Imagine biting into a delicate, crisp macaron shell that gives way to a creamy, spiced filling, with hints of nutmeg and cinnamon dancing on your palate.
The subtle sweetness of eggnog adds a cozy warmth, evoking memories of festive gatherings and winter evenings by the fire.
Eggnog macarons combine the elegance of French patisserie with the heartwarming flavors of the holiday season—perfect for adding a touch of sophistication to busy weeknights or making Sunday suppers extra special.
I remember one particularly hectic holiday season when these macarons turned a simple family gathering into a memorable celebration, their familiar flavors bringing smiles to everyone’s faces.
Ready to bring a touch of festive magic to your kitchen? Let’s cook!
Why You’ll Love It
- Delivers bold flavor with the warm spices of nutmeg and cinnamon.
- Uses pantry staples like almond flour and confectioners’ sugar.
- Offers a festive twist with the creamy eggnog filling.
- Perfects texture with a delicate, crisp shell and chewy interior.
- Impresses guests with elegant and sophisticated French-style macarons.
Ingredients
- 100 g Almond flour — make sure it’s finely ground for smooth macarons.
- 100 g Confectioners’ sugar — sift to remove any lumps.
- 75 g Egg whites — at room temperature for better volume.
- 75 g Granulated sugar — helps stabilize the meringue.
- 1/2 tsp Ground nutmeg — provides warm, spiced flavor.
- 1/2 tsp Vanilla extract — use pure for best taste.
- 1/4 tsp Ground cinnamon — adds depth to the filling.
- 100 g Unsalted butter — softened for easy mixing.
- 100 g Confectioners’ sugar (for filling) — creates a sweet, smooth filling.
- 2 tbsp Eggnog — enhances the festive flavor.
- 1 pinch Salt — balances the sweetness.
Step-by-Step Method
Preheat the Oven
Preheat the oven to 300°F (150°C) and prepare your baking sheets by lining them with parchment paper.
Confirming your oven is at the correct temperature is vital for even baking. This allows the macarons to rise properly, forming the desired feet. Set your baking sheets aside once they’re prepared.
Process the Dry Ingredients
Pulse almond flour and confectioners’ sugar in a food processor until well combined.
Sift the mixture into a bowl to remove any lumps. This process guarantees a smooth batter, essential for the delicate texture of the macarons. Discard any large pieces left in the sieve.
Whip the Egg Whites
In a stand mixer, whisk the egg whites until frothy. Gradually add the granulated sugar while continuing to whisk.
Aim for stiff peaks to form; this meringue should be glossy and hold its shape. This step is critical for a stable macaron structure.
Fold the Batter
Gently fold the sifted almond mixture into the meringue using a rubber spatula.
Add ground nutmeg and vanilla extract during this process. Fold until the batter flows smoothly off the spatula in a thick ribbon. Be careful not to overmix, which can deflate the batter.
Pipe the Macarons
Transfer the batter into a piping bag fitted with a round tip.
Pipe small, uniform circles onto the prepared baking sheets. Confirm consistent size for even baking. Tap the sheets on the counter to release any trapped air bubbles from the batter.
Let the Macarons Rest
Allow the piped macarons to sit at room temperature for about 1 hour.
This resting period is essential for forming a skin on the surface, which helps develop the characteristic macaron feet during baking. They shouldn’t stick to your finger when lightly touched.
Bake the Macarons
Bake the macarons in the preheated oven for 15 minutes.
Rotate the baking sheets halfway through the baking time to confirm even heat distribution. The macarons should have risen and developed feet. Let them cool completely on the baking sheets before removing.
Prepare the Filling
Beat unsalted butter in a mixing bowl until creamy.
Add confectioners’ sugar, ground cinnamon, eggnog, and a pinch of salt. Mix until the filling is smooth and well combined. Adjust the consistency with more confectioners’ sugar if needed for a thicker filling.
Assemble the Macarons
Pipe the prepared eggnog filling onto the flat side of a macaron shell.
Place another shell on top to form a sandwich. Gently press them together so the filling spreads to the edges. Repeat with remaining shells and filling, and enjoy these delightful treats.
Ingredient Swaps
- Dietary Substitutions: For a dairy-free version of the filling, replace the unsalted butter with a plant-based butter alternative and use a non-dairy eggnog.
- Budget-Friendly Swaps: Substitute almond flour with finely ground sunflower seeds or oats for a more economical option, keeping in mind this may slightly alter the flavor and texture.
- Regional Availability: If eggnog isn’t available, create a substitute by mixing milk, a bit of sugar, nutmeg, and vanilla extract.
You Must Know
- Age Egg Whites: Let your egg whites sit uncovered in the fridge for 24 hours before using them. This helps achieve a more stable meringue for your macarons.
- Sift Ingredients: Ascertain you sift the almond flour and confectioners’ sugar together to avoid lumps and achieve a smooth macaron shell.
- Check Equipment: Make sure all your equipment, especially the mixing bowl and whisk, is completely dry. Moisture can prevent the meringue from forming stiff peaks.
- Rest the Batter: Allow the piped macarons to rest for 1 hour before baking. This helps them form a skin that prevents cracking during baking.
- Rotate Baking Sheets: Rotate the baking sheets halfway through the baking time to ascertain even cooking and prevent the macarons from browning unevenly.
Serving Tips
- Serve eggnog macarons with a glass of homemade eggnog for a festive touch.
- Pair with holiday spices like cinnamon sticks or star anise for an aromatic presentation.
- Arrange macarons on a decorative platter with pine sprigs for a seasonal display.
- Accompany with a selection of holiday cookies for a diverse dessert spread.
- Dust with powdered sugar and nutmeg for an elegant finishing touch.
Storage & Make-Ahead
Eggnog macarons can be stored in the fridge for up to 5 days in an airtight container.
They can also be frozen for up to 1 month. For ideal texture, allow them to come to room temperature before serving.
Prepare macarons in advance to accommodate busy schedules.
Reheating
To gently reheat eggnog macarons, use a microwave on low power for 10-15 seconds.
Alternatively, warm them in an oven at 275°F (135°C) for a few minutes.
Avoid stovetop reheating.
Holiday Tradition Influence
As the holiday season approaches, there’s nothing quite like the aroma and flavors of eggnog to stir up nostalgic memories and traditions.
Every year, when I sip that first creamy cup, it takes me back to cozy family gatherings and the laughter echoing through my grandmother’s kitchen.
Eggnog, with its rich blend of spices, feels like a warm hug on a cold winter’s night.
This year, I decided to capture that essence in a batch of eggnog macarons. The delicate shells and creamy filling remind me of the holiday magic shared with loved ones.
Have you ever tried incorporating a cherished holiday flavor into a new creation? It’s a delightful way to keep traditions alive while adding a personal twist.
Final Thoughts
Give these delightful Eggnog Macarons a try and indulge in a festive twist on a classic French treat.
Feel free to tweak the recipe to suit your taste, perhaps adding a dash more cinnamon or a splash of extra eggnog for a personal touch!
Frequently Asked Questions
Can I Use a Hand Mixer Instead of a Stand Mixer?
I’ve swapped a stand mixer for a hand mixer before, and it worked just fine! Just be patient while whipping the egg whites to stiff peaks. It might take a bit longer, but it’ll come together beautifully.
How Can I Prevent Hollow Macarons?
I guarantee my macarons aren’t hollow by gently folding the batter until it flows like lava. I tap the trays to release air bubbles, then let them rest for a full hour before baking.
What Is the Best Way to Age Egg Whites?
I always age egg whites by leaving them uncovered in the fridge for 24 hours. This method enhances stability in meringues, ensuring better results. Give it a try; it’s transformed my baking experiences dramatically.
Can I Make Macarons Without a Piping Bag?
I’ve been in your shoes, and yes, you can make macarons without a piping bag. I used a plastic bag, snipped the corner, and it worked like magic! Just be gentle and take your time.
How Do I Know When Macarons Are Fully Baked?
I gently press the tops; if they don’t wiggle, they’re done. When I first started baking macarons, I learned that a clean release from parchment paper is a good sign. Trust your senses, and enjoy the process!
Eggnog Macarons
Equipment
- 2 Baking sheet
- 1 piping bag
- 1 Stand mixer
- 1 Fine mesh sieve
- 1 Rubber spatula
- 1 Mixing bowl
- 1 food processor
- 1 Whisk
Ingredients
- 100 grams almond flour
- 100 grams confectioners’ sugar
- 75 grams egg whites
- 75 grams granulated sugar
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 100 grams unsalted butter
- 100 grams confectioners’ sugar for filling
- 2 tablespoons eggnog
- 1 pinch salt
Instructions
- Preheat the oven to 300°F (150°C) and line baking sheets with parchment paper.
- In a food processor, pulse the almond flour and confectioners’ sugar until well combined, then sift into a bowl.
- In a stand mixer, whisk egg whites until frothy, then gradually add granulated sugar, whipping until stiff peaks form.
- Fold the sifted almond mixture into the meringue along with the ground nutmeg and vanilla extract.
- Transfer the batter into a piping bag and pipe small circles onto the prepared baking sheets.
- Tap the baking sheets on the counter to release any air bubbles and let sit for 1 hour to form a skin.
- Bake the macarons for 15 minutes, rotating the sheets halfway through.
- Allow the macarons to cool completely on the baking sheets.
- For the filling, beat the butter until creamy, then add confectioners’ sugar, ground cinnamon, eggnog, and salt, mixing until smooth.
- Pipe the eggnog filling onto the flat side of a macaron shell and sandwich with another shell.
Notes
