Hello fellow foodies! I’m super excited to share today’s post. It’s day 6 of my 12 days of Christmas goodies and it’s a real winner! It’s also special because my 14 year old daughter made this treat. She is the macaron queen at my house and has made many batches of these delightful beauties. For today’s post, I’m going to share her version of Eggnog Macarons and they are just super yummy!
We use a special non-stick baking mat made for macarons because it has the circles drawn onto it. It makes it a lot easier to make uniform cookies. If you decide that you need one too, you can get one here.
Macarons can be tricky to make but there are certain steps you can take to make sure they come out flawless:
- Do sift your dry ingredients.
- Whip your egg whites until stiff. You must be able to turn the bowl over without the mixture falling out.
- Gently mix egg mixture with dry ingredients taking care not to knock out too much air.
- Tap your macaron cookie sheet on the counter to remove large air pockets. It sounds contradictory to the last tip but it is important.
- Allow 20 minutes for the macarons to sit before baking. A skin will form and this will give them the crunchy outside but soft interior.
- Wait for the macarons to cool before filling.
- Refrigerate cookies.
With these tips in mind, you should be able to make beautiful macarons with a little practice. They are lovely to look at but even better to eat. I’m lucky because I have my own macaron maker in my home. Thanks to my sweet daughter for her lovely creations!
Have a wonderful day!
1 cup super fine almond flour
2 cups powdered sugar
3/4 teaspoon of ground nutmeg
3 egg whites
1/4 teaspoon cream of tartar
1 dash of salt
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup salted butter room temperature
1 1/2 cups powdered sugar
1/4 cup eggnog
1/2 teaspoon vanilla extract
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cinnamon
1. Preheat oven to 275 degrees Fahrenheit.
2. Macarons: combine almond flour, powdered sugar, and nutmeg in a medium bowl. Sift dry mixture into another bowl. Set aside.
3. In the bowl of a stand mixer, mix eggs, cream of tartar, and salt until peaks begin to form (about 5 minutes).
4. Add granulated sugar and vanilla and continue mixing until peaks are stiff.
5. With spatula, gently scrape the egg mixture into the dry mixture and combine. Be careful to so that you don’t knock out too much air that you have whipped into the eggs.
6. Add mixture to a piping bag and pipe 1 inch circles onto a cookie sheet lined with parchment paper or a non-stick baking mat. Tap sheet on counter to release any large bubbles.
7. Allow the sheet to sit for 20 minutes until a skin forms on the rounds.
8. Bake on the middle rack of the oven for 10-15 minutes. Cool.
9. Filling: in the bowl of a stand mixer, combine butter and sugar. Mix on low until creamy. Add eggnog, vanilla, cinnamon, and nutmeg. Mix on low until incorporated.
10. Add filling to a piping bag and pipe on macaron. Add another macaron to create a sandwich. Refrigerate until ready to serve. Enjoy!