Hello friends! Let’s make Eggnog Macarons today!
Do you like eggnog? I absolutely love eggnog, but I can’t do the raw egg eggnog, so I usually just stick to buying the store eggnog. Though I know there are recipes for vegan eggnog, or eggnog without raw eggs in it. So I might give one of those a try during the holiday season.
For these Eggnog Macarons, I used store-bought eggnog.
These Macarons are actually a part of a couple of Christmas Cookie boxes I am making this year, which I hope to show you soon. One is already done, and photographed, and it was a huge success. You can see it HERE.
Now I am working on the next ones. I actually have a few planned for this year! This is the one I made last year.
The reason why I am able to feature these Eggnog Macarons in more than one of my Cookie Boxes is because macarons are great at freezing!
Can you freeze Macarons?
The answer is: yes! Absolutely!
You can definitely freeze macarons!
Ways to freeze macarons: you can either freeze just the shells to be filled later, or freeze the filled macarons.
I don’t usually like freezing macarons filled with really wet fillings such as jam, because depending on how thin the jam is, the macarons might turn out soggy.
So I recommend using very thick jam, kind of like jelly, or adding more cornstarch to the jam in case you’re making homemade.
And always, place your macarons in an air tight container.
This is the container I use to freeze my macarons:
Since these Eggnog Macarons are filled with Eggnog Buttercream, they are perfectly fine to freeze!
About the Eggnog Buttercream, here are a few tips.
When you making the buttercream, if it turns out too runny, make sure to add a bit of sifted powdered sugar to the buttercream to make it thicker.
And if it is too thick and dry, add a bit more eggnog to the buttercream, about 1 teaspoon at a time, until you achieve the desired consistency.
You can also add rum instead of vanilla extract to the Eggnog Buttercream.
This is the tip I used to pipe the Eggnog Buttercream on the shells.
Just pipe from the outside in, like forming the petals of a flower, ending at the center of the shell. It gives this nice frilly look to the macarons which I really love!
I sprinkled a touch of cinnamon on top of the shells right after I piped them and slammed the trays against the counter.
And when I say a touch, I mean just a touch! Don’t go overboard with the cinnamon, as I’ve seen plenty of people report that their shells didn’t work out after adding too much cinnamon to the macaron batter.
What are the Christmas Macarons you are baking this year?
If you are looking for macaron inspiration, here are some macaron ideas that are perfect for the holiday season that you might like:
- Cranberry Macarons
- German Chocolate Macarons
- Pear Macarons
- Apple Macarons
- Caramel Popcorn Macarons
- Brownie Macarons
- Cactus Christmas Tree Macarons
- Pecan Macarons
- Toffee Macarons
Or you can find my whole list of Macarons here!
Thank you so much for reading my blog and following along! Hope you have a lovely time baking these Eggnog Macarons for Christmas this year! Have a merry season!
- 100 grams egg whites 3.5 oz
- 100 grams granulated sugar 3.5 oz
- 105 grams almond flour 3.7 oz
- 105 grams powdered sugar 3.7 oz
- Food coloring I used a bit of white
- Cinnamon for dusting on top
- 6 tablespoons unsalted butter at room temperature (3 oz, 85 grams)
- 3 cups powdered sugar sifted
- 3 tablespoons eggnog
- 1/2 teaspoon nutmeg
- 1/2 teaspoon rum or vanilla extract
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip. Set aside.
- Line two baking sheets with parchment paper or silicon mat.
- I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicon mat, or parchment paper. I recommend using a silicone mat.
- Measure out all of your ingredients.
- Sift powdered sugar and almond flour together. Set aside.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer.
- With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until mixture is white and starting to become fluffy. Raise speed to high for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- Whisk until stiff peaks have formed. When you pull your whip up, the peak should form a bird’s beak shape, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
- Pour powdered sugar and almond flour into stiff whites.
- Start folding gently forming a letter J with a spatula.
- Add the food coloring at this point, if using.
- It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- There’s another test you can do. I call it the Teaspoon test.
- Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
- If the batter stays stiff, forming a point and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, I transfer my mixture to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion. The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
- Transfer batter to a piping bag fitted with a round tip.
- Place piping bag directly 90 degrees over the center of each macaron template. Apply equal pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
- Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Use a toothpick to pop any air bubbles in the surface of the shells.
- Right after piping the shells and banging the trays, I sprinkled a touch of cinnamon on top of the shells. Don’t over do it with the cinnamon, as it’s been known to affect the texture of the shells if used in excess.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 325F.
- Bake one tray at a time.
- Bake for 4 minutes, rotate tray.
- Bake for 4 more minutes. Rotate again.
- I bake each tray for a total of 18-20 minutes rotating every 4 minutes.
- When baked, the macarons will have a deeper color and formed feet. And they will be coming off the mat easily, and with a completely formed bottom.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
- Cream butter with an electric mixer for 1 minute.
- With the mixer off, add sifted powdered sugar and eggnog. Mix on low until the sugar is incorporated.
- Raise speed to high and cream for another minute.
- Add vanilla extract, or rum, and mix to combine.
- If the buttercream is too stiff, add a touch more eggnog, and if the buttercream is too runny, add more sifted powdered sugar until you achieve the desired consistency.
- Pipe buttercream in half of the shells. Top with another shell.
- Let macarons sit in the fridge and mature for 24 hours before serving.
- Store macarons in the fridge for up to 5 days, or in the freezer for up to 2 months, in an air tight container.
Food coloring: Make sure to use gel food coloring. I use Wilton Color Right Performance Food Coloring Set. If you are a beginner macaron baker, I recommend going easy on the food coloring, as it can alter your batter a lot, and it can take extra mixing time, specially if you continue to add the food coloring as you do the macaronage.
Scale: Please use a scale when measuring the ingredients for accuracy.
Macaron amount: it will vary greatly depending on how big you pipe the shells, and on how runny or thick the batter is.
Baking time/temperature: Baking time and temperature will vary according to your own oven. I recommend experimenting with your oven to find out the best time, temperature, position of the baking tray.
Oven thermometer: Make sure to have an oven thermometer to bake macarons. It’s one of the most important things about making macarons. Home ovens aren’t accurate at all at telling the temperature, and even a slight 5 degree difference can make or break your whole batch.
Tray rotation: Lots of bakers don’t have to rotate the trays 180 degrees in the oven every 5 minutes, but I do have to with my oven, or I will get lopsided macarons. Please adjust this according to your oven.
Storage: This is the Storage Container I use to store my macarons.