Perfect for the holiday season! These Eggnog Macarons are 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! 🙂
- 150 g white chocolate chopped
- 50 g eggnog
- 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.
** 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.