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Eggnog Macarons
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4.67 from 3 votes

Eggnog Macarons

These Eggnog Macarons are filled with eggnog ganache, nutmeg and Bourbon whiskey. They are perfect for Holiday season.
Course Dessert
Cuisine French
Prep Time 25 minutes
Cook Time 30 minutes
Stabalizing ganache 8 hours
Total Time 8 hours 55 minutes
Servings 24 macarons
Author Marina of www.everythingmarina.com

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 275F (134C) 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!