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
Ensure all equipment is completely dry before beginning to prevent the meringue from deflating. If the macarons are sticking to the parchment paper, they may need additional baking time. Aging the egg whites by letting them sit uncovered in the fridge for 24 hours can help achieve a more stable meringue.
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