Eggnog Macarons
Eggnog Macarons I make every year for Holiday season. These light macaron shells are filled with eggnog ganache, nutmeg and Bourbon whiskey. You will be impressed with this flavor.
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How to make Eggnog Macarons
- Bake macaron shells. For recipes and instructions how to make macaron shells check here. 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 ganache first as that requare time to staibalize in the regregirator and then I make macaron shells.
- Assemble macarons. When you have macaron shells baked and gaanche ready, only then assemble macarons.
- Mature macarons in the refrigerator.
- Enjoy!
Ingredients you’ll need for eggnog ganache
- 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.
If you are looking for eggnog buttercream macarons, check Camila’s recipe here.
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 hand blender. Transfer ganache into flat container and cover with the plastic wrap “to contact”. Ganache needs to stabalize in the refrigerator for 8-12 hours or overnight.
Tip from Marina: if ganache is runny after stabilization, you can add more melted white chocolate (about 30-40 gr) and stabilaze again.
How to assemble macarons
Transfer ganache into pipping bag with round tip. I use Wilton 12 pipping tip. Pipe ganache onto flat side of macaron shell. Dust ganache with ground nutmeg. Sandwich macaron with onother shell. Place assembled macarons into container and cover with the lid. Macarons need to mature in the refrigerator for 12 hours before you can enjoy them. This is very important step. Do not skip it!
How to store Macarons
Store Eggnog macarons in the air-tight container in the fridge for 2-3 days. These macarons you can freeze for up to 6 months. Defrost macarons through the fridge. Freezing these macarons is great for saving time before holiday season. You can bake them a few months before Christmas and always have in the fridge. I did that a few years already.
If you make these Eggnog Macarons please tag me on the social media and make sure to leave a rating down below. I would love to see your creations! Check also other holiday recipes:
- Gingerbread Man Macarons
- Snowman Macarons
- One Dough Holiday Cookies Box
- Homemade Gingerbread Spice Mix
- Peppermint Macarons
- Thick Hot Chocolate
- Pumpkin Spice Crumbs
- Mulled Wine Macarons
Eggnog Macarons
Equipment
- 1 emulsify blender
- 1 small sauce pan
- 1 stand mixer or electric hand mixer
- 1 pipping bag
- 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
- 120 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.
- 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 hand blender.
- Transfer ganache into flat container and cover with the plastic wrap "to contact". Ganache needs to stabalize 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.
- In the mixing bowl of stand mixer add room temperature egg whites and start whisking on low speed. Start adding sugar one tablespoon at the time. Add white food coloring. Increase speed to medium-high and whip until stiff picks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer into pipping bag with round tip.
- Pipe macaron shells on the baking mat.
- Top baking sheet pan with pipped macaron shells a few times. Let shells to rest on the countertop until no batter sticks to your finger when you touch.
- Bake macaron shells in the preheated oven to 275o F (134o C) for 12-14 minutes. Oven temperature and baking time may vary, depending on your oven.
- Remove baked macaron shells from the oven and let it cool on the baking mat with baking sheet pan. When shells are cooled completely remove from baking mat and pair them with similar size.
How to assemble macarons
- Transfer ganache into pipping bag with round tip. I use Wilton 12 pipping tip.
- Pipe ganache onto flat side of macaron shell. Dust ganache with ground nutmeg. Sandwich macaron with onother shell.
- Place assembled macarons into container and cover with the lid. Macarons need to mature in the refrigerator for 12 hours before you can enjoy them. This is very important step. Do not skip it!