1. Melt chocolate in the microwave or using the double boiler method.

2. In a small saucepan over medium heat, warm the heavy cream without boiling.

3. Add the warm cream to the melted chocolate, then stir in the Baileys liquor. Mix with a spatula and emulsify using an immersion blender.

4. Add the butter and emulsify again until smooth.

5. Transfer ganache to a flat container and cover with plastic wrap touching the surface. Refrigerate for 4-6 hours until it reaches piping consistency.

6. Sift together almond flour and powdered sugar in a mixing bowl. Set aside.

7. In the bowl of a stand mixer, whisk room-temperature egg whites on low speed. Gradually add granulated sugar one tablespoon at a time.

8. Add green food coloring. Increase mixer speed to medium-high and whip until stiff peaks form (10-15 minutes).

9. Fold dry ingredients into the whipped egg whites. When the batter flows like lava, transfer to a piping bag with a round tip.

10. Pipe shamrock-shaped macarons onto a baking mat using a printed template underneath.

11. Tap baking sheet on the counter a few times to release air bubbles. Let rest until shells are no longer sticky to the touch.

12. Bake in a preheated oven at 275°F (135°C) to 300°F (150°C) for 12-14 minutes. Adjust based on your oven.

13. Let shells cool completely on the baking mat before removing. Pair similar-sized shells together.

14. Fill with chilled Baileys ganache and sandwich the shells. Let set before serving.