Eggnog Macaron Recipe
Eggnog Macarons are really something special. Make them for the holidays with delicious eggnog flavor. The ingredients for this recipe are given by weight for the most accurate measurement.
sandwich cookies
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Ingredients
Eggnog Macaron Base Mix
- 6 oz almond Flour
- 2 oz granulated sugar
- 8 oz confectioner's sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Eggnog Macaron Shells
- 3 large egg whites (aged (see note))
- 1 1/2 oz confectioner's sugar
- ¼ teaspoon cream of tartar
- 12 oz Eggnog Macaron Base Mix
Eggnog Macaron Buttercream Filling
- 4 oz unsalted butter (room temperature)
- Remaining Eggnog Macaron Base Mix
- 1 teaspoon vanilla
- 1 teaspoon dark rum
- 2 teaspoons brandy
Instructions
To Make The Base Mix
- Pulse the almond flour, granulated sugar and confectioner's sugar in a food processor to combine.
- Move the mixture to a sieve and sift with the cinnamon and nutmeg. Whisk the ingredients after sifting to be sure they are well combined
- Divide the base - setting aside 12 oz (336g) for the macaron shells and the remaining for the buttercream filling.
To Make the Macaron Shells
- Preheat the oven to 325°F. Use a biscuit cutter or glass to draw twenty-four 2" circles on a 1/2 sheet of parchment paper. Line 2 baking sheets with parchment paper and put the paper with the circles underneath the parchment on one of the pans.
- Whip the egg whites with the cream of tarter to soft peak. With the mixer running add the 1.5 oz of confectioner's sugar and whip to full peak. Gently fold the almond mixture into the whites in two batches. Continue folding until it becomes soft and shiny, but not thin and runny.
- Scoop the batter into a pastry bag fitted with a round tip (or cut the tip of a disposable bag). Pipe discs of batter until until they're 1/4" from the edges of the circles you've drawn. Sprinkle a pinch of nutmeg onto each cookie. Set the pan aside to allow the cookies to dry for about 30 minutes.
- Touch the top of a cookie to make sure it's dry to the touch, it can be a bit tacky but shouldn't stick to your finger
- Bake for 7-8 minutes. For even baking turn the trays so the back side is at the front and rotate the trays between racks. Bake for another 5-6 minutes until the shells are dry and the centers are still soft.
- To check if the shells are baked I like to gently shimmy the top of the shell. If it jiggles separately from the "foot" the inside is still too soft. If it feels soft but is attached to the foot it's done. Be careful handling the shells, it's easy to crack the surface
To Make the Buttercream Filling
- Combine the softened butter with the remaining base mix and flavorings. Whip on medium-high speed until the buttercream lightens in color and becomes aerated.
- Scoop the buttercream into a clean pastry bag fitted with a small plain tip or cut the tip of a disposable bag
- Pair up the cooled shells by size. Flip over half the shells and pipe a dollop of buttercream. Sandwich the cookies gently, handling the cookies by the edges and not the tops.
- The finished cookies should be refrigerated in a covered container for 1 day before serving. The cookies can also be frozen for several weeks.
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