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 (here) but with a boozy buttercream filling! You can also add sprinkles to the top of the shells before baking for even more festive flair.
- 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
- 170 grams ground almonds
- 300 grams icing sugar
- 180 grams egg whites
- 160 grams granulated sugar
- 1 tsp vanilla extract
- food colouring
- 113 grams unsalted butter, room temperature
- 240 grams icing sugar
- 1 tbsp brandy
- ½ tsp ground nutmeg
- 1 tsp vanilla extract
- ⅛ tsp kosher salt
- Line 3 baking sheets with parchment paper. If you wish you can use a pencil to trace out the circles
- Sift the almond flour and powdered sugar twice in a medium bowl.
- In the bowl of a stand mixer with the whisk, whip the egg whites on medium until it starts to foam. Raise the mixer speed to high, and slowly stream in the granulated sugar. Continue whipping until you get medium peaks, about 5-7 minutes. Add your vanilla and food colouring.
- Gently fold in half of the almond mixture. Once combined, add the remaining almond mixture and continue folding. When folding, you want to be bringing the batter around the sides of the bowl in order to deflate the batter. Continue doing this until your batter looks like lava
- Transfer the batter to a pastry bag and pipe out the cookies onto your sheets. Bang (not too hard) each pan twice on your counter, this will get rid of any air bubbles.
- Let the macarons stand at room temperature for 20-30 minutes, until they form a skin. If you touch them and they are no longer sticky, then they are ready to bake!
- Preheat the oven to 300°F/150°C. Bake them one sheet at a time in the middle of the oven, for 18-20 minutes
- In the bowl of a stand mixer with the paddle attachment, beat butter until smooth.
- Add icing sugar and beat for 5 minutes, until fluffy. Add rum/brandy, vanilla, nutmeg, and salt for another minute. Use immediately.