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.
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.
- 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:
- 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.
- Make a template to get consistently sized cookies. Mine are 2″.
- 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.
- 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.
- The feet will start to form in the first 5 minutes or so of baking.
- 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.
- 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.
If you love French Macarons (and I know you do) here are some other lovely flavors to try:
- Lavender Macarons
- Chocolate Macarons
- Strawberry & Rose Wine Macarons
- Lemon Blueberry Macarons
- Baileys Macarons
- 100% Pistachio Macarons
If you like this recipe please consider giving it a 5 star review!
Eggnog Macaron Recipe
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
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.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.