Eggnog Macarons

Eggnog Macarons are really very special. I think delicate and lovely Macarons could be the perfect elegant addition to your holiday table, or you can box them up and give them as gifts.

a closeup shot of eggnog macarons with nutmeg and a grater

People go absolutely gaga over French macarons. Over the course of the 10 years I was running my wedding cake business I watched the wave of French macaron popularity swell.

These Eggnog Macarons are scented with cinnamon, nutmeg, brandy and rum to create the perfect holiday treat.

Ingredients

macaron ingredients in bowls.

Ingredient Notes

  • Almond flour – Use premade almond flour or you can grind blanched almonds in a food processor.
  • Egg Whites – Use fresh egg whites that have been aged overnight in the refrigerator. Do not use pasteurized egg whites unless the carton specifically states they can be used for meringue.
  • Cream of Tarter – Acidifies the batter. Acidic foods don’t brown as well as less acidic foods. The added acidity prevents over-browning of the macarons shells.
  • Cinnamon, nutmeg, rum brandy – The spices and liquor are added to create the Eggnog flavor.

How to make Eggnog Macarons:

eggnog Macaron dry ingredients in a food processor and being sifted.
  • Combine the almond flour, confectioners’ and granulated sugar in a food processor.
  • Pulse to combine the ingredients.
  • Sift the almond mixture with cinnamon and nutmeg through a fine sieve. Toss any larger bits of almond left in the sieve.
  • Divide the almond base into two parts.
a template for making macarons
  • Make a template to get consistently sized cookies. Mine are 2″.
Four stages of folding macaron batter.
  • Fold the almond base into the meringue into two parts.
  • The macaron batter will start out quite rough.
  • The macaron batter will gradually smooth out and come together.
  • The final batter should be glossy and smooth but not thin and runny.
piping french macarons on a sheet pan
  • Hold the piping bag 1/4″ over the parchment. Squeeze with constant pressure without moving the bag. A ball of batter will grow. Pipe to within 1/4″ of the template. The disc will spread to almost fill the circle.
  • Sprinkle a pinch of nutmeg onto each cookies. Set the macarons aside to dry for 30 minutes.
french macarons baking
  • The feet will start to form in the first 5 minutes or so of baking.
testing french macarons for doneness
  • Shimmy the top of the cookie. If it moves separately from the foot it’s not ready. If the middle is soft but the top is attached to the foot it’s baked.
  • Fill the macarons with the eggnog flavored buttercream.

Storage

  • Eggnog Macarons can be held at room temperate for 2-3 days.
  • Eggnog Macarons can be refrigerated in a covered container for up to a week.
  • You can freeze macarons for several weeks after they’re assembled, making them the perfect make-ahead dessert or gift.

Visit my Vanilla Macaron post for an extensive list of tips and a guide to troubleshooting macarons.

Now that you’ve made this recipe what should you do with the extra yolks? Check out this collection of recipes that use extra yolks for some great ideas.

Once you’ve mastered the French Macaron you might want to try your hand at a few very special French pastry, Caneles de Bordeaux, Merveilleux and Kouign Amann.

a plate with eggnog macarons

Hey eggnog lovers, you should also try making Eggnog Cheesecake and Eggnog Panna Cotta.

If you love French Macarons (and I know you do) here are some other lovely flavors to try:

If you like this recipe please consider giving it a 5 star review!

eggnog-macarons-13a
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4.67 from 12 reviews

Eggnog Macaron Recipe

Eggnog Macarons are really something special. Make them for the holidays with delicious eggnog flavor. The ingredients for this recipe are given by weight for the most accurate measurement.
Prep Time1 hour
Bake Time13 minutes
Drying Time30 minutes
Total Time1 hour 43 minutes
24 sandwich cookies
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Ingredients

Eggnog Macaron Base Mix

  • 6 oz almond Flour
  • 2 oz granulated sugar
  • 8 oz confectioner’s sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Eggnog Macaron Shells

  • 3 large egg whites (aged (see note))
  • 1 1/2 oz confectioner’s sugar
  • ¼ teaspoon cream of tartar
  • 12 oz Eggnog Macaron Base Mix

Eggnog Macaron Buttercream Filling

  • 4 oz unsalted butter (room temperature)
  • Remaining Eggnog Macaron Base Mix
  • 1 teaspoon vanilla
  • 1 teaspoon dark rum
  • 2 teaspoons brandy

Instructions

To Make The Base Mix

  • Pulse the almond flour, granulated sugar and confectioner’s sugar in a food processor to combine.
  • Move the mixture to a sieve and sift with the cinnamon and nutmeg. Whisk the ingredients after sifting to be sure they are well combined
  • Divide the base – setting aside 12 oz (336g) for the macaron shells and the remaining for the buttercream filling.

To Make the Macaron Shells

  • Preheat the oven to 325°F. Use a biscuit cutter or glass to draw twenty-four 2" circles on a 1/2 sheet of parchment paper. Line 2 baking sheets with parchment paper and put the paper with the circles underneath the parchment on one of the pans.
  • Whip the egg whites with the cream of tarter to soft peak. With the mixer running add the 1.5 oz of confectioner's sugar and whip to full peak. Gently fold the almond mixture into the whites in two batches. Continue folding until it becomes soft and shiny, but not thin and runny.
  • Scoop the batter into a pastry bag fitted with a round tip (or cut the tip of a disposable bag). Pipe discs of batter until until they’re 1/4" from the edges of the circles you’ve drawn. Sprinkle a pinch of nutmeg onto each cookie. Set the pan aside to allow the cookies to dry for about 30 minutes.
  • Touch the top of a cookie to make sure it’s dry to the touch, it can be a bit tacky but shouldn’t stick to your finger
  • Bake for 7-8 minutes. For even baking turn the trays so the back side is at the front and rotate the trays between racks. Bake for another 5-6 minutes until the shells are dry and the centers are still soft.
  • To check if the shells are baked I like to gently shimmy the top of the shell. If it jiggles separately from the "foot" the inside is still too soft. If it feels soft but is attached to the foot it’s done. Be careful handling the shells, it’s easy to crack the surface

To Make the Buttercream Filling

  • Combine the softened butter with the remaining base mix and flavorings. Whip on medium-high speed until the buttercream lightens in color and becomes aerated.
  • Scoop the buttercream into a clean pastry bag fitted with a small plain tip or cut the tip of a disposable bag
  • Pair up the cooled shells by size. Flip over half the shells and pipe a dollop of buttercream. Sandwich the cookies gently, handling the cookies by the edges and not the tops.
  • The finished cookies should be refrigerated in a covered container for 1 day before serving. The cookies can also be frozen for several weeks.

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Video

Nutrition

Calories: 5kcal | Carbohydrates: 1g
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!

22 Comments

  1. What great instructions! Our favorite GF baker moved away this fall and I am missing her beautiful macarons. I have one questions – how do you recommend doing the extra grinding step for the almond flour and the sugar? Would using super-fine sugar eliminate the need for that?

    1. I find the extra grinding step makes the macaron shells smoother. I’m not sure if it’s just the finer grind or maybe the sugar absorbs some of the almond oil. I just found the extra grind gave better results.

  2. Hi, I will be catering a formal event and would like to make these gorgeous macarons. Your instructions say they can be frozen, what is the process to unthaw them? Also,can they be stored at room temperature or should they be refrigerated? If so, how long can they be refrigerated? I have cakes, pies, chocolate dipped strawberries, and cupcakes I will also be preparing, so I’m trying to prepare ahead if possible. Please advise and thank you.

    1. Hi Kay. I used to make macarons as wedding favors when I had my cake business and would work a week or two ahead. I would say up to 3 days you can store them in the refrigerator, longer than that put them in the freezer. To store them, line them up in plastic containers. Place sheets of parchment between the layers and work carefully so they don’t crack. If you’re going to freeze I suggest you also wrap the container in plastic wrap just to make sure no freezer smells get into the container. Unwrap the container and let them defrost either at room temperature or in the refrigerator. I always store macarons in the refrigerator until I’m ready to serve them. In fact, they need at least a day in the refrigerator to “ripen”. Personally, I kind of like them cold, but you can let them come to room temperature for serving. They’re also easier to set up on a display when they’re chilled since the filling is firm. I don’t know if you’ve seen them, but I also have recipes for Lemon Blueberry Macarons, Strawberry Rose Wine Macarons and Chocolate Bailys Macarons.

      1. Thank you Eileen! I made these Eggnog macarons last night. It was my first attempt at making them and my first time using a digital scale, so I was nervous. However, when I removed the macarons from the oven I cried — with pure joy! They were simply gorgeous with the ‘foots’ (or should I say feet)! The only thing I must work at is handling them without cracking them or making depressions. Thank you again Eileen for making baking easy. You’re the best!

  3. Why can’t a view a recipe without my 6 year old daughter looking over my shoulder and ‘strongly suggest’ that we bake right now! Because the photo of the macarons with the bow look so wonderfully delicious! Thank you Eileen for the recipe 🙂

    1. Thanks Monika. 30 years of pastry experience helps, but using a template with the circles drawn helps keep the sizes consistent.

  4. These are truly impressive! I’m sure it takes a bit to master the technique. What really surprised me is that it uses almond flour. That is good news for those sensitive to gluten. Love the tip about aging the eggs.

  5. Your slideshow is so helpful–I’ve made macarons a few times in my home kitchen, but am always working to get my technique just a little better. I’ve got some egg whites left from my own Sunday Supper recipe, so I think I’ll whip up a batch of macarons sometime this week! 🙂

  6. I ALMOST went that route, but I am also making some tangerine dark chocolate ones for 12 Days of Cookies and know the hubs would KILL me if I made two batches in the same weekend.

    I love making these finicky cookies! It’s such gratification when you see the le pied or the feet and nice smooth tops. I LOVE making them, but you’re right in the temperature thing. That’s a deal breaker.

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