Eggnog Macarons
These Eggnog Macarons are filled with eggnog ganache, nutmeg, and Bourbon Whiskey. They are perfect for the Holiday season.
Servings: 30 macarons
Calories: 118kcal
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 it 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 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.
- 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. Add white food coloring. Increase speed to medium-high and whip until stiff peaks. This will take 10-15 minutes.
- Add dry ingredients and start folding the butter. When macaronage drips down from the spatula “like lava”, transfer it into a pastry bag with a round tip.
- Pipe macaron shells on the baking mat.
- Top the baking sheet pan with piped macaron shells a few times. Let the shells rest on the countertop until no batter sticks to your finger when you touch it.
- Bake macaron shells in the preheated oven to 275°F (134 °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 them 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.
How to Assemble Macarons
- Transfer the ganache into a pastry bag with a round tip. I use a Wilton 12 piping 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!
Notes
Get all ingredients and tools ready before baking.
Measure all ingredients using a kitchen scale.
To make white macaroon shells, you can add a little purple (violet) food coloring to the meringue.
Nutrition
Serving: 1macaron | Calories: 118kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 17mg | Potassium: 41mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 11IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.2mg
