Eggnog Macarons

If you're going to try something fancy like eggnog macarons, the holidays are definitely the time to do it! These eggnog macarons are made with a vanilla shell and an eggnog buttercream filling. As it's really difficult to find eggnog here in the UK, I've made it a bit easier for you to make with vanilla, nutmeg and brandy!

This recipe is really similar to my cookies and cream macaron recipe but with a boozy buttercream filling! You can also add sprinkles to the top of the shells before baking for even more festive flair.

Ingredients

• Ground Almonds the number one ingredient needed for macarons!
• Egg whites make sure your egg whites are at room temperature before you start making macarons
• Sugar we'll be using a mixture of granulated sugar and icing sugar
• Brandy this is what gives us that eggnog taste in the buttercream
• Nutmeg I use ground nutmeg to give that lovely nutty taste of eggnog

How to make Macarons

Step 1: prep baking trays

Using a round cookie cutter which is 1.5 inches (or using a print out template), trace circles on parchment paper as templates for when you pipe out the shells, making sure the circles are an inch apart.

Step 2: sift ground almonds and icing sugar

Sift the ground almonds and icing sugar together, twice. Don't skip doing it twice as you want to get rid of all lumps and make sure it is properly aerated.

Step 3: make the meringue

In a stand mixer with the whisk attachment, whip the egg whites until they become foamy. Add in the granulated sugar, then whip on high until you have stiff peaks. Add in your food colouring, I used Americolor Gel in the shade Wedgewood.

Step 4: fold in the meringue

Add in half of the meringue mixture to the almond mixture, folding it in until combined. Add in the rest of the meringue mixture, and fold until it resembles lava. To deflate the mixture, spread it against the sides of the bowl and continue doing so until you can create a 'figure-8' with the batter without it breaking.

Step 5: pipe out shells

Carefully fill a pastry big with a large circular tip with the macaron shell mixture. Pipe out the shells on to the templates, and then bang each sheet pan on your counter. This will get rid of any air bubbles there might be. Let the shells stand for 20-30 minutes, until a thin skin forms on top of each shell.

Step 6: bake the macarons

Preheat your oven and then bake for 18 minutes. Bake the sheet pans one at a time to avoid burning. The shells should form a foot, and you'll know they're ready when you can peel one away from the paper easily.

Other Recipes To Try:

• Chocolate Lebkuchen
• Slice & Bake Christmas Cookies
• Hot Chocolate Thumbprints
• Spiced Orange Shortbread
• Peppermint Bark Cookies

Recipe