These Eggnog Macarons are perfect for the holiday season! Eggnog flavoured macarons filled with an eggnog white chocolate ganache.
I realize it’s unlikely that anyone still has any (useable) eggnog sitting in their fridge, but I’m behind on my holiday baking posts, hence this coming mid-January. Perhaps you love eggnog so much and these Eggnog Macarons look so amazing that you’re inspired to make your own eggnog. Really, these could be plain macarons if you swapped the eggnog for cream and they would still be delicious.
These turned out perfect after some trial and error with the ganache.
I went with a 2:1 ratio of white chocolate to eggnog, but the ganache was way too thin, even after setting in the fridge. I ended up adding another 50g of chocolate to try and thicken it up a bit. To be honest, I could have added even more, as it was still thinner than I would have liked.
In the recipe below, I’ve adjusted the amounts to make the ganache thicker, but you may want to reduce the eggnog amount or increase the chocolate even more if you prefer a thicker consistency. I wanted to make sure the white chocolate didn’t overpower the eggnog so I left it a bit thinner.
That’s it for the holiday themed recipes, but I have a few more macaron posts to come!
Notes & tips for these Eggnog Macarons:
- The measurements listed are by weight. I strongly recommend using a scale for macarons. They are incredibly finicky and temperamental, so the ingredients have to be precise.
- You will need to do a LOT of folds to get them to the proper consistency.
- Do not skip on the drying time. This is a MUST DO. They must be completely dry to the touch before you bake them or they will crack.
- If they don’t come out perfect the first time (they rarely do), know that they will still taste delicious! Looks aren’t everything! 🙂
These Eggnog Macarons are perfect for the holiday season! Eggnog flavoured macarons filled with an eggnog white chocolate ganache.
Ingredients
Eggnog Macarons:
- 60 g egg whites room temperature
- 65 g granulated sugar
- 78 g almond flour
- 55 g powdered sugar
- 1 tsp nutmeg ground
Eggnog Ganache:
- 150 g white chocolate chopped
- 50 g eggnog
Instructions
- Line baking sheet with a silpat mat or parchment.*
- Place the almond powder, icing sugar, and nutmeg in a food processor. Process until just beginning to clump.
- Sift and discard any bits that won't pass through the sifter. Set aside.
- Whip the egg whites until they're the consistency of a loose foam. Continue whipping while slowly adding sugar. Whip to a stiff meringue.
- Fold the dry mixture into the meringue.**
- Pour the batter into a piping bag fitted with the 1A tip.
- Pipe the macarons onto your baking sheet.
- When all your macarons are piped, whack the baking sheet on the counter at least 3 times to get rid of any air bubbles.***
- Let the macarons dry at room temperature until dry to the touch. Approx 1 hour. DO NOT skip this step.
- While macarons are drying, make the ganache.
- Chop the chocolate finely and place in a bowl. Heat the eggnog until boiling and pour over chopped chocolate. Do not stir! Cover bowl with plastic wrap for 2 mins. Stir to emulsify ganache. Place in fridge to set.****
- Once dry, bake macarons in a 300°F oven until they stick a little bit to the pans. This can be anywhere from 10-20mins depending on your oven and how crowded the macarons are on the pan.
- Let cookies cool completely before removing from pans.
- Pipe ganache into the center, sandwich the cookies and twist together.
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Notes
** You will need to do a LOT of folds to get the batter to the proper consistency. You're looking for it to be smooth and shiny and have some movement. If you lift some up with a spatula, it should pour in a steady stream and settle into the remaining batter. DO NOT overmix.
*** Do not be shy with the whacking!
****If the ganache has some unmelted bits after stirring, heat over a simmering bain marie.
Originally published on Jan 18, 2015.
Jess says
I had a lot of leftover eggnog from Christmas and this recipe was a perfect use for it! This is the 6th batch of macarons that I’ve ever made, and between this and your coffee and Bailey’s macaron recipe (which I’ve now made three times) I’m seriously impressing everyone! They turned out beautifully!
Olivia says
Hi Jess! I am so thrilled to hear that! Thanks for the great feedback 🙂
Michelle says
I just made these and they turned out great! I took pictures but i dont know how to download them to show you!! I piped Christmas trees for Christmas. My scale wasn’t working so I converted to cups and it came out great thanks
Olivia says
Hi Michelle! So happy you liked these! You can email me a photo at [email protected] I’d love to see 🙂
Mary says
Hi Liv! I tried out your recipe for Oreo Macs and they turned out great. Regarding the eggnog mac recipe, can I omit the nutmeg spice to make basic shells? If I were to make coffee flavored macs, can I substitute instant coffee with the nutmeg spice? Thank you!
Olivia says
Hi Mary! You can skip the nutmeg for sure. For coffee flavoured macs check this recipe out 🙂 https://livforcake.com/coffee-baileys-macarons/
Ellie says
When it says white chocolate do you mean white chocolate bark or regular chocolate
Thankyou
Olivia says
Hi Ellie! I’m not sure what you mean. You can use a bar of white chocolate or white chocolate chips.
Vandana says
Thank you so much.Your recipe is the first one to be accurate and helpful in trying my hand on macron
Thank u so much
Olivia says
Hi Vandana! I’m glad you found this helpful 😊
Christine says
They’re sooooo pretty and I’m a huge fan of eggnog. I have yet to try and make macarons but the time is coming.
Olivia says
Thanks Christine! 🙂
Joanne says
Good thing I do still have some soy eggnog in the fridge! Perfect for macaron-ing. These are so cute!
Livforcake says
Thanks Joanne! I’m happy with how they turned out. Let me know if you decide to make them :).