Prepare all of the ingredients before you begin. Make sure that the piping bag you will use is big with a round decorating tip, preferably one with a 0.5 or 0.25 inches diameter. Sieve together the powdered sugar and almond flour. You can use Blue Diamond Almond Flour or Bob’s Red Mill Flour. Set the mixture aside for now.
Put a bowl over a pan with simmering water. Add the sugar and egg whites to the bowl. Continue whisking the mixture until it is foamy and the sugar has melted completely. It will just take a few minutes. Touch the liquid between your fingertips to test, and if you feel any sugar grains, continue stirring over the water bath.
Begin whisking the mixture with the whisk attachment on low for about half a minute. Gradually increase the speed to medium. Whisk on medium for one minute, or until the mixture is white and fluffy. Increase the speed to high and whisk until firm peaks form.In this mixture, add the sifted powdered sugar and almond flour created in Step 2.
Add the gold gel coloring and start gently folding the batter with a spatula. When the batter is shiny, thick, and has a consistent flow, it’s time to stop folding.
Transfer this mixture into a piping bag and take two baking sheets that have been linen with parchment paper or a silicone baking mat with a macaron template.
Place a piping bag at a 90-degree angle over the middle of each macaron template. Apply mild pressure and pipe for approximately 3 seconds before swiftly pulling the bag up, twisting slightly. After you’ve piped as many circles as possible, hit the trays a few times each against the counter. This will remove unwanted air bubbles.
Let the trays sit for 20 minutes so that the macarons dry out. Meanwhile, preheat the oven to 325 ℉. To be more careful, bake one tray at a time and make sure you rotate the tray continuously. Bake for about 15 minutes. Continue baking if the macaron is still jiggly. Allow the macarons to cool before adding the filling.
For decoration, combine some gold luster dust with any type of alcohol. The alcohol content is extremely low and will evaporate; you will not be able to taste it. Once you’ve created a paste, use a brush to paint the shells. Allow the macaron shells to dry for 30 minutes.
For the ganache, heat the Baileys and heavy cream in the microwave for 10 seconds. Take caution not to let it boil over. Pour the heavy cream over the white chocolate. Allow it to rest for 2 minutes, covered with a plate or a cloth. Gently whisk the chocolate until totally melted.
Allow it to cool down and then transfer the ganache to a piping bag. Fill the bottom shell of macarons with ganache mixture and cover the top with another shell.Gold Macarons are ready. It is recommended to mature them overnight for better taste. You can store these in the fridge for a week and in the freezer for a month. Enjoy!