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When making eggnog macarons, using the best ingredients is key. Here’s what you need: - 1 cup almond flour - 1 3/4 cup powdered sugar - 3 large egg whites (room temperature) - 1/4 cup granulated sugar - 1/4 teaspoon cream of tartar - 1 teaspoon vanilla extract - 1 teaspoon nutmeg (freshly grated if possible) - 1/2 cup unsalted butter (softened) - 1 cup powdered sugar (for filling) - 1 tablespoon milk (or more for desired consistency) - Pinch of cinnamon Each ingredient plays a vital role. Almond flour gives the macarons their unique texture. Powdered sugar adds sweetness and helps with the shell's structure. Egg whites are essential for creating a light and airy macaron. The granulated sugar helps stabilize the egg whites. Cream of tartar ensures the mixture holds its shape. Vanilla extract and nutmeg bring warmth and flavor. Unsalted butter creates a rich filling, while more powdered sugar sweetens it. Milk adjusts the filling’s texture, and cinnamon adds that cozy holiday touch. With these ingredients, you're ready to create a delightful treat for the holidays! {{ingredient_image_1}} - Preparing the Baking Sheets: Start by preheating your oven to 300°F (150°C). Line two baking sheets with parchment paper. This paper helps the macarons not to stick. - Preparing the Piping Bag: Get your piping bag ready with a round tip. This bag will help you shape the macarons perfectly. - Combining Almond Flour and Powdered Sugar: In a food processor, pulse together 1 cup of almond flour and 1 3/4 cups of powdered sugar. This step makes sure they mix well. Sift the mixture into a bowl to remove lumps. - Whipping the Egg Whites: In a clean bowl, whip 3 large egg whites with 1/4 teaspoon of cream of tartar until frothy. Slowly add 1/4 cup of granulated sugar while whisking. Continue until you see stiff peaks. Add 1 teaspoon of vanilla extract and 1 teaspoon of nutmeg, mixing gently. - Folding Mixtures Together: Carefully fold the almond flour mixture into the meringue in three parts. Use a rubber spatula and be gentle. The mixture should flow smoothly and form a ribbon when drizzled. - Piping Shells: Transfer the batter to your piping bag. Pipe small rounds, about 1.5 inches wide, onto the baking sheets. Leave space between them. - Resting and Baking: Tap the sheets on the counter to release air bubbles. Let the piped rounds rest for 30-60 minutes until they form a dry skin. Bake one tray at a time for 15-18 minutes. They should feel firm and not stick to your finger when lightly touched. - Preparing the Buttercream Filling: In a mixing bowl, beat 1/2 cup of softened unsalted butter until creamy. Gradually add 1 cup of powdered sugar, mixing well. Then add 1 tablespoon of milk, nutmeg, and a pinch of cinnamon, mixing until smooth. Adjust the milk to get the right consistency. - Assembling the Macarons: Match the macaron shells by size. Pipe a dollop of filling onto the flat side of one shell. Place another shell on top and press gently to spread the filling. Common Mistakes to Avoid Many people struggle with macarons. The first mistake is overmixing the batter. It must flow like molten lava. If it’s too thick, your macarons will not rise. Another common error is not resting the piped shells. Skipping this step leads to cracks during baking. Lastly, always measure your ingredients carefully. A small change can ruin the texture. Achieving the Perfect Texture To get a perfect texture, use a food scale. Measure the almond flour and powdered sugar precisely. Sifting is key, too. It helps remove lumps. When you whip the egg whites, watch for stiff peaks. This is vital for structure. A good macaron will have a smooth top and a chewy center. Adjusting Eggnog Flavor To enhance the eggnog flavor, use fresh nutmeg. It has a stronger taste than ground nutmeg. You can also add a dash of rum extract. This gives a festive touch. Start with a little; you can always add more. Taste as you go to find your perfect mix. Using Fresh Nutmeg vs. Ground Fresh nutmeg makes a big difference. It offers a brighter, more vibrant flavor. Grate it just before using for the best taste. Ground nutmeg is convenient but lacks that fresh zing. If you can, always choose fresh. Decorating Options To make your macarons stand out, dust them with powdered sugar. This adds a snowy look. You can also drizzle white chocolate on top. For extra flair, add a sprinkle of cinnamon. It makes them look festive and inviting. Serving Suggestions Serve your macarons on a beautiful platter. Arrange them in groups of three or five. This creates an appealing display. Pair them with a cup of hot cocoa or spiced tea. This makes for a delightful holiday treat for you and your guests. Pro Tips Use Room Temperature Egg Whites: For the best volume and stability, make sure your egg whites are at room temperature before whipping them. This helps achieve stiff peaks more easily. Don’t Skip the Resting Step: Allowing the piped macaron shells to rest until they form a dry skin is crucial. This helps create the signature "feet" and ensures a smooth surface. Rotate Your Baking Sheets: To ensure even baking, rotate the baking sheets halfway through the baking time. This prevents any hot spots in your oven from affecting the macarons. Store Properly: After assembling, store macarons in an airtight container in the fridge. They taste even better after a day or two as the flavors continue to meld. {{image_2}} You can switch up the eggnog flavor in your macarons. Try peppermint for a fresh twist. Peppermint extract can replace vanilla. Add crushed peppermint candies to the filling. This gives a fun crunch. Another great flavor is pumpkin spice. Use pumpkin spice mix instead of nutmeg. It brings warmth and cozy vibes. If you need gluten-free macarons, you are in luck. Almond flour is naturally gluten-free. Make sure to check all other ingredients for gluten. For a vegan version, swap egg whites for aquafaba. Aquafaba is the liquid from canned chickpeas. It whips up just like egg whites. Use vegan butter for the filling. These adjustments keep it tasty and festive. Using seasonal spices can take your macarons to new heights. Add ginger or cloves for a holiday punch. You can also try a mix of spices for a unique flavor. Customizing for the holidays is fun. Decorate with edible glitter or holiday sprinkles. This makes your macarons even more special. Feel free to experiment and find your favorite. - Refrigeration Tips: Store your eggnog macarons in an airtight container. Place parchment paper between layers to prevent sticking. Keep them in the fridge for up to a week. This helps the flavors blend and the shells stay firm. - Freezing for Later Use: You can freeze macarons for up to three months. Place them in a single layer on a baking sheet first. Once frozen, transfer them to a freezer bag. Thaw them in the fridge before serving. - How Long They Last: When stored properly, eggnog macarons last about a week in the fridge. If frozen, they can last for three months without losing taste. - Ideal Temperatures for Serving: Serve macarons chilled or at room temperature. Let them sit out for about 15 minutes after taking them from the fridge. This will enhance their flavor and texture. Enjoy your treats fresh for the best experience! To prevent macaron feet, you need to follow specific steps. First, ensure your egg whites are at room temperature. This helps create a stable meringue. Second, fold the almond flour and sugar mixture gently. Overmixing can cause feet to flatten. Lastly, let your piped shells rest until they form a skin. This step is key to achieving those perfect feet. Yes, you can use egg whites from a carton. However, make sure they are pasteurized and free from additives. Fresh egg whites usually whip better and give more volume. If you choose carton egg whites, use them right from the fridge. This helps create a sturdy meringue. Rest your macaron shells for 30-60 minutes. During this time, they should form a dry skin. This skin helps the macarons rise properly and creates that beautiful foot. The time needed may vary based on humidity. If it’s humid, you might need a longer resting time. If you need a substitute for almond flour, you can use hazelnut flour or sunflower seed flour. Both options give a nice flavor, but they may change the color. You can also try using a mix of gluten-free flour and ground oats. Keep in mind that these substitutes may alter the texture slightly. Yes, you can make macarons without cream of tartar. It helps stabilize the egg whites, but you can substitute it with lemon juice or white vinegar in equal amounts. Just a little will help your meringue hold its shape. If you don’t have either, simply whip the egg whites well. They can still turn out great! Making Eggnog Macarons is fun and rewarding. We covered ingredients, steps, tips, and even variations. By following these details, you can create perfect treats for any occasion. Remember to customize flavors and be mindful of storage. Your efforts will lead to delicious results. Dive into the world of macaron making and impress your family and friends. Enjoy your baking journey!

Eggnog Macarons

Delicious macarons flavored with eggnog spices, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 18 minutes
Total Time 2 hours
Course Dessert
Cuisine French
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup almond flour
  • 1.75 cup powdered sugar
  • 3 large egg whites (room temperature)
  • 0.25 cup granulated sugar
  • 0.25 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 teaspoon nutmeg (freshly grated if possible)
  • 0.5 cup unsalted butter (softened)
  • 1 cup powdered sugar (for filling)
  • 1 tablespoon milk (or more for desired consistency)
  • 1 pinch cinnamon

Instructions
 

  • Preheat the oven to 300°F (150°C). Line two baking sheets with parchment paper and prepare a piping bag fitted with a round tip.
  • In a food processor, pulse the almond flour and powdered sugar together until well combined. Sift the mixture into a bowl to remove any lumps and set aside.
  • In a clean mixing bowl, whip the egg whites with the cream of tartar until frothy. Gradually add granulated sugar while continuing to whisk until stiff peaks form. Add the vanilla extract and nutmeg, mixing until just combined.
  • Gently fold the almond flour mixture into the meringue in three additions using a rubber spatula. Be careful not to overmix; the mixture should flow like molten lava and form a ribbon when drizzled from the spatula.
  • Transfer the macaron batter to the prepared piping bag. Pipe small rounds (about 1.5 inches in diameter) onto the lined baking sheets, spacing them about an inch apart.
  • Tap the baking sheets firmly on the counter to release any air bubbles and allow the piped rounds to rest for 30-60 minutes, or until they form a dry skin.
  • Bake one tray at a time in the preheated oven for 15-18 minutes, rotating halfway through. The macarons should be firm on the outside and not stick to your finger when lightly touched.
  • Remove from the oven and let the macarons cool completely on the baking sheets before transferring them to a wire rack.
  • In a mixing bowl, beat softened butter until creamy. Gradually add the powdered sugar and beat until well combined. Add milk, nutmeg, and a pinch of cinnamon, mixing until smooth. Adjust milk for desired consistency.
  • Match macaron shells of similar sizes, pipe a dollop of filling onto the flat side of one shell, and sandwich it with another shell. Press gently to ensure even distribution of the filling.
  • Allow the assembled macarons to sit in the fridge for a few hours or overnight to let the flavors meld. Serve chilled or at room temperature.

Notes

Allow the assembled macarons to rest for better flavor.
Keyword eggnog, holiday, macarons