Eggnog Macarons Recipe – Christmas Macaron Idea
Do you have eggnog leftovers? Use them to make something delicious. For example, eggnog macarons. They are a sweet treat full of vanilla and white chocolate flavors, perfect as a small afternoon snack. Macaron lovers also describe them as chewy candy that melts in your mouth. So, stay with me because I will share with you my eggnog macarons recipe.
How to Make Eggnog Macarons?
As you probably know, macarons consist of three parts: two “cookies” and creamy filling in the middle. Since they come in small sizes and different colors, macarons are fun for each kid.
Eggnog macarons keep the neutral color. Their ivory color comes from vanilla eggnog that I used to make them. But let’s see what else you need.
- Egg Whites – Egg whites are the main ingredient that holds the base. Thanks to them, the macaron’s surface is so smooth.
- Powdered Sugar – In this eggnog macarons recipe, powdered sugar acts like flour in a dough.
- Granulated Sugar – Use it to make the perfect fluffy meringue.
- Almond Flour – It needs to be as smooth as possible, without any lumps, to keep the macaron cookies smooth.
- Nutmeg – Which is one of the main spices for eggnog.
- Cinnamon – Another spice for eggnog.
For the eggnog cream, you will need:
- Eggnog – I used homemade vanilla eggnog. It was semi-thick and already had sugar, vanilla, cloves, cinnamon and nutmeg. If you use store-bought one, that is also fine, but consider adding a dash of each of these spices to your mixture. Warm homemade eggnog is always more flavorful than store-bought one.
- White Chocolate – If your eggnog is already sweet enough, be careful about which chocolate you will choose. Too sweet white chocolate may make them too sweet. If you have a good previous experience with some white chocolate chips, you can use them.
And that’s all of the ingredients. Now, let’s see what steps to take to make eggnog macarons.
1. Step: Sifting the dry ingredients
To make smooth macaron dough, you need to make sure there are no small pieces or lumps in powdered sugar, almond flour, cinnamon or nutmeg. Use a sieve to sift them, and then gently blend them together.
2. Step: Make fluffy meringue
Start by whipping the egg whites at high speed until you get a foam. Add granulated sugar while constantly whipping. After about a minute, you will get glowy meringue.
3. Step: Folding the mixture
In the third step, you are adding dry ingredients to the meringue. Add little by little to avoid lumps. I suggest using a flat silicon spoon since it proved to be the most convenient way for me. It grabs everything from the bowl sides and mixes well into the mixture.
Keep folding the mixture until you get a little bit runny, but still a compact mixture. Folding means slowly “grabbing” the mixture from the bottom and placing it on the top.
Be patient because this step will last for about 20 minutes or so.
4. Step: Pipe the macarons
Place the baking sheet on your pan, and the base mixture into your piping bag. Carefully form macarons base. There should be 20 to 22 of them.
Note that they will grow in size a little bit, so make them smaller than you want them to be. Don’t worry if they are not the same. That’s the beauty of them.
Leave them aside for about 30 to 60 minutes to dry. After that, bake the macarons at 300 °F (150 °C) for 15-20 minutes.
In the meantime, make eggnog ganache for the filling.
5. Step: Making the filling
Chop the white chocolate into small pieces and put them into a saucepan together with eggnog. The eggnog I used already had spices like cloves, vanilla, nutmeg, and cinnamon. If your eggnog is bland somehow, feel free to add a pinch of these spices here, or a teaspoon of vanilla extract.
Turn on the heat and stir the mixture until the chocolate completely melts. Medium heat should be enough to avoid burned bottoms.
Place the ganache in the fridge for at least 3 hours.
6. Hold the base and ganache together
After you make sure that the ganache is hard enough and the cookies are completely cool and dry, you can start with holding them together.
In this step, you will need the piping bag again. Put the ganache inside, pipe it on one cookie, and then slowly cover it with another cookie.
This eggnog macarons recipe will make you 10 or 11 macarons. You can keep homemade eggnog macarons at room temperature for about 7 days, or in the fridge for about 10 days. If you notice some changes in smell, taste or color, it means that they have spoiled.
Eggnog Macarons Recipe
Ingredients
Eggnog Cookies
- 2 Eggs You will only need egg whites.
- 2/3 cup Granulated sugar
- 3 oz Almond Flour
- 4 tbsp Powdered Sugar
- 1 tsp Nutmeg
- ⅓ tsp Cinnamon
Eggnog Filling
- ¼ cup Eggnog I used homemade vanilla eggnog.
- 5.5 oz White Chocolate
- 1 tsp Vanilla Extract
- Cinnamon and Nutmeg Add these ingredients if your eggnog is not flavorful enough. But, just a dash of them.
Instructions
Macaron Cookies
- Use a sieve to sift almond flour, cinnamon, powdered sugar and nutmeg, and then gently blend them together.
- Place egg whites in another bowl and whip them until you get a foam. Add granulated sugar while constantly whipping. After about a minute, you will get glowy meringue.
- In the third step, you are adding dry ingredients to the meringue. Add little by little to avoid lumps.
- Keep folding the mixture until you get a little bit runny, but still a compact mixture. Folding means slowly "grabbing" the mixture from the bottom and placing it on the top. Be patient because this step will last for about 20 minutes or even more.
- Place the baking sheet on your pan, and the base mixture into your piping bag. Carefully form macarons base on the baking sheet. There should be 20 to 22 of them. Note that they will grow in size a little bit, so make them smaller than you want them to be. Don't worry if they are not the same.
- Leave them aside for about 30 to 60 minutes to dry. After that, bake the macarons at 300 °F (150 °C) for 15-20 minutes.
Eggnog Filling for Macarons
- Chop the white chocolate into small pieces and put them into a saucepan together with eggnog. The eggnog I used already had spices like cloves, vanilla, nutmeg, and cinnamon. If your eggnog is bland somehow, feel free to add a pinch of these spices here, or a teaspoon of vanilla extract.
- Turn on the heat and stir the mixture until the chocolate completely melts. Medium heat should be enough to avoid burned bottoms.
- Place the ganache in the fridge until it hardens, which will take about 3 hours.
Attaching the Base and Filling Together
- After you make sure that the ganache is hard enough and the cookies are completely cool and dry, you can start with holding them together.
- In this step, you will need the piping bag again. Put the ganache inside, pipe it on one cookie, and then slowly cover it with another cookie.
