Eggnog Macarons
This post may contain affiliate links.
Eggnog Macarons I make every year for the Holiday season. These light macaron shells are filled with eggnog ganache, nutmeg, and Bourbon whiskey. You will be impressed with this flavor.

Why You’ll love this recipe
- If you are looking for the perfect Holiday recipe, then this is the best you can find. May I also suggest you Gingerbread and Snowman Macarons.
- Ganache is smooth and has an amazing texture. Try also Milk or Dark Chocolate ganache.
- You can free macarons with this filling, which is great for the holiday season.
Ingredients note
- Eggnog. Use store-bought eggnog. Do not use light eggnog, as the ganache may be runny. You will need to add more white chocolate, then.
- White chocolate. Use good quality chocolate. For this recipe, I used Callebaut 28% White Chocolate.
- Bourbon Whiskey. If you want to make non-alcoholic eggnog macarons, you can replace whiskey with eggnog.
- Nutmeg. Ground nutmeg was used in this recipe.
How to make this recipe
- Bake macaron shells. I used my basic French Meringue Recipe. You can add about 1 tsp ground nutmeg into the shells. But be careful and do not add too much.
- Prepare eggnog ganache. I usually make the ganache first, as that requires time to stabilize in the refrigerator, and then I make macaron shells.
- Assemble macarons. When you have macaron shells baked and ganache ready, only then assemble macarons.
- Mature macarons in the refrigerator.
My Latest Video
How to make Eggnog ganache
In the small saucepan, add eggnog and warm up over medium heat. Do not boil. Pour warm eggnog over white chocolate and let it set for a minute or so. Add ground nutmeg and Bourbon Whiskey (optional) and emulsify with an immersion blender. Transfer the ganache into a flat container and cover it with the plastic wrap “to contact.” Ganache needs to stabilize in the refrigerator for 8-12 hours or overnight. If you are looking for eggnog buttercream macarons, check Camila’s recipe.
Tip from Marina: if the ganache is runny after stabilization, you can add more melted white chocolate (about 30-40 gr) and stabilize it again.
How to assemble
Transfer the ganache into a pastry bag with a round tip. I use Wilton 12 pipping tip. Pipe ganache onto the flat side of the macaron shell. Dust ganache with ground nutmeg. Sandwich macaron with another shell. Place assembled macarons into a container and cover with the lid. Macarons need to mature in the refrigerator for 12 hours before you can enjoy them. This is a very important step. Do not skip it!
Recipe FAQs
Store Eggnog macarons in an air-tight container in the fridge for 2-3 days.
You can freeze macarons with this filling for up to 6 months. Defrost macarons through the fridge. Freezing these macarons is great for saving time before the holiday season. You can bake them a few months before Christmas and always have them in the fridge.
Yes! Macarons are a naturally gluten-free dessert because the shells are made from almond flour, egg whites, and granulated sugar. This makes them an excellent treat for those with gluten allergies or sensitivities.ย ย
The mature process of macarons happens when the filled macarons are left to rest for 24 hours in the refrigerator. The macarons will absorb moisture from the filling during this process, allowing the shells to be more hydrated. This makes that iconic soft and chewy texture.ย
Overmixed batter. Check the consistency of the batter every 2-3 folds. Overmixed batter will run off the spatula very fast.ย
More Recipes You’ll Love
If you make these Eggnog Macarons, please tag me on social media and make sure to leave a rating down below. I would love to see your creations!
Recipe
Eggnog Macarons
Equipment
- 1 immersion blender
- 1 stand mixer or electric hand mixer
- 1 small sauce pan
- 2 pastry bags
- 1 round pipping tip
Ingredients
Eggnog Ganache
- 110 ml Eggnog 1/2 cup
- 300 gr White Chocolate 28% Callebaut
- 2 Tbsp Bourbon Whiskey (optional) (28 gr)
- 1 tsp groud nutmeg and more for dusting
Macaron Shells
- 125 gr almond flour (1 cup)
- 150 gr powdered sugar (1 1/4 cup)
- 100 gr egg whites room temperature (from 3 large eggs)
- 100 gr white granulated sugar (1/2 cup)
Instructions
How to make Eggnog Ganache
- In the small saucepan, add eggnog and warm up over medium heat. Do not boil.ย
- Pour warm eggnog over white chocolate and let it set for a minute or so.
- Add ground nutmeg and Bourbon Whiskey (optional) and emulsify with a hand blender.
- Transfer the ganache into a flat container and cover it with the plastic wrap "to contact." Ganache needs to stabilize in the refrigerator for 8-12 hours or overnight.
How to make Macaron shells
- In the mixing bowl, sift together almond flour and powdered sugar. Set aside.ย
- In the mixing bowl of a stand mixer, add room-temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at a time.ย Add white food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.ย
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula โlike lavaโ, transfer it into a pastry bag with a round tip.ย
- Pipe macaron shells on the baking mat.ย
- Top baking sheet pan with pipped macaron shells a few times. Let shells rest on the countertop until no batter sticks to your finger when you touch it.ย
- Bake macaron shells in the preheated oven to 275oF (134oC) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.ย
- Remove baked macaron shells from the oven and let it cool on the baking mat with a baking sheet pan. When shells are cooled completely, remove them from the baking mat and pair them with similar sizes.ย
How to assemble macarons
- Transfer the ganache into a pastry bag with a round tip. I use Wilton 12 pipping tip.
- Pipe ganache onto the flat side of the macaron shell. Dust ganache with ground nutmeg. Sandwich macaron with another shell.
- Place assembled macarons into a container and cover with the lid. Macarons need to mature in the refrigerator for 12 hours before you can enjoy them. This is a very important step. Do not skip it!