- Piping Bag
- Sifter
Ingredients
Macaron Shells
- 1 cup almond flour
- 3/4 cup powdered sugar
- 2 large egg whites room temperature
- 1/4 cup granulated sugar
- 1 pinch Green food coloring optional
Chocolate Ganache
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1 cup Lucky Charms marshmallows finely chopped
Instructions
- Sift the almond flour and powdered sugar together.
- Beat the egg whites until they become foamy. Slowly add the granulated sugar until stiff peaks form when you lift the whisk.
- Gently fold the dry ingredients into the beaten egg whites until just combined.
- Pipe small circles of the batter onto a baking sheet lined with parchment paper.
- Let the piped shells rest for 30 minutes until a dry skin forms on the surface.
- Bake the shells at 300°F (150°C) for 14 to 16 minutes. Cool the shells completely after baking.
- Heat the heavy cream until it is just warm. Pour the warm cream over the chocolate chips and stir until the mixture is smooth.
- Fold the chopped marshmallows into the smooth ganache.
- Use the ganache to sandwich two cooled macaron shells together.