If you are looking to wow your friends and family with an elegant yet playful treat, then this Delicious Recipe for Eggnog Macarons is exactly what you need. These delicate, festive macarons blend the creamy warmth of classic eggnog with the crisp, light texture of perfectly baked almond shells. Each bite melts in your mouth and offers a subtle hint of nutmeg and white chocolate ganache that will have everyone begging for seconds. Whether it’s a holiday gathering or a special dessert for yourself, this recipe brings together tradition and indulgence in the most delightful way.

Ingredients You’ll Need

This recipe is simple but requires ingredients that play crucial roles in delivering the perfect texture, flavor, and appearance of these macarons. Each component is chosen carefully to bring balance and richness while keeping the result light and airy.

60 g egg whites (room temperature): Provides the necessary airiness and structure when whipped into meringue.
65 g granulated sugar: Sweetens and stabilizes the meringue to hold its shape.
78 g almond flour: Adds nuttiness and the essential almond flavor that macarons are famous for.
55 g powdered sugar: Enhances sweetness and ensures a smooth, fine texture in the shells.
1 tsp nutmeg (ground): Infuses warm, festive spice directly into the shell mixture for that distinctive eggnog vibe.
150 g white chocolate (chopped): Forms the luscious base of the ganache, melting into creamy goodness.
50 g eggnog: Adds that classic holiday flavor and moisture, making the ganache truly special.

How to Make Eggnog Macarons

Step 1: Prepare Your Dry Ingredients

Start by lining a baking sheet with a Silpat mat or parchment paper to ensure your macarons release easily after baking. Then, combine the almond flour, powdered sugar, and nutmeg in a food processor. Pulse until the mixture begins to clump slightly, then sift out any larger pieces to keep your shells smooth and even.

Step 2: Whip the Egg Whites

Whip your room-temperature egg whites until they are foamy but still soft and loose. Gradually add the granulated sugar while continuing to whip, working your way up to a stiff, glossy meringue. This step is crucial—achieving the right consistency means your macarons will have that iconic smooth top and delicate feet.

Step 3: Fold Dry Ingredients into Meringue

Gently fold the almond flour mixture into the meringue, being careful not to deflate the air you’ve worked so hard to incorporate. The batter should flow like lava—smooth and slightly thick, but not runny. This gentle folding technique ensures your macarons bake with the perfect balance of structure and tenderness.

Step 4: Pipe the Batter

Transfer the batter to a piping bag fitted with a round tip (size 1A is perfect). Pipe small, uniform rounds onto your prepared baking sheet, spacing them evenly. Once piped, firmly tap the baking sheet on your counter at least three times to help release any trapped air bubbles that could create cracks or hollow shells.

Step 5: Dry the Shells

Allow the piped shells to dry at room temperature until they form a thin skin that feels dry to the touch—this usually takes about an hour. This step cannot be skipped, as it helps your macarons develop those signature crispy outer shells and prevents cracking in the oven.

Step 6: Make the Eggnog Ganache

While the shells dry, prepare the ganache by putting your chopped white chocolate in a bowl. Heat the eggnog until it boils, then pour it over the chopped chocolate. Don’t stir immediately; cover the bowl for 2 minutes to allow the chocolate to melt evenly, then gently stir until smooth and emulsified. Refrigerate the ganache to let it thicken and set for assembly.

Step 7: Bake the Macarons

Bake your macarons in a preheated 300°F oven for 10–20 minutes, depending on your oven and how crowded the pans are. You’ll know they’re ready when they stick slightly to the pan but lift off easily. Patience is key here to avoid overbaking or underbaking the delicate shells.

Step 8: Assemble the Macarons

Let the cookies cool completely on the pan before carefully removing them. Then pipe a dollop of chilled ganache onto the flat side of one shell, sandwich with another, and give them a slight twist to secure. Your festive, creamy, perfectly textured Eggnog Macarons are ready to enjoy!

How to Serve Eggnog Macarons

Garnishes

For an extra festive touch, sprinkle a tiny pinch of ground nutmeg or cinnamon on top of the ganache before sandwiching. You can also dust the macarons lightly with powdered sugar or add a small edible gold leaf for an elegant finish that impresses every guest.

Side Dishes

Pair these delicate macarons with a warm cup of spiced tea, rich coffee, or even a glass of creamy eggnog for a harmonious flavor experience. Light fruit salads or fresh berries are also excellent accompaniments, as their bright acidity cuts through the sweetness beautifully.

Creative Ways to Present

Display your macarons on a tiered dessert stand or scatter them around a festive platter adorned with holly or pine sprigs to create an inviting centerpiece. Wrapping a set of macarons in cellophane bags tied with colorful ribbons makes charming gifts, perfect for spreading holiday cheer.

Make Ahead and Storage

Storing Leftovers

Store your macarons in an airtight container in the refrigerator for up to 3 days. This helps maintain their delicate texture and keeps the ganache fresh. Make sure to bring them to room temperature before serving to enjoy their full flavor and softness.

Freezing

If you want to prepare these ahead for a big occasion, macarons freeze beautifully. Place them in a single layer in an airtight container, separating layers with parchment paper, and freeze for up to a month. Thaw in the refrigerator overnight for best results.

Reheating

Macarons do not require reheating. Simply remove them from the fridge or freezer and allow them to come to room temperature. Heating can compromise their delicate texture, so enjoy them as they are for maximum enjoyment.

FAQs

Can I use store-bought eggnog for the ganache?

Absolutely! Store-bought eggnog works perfectly as long as it’s fresh. The flavor will shine through the white chocolate, making your ganache creamy and festive.

What if I don’t have a food processor for mixing dry ingredients?

You can sift the almond flour, powdered sugar, and nutmeg together several times by hand. The goal is to break up any clumps and combine them evenly for smooth macaron shells.

Why do my macarons crack during baking?

Cracking often means your shells did not dry properly before baking or the oven temperature is too high. Ensure your macarons have formed a dry skin and try lowering your oven temperature slightly to prevent cracking.

How do I know when the meringue is ready?

A stiff meringue will hold firm peaks and look glossy when you lift the whisk. If it droops or looks dull, keep whipping a bit longer before folding in the dry ingredients.

Can I make the ganache ahead of time?

Yes! Ganache can be made up to 3 days in advance. Keep it refrigerated and bring to room temperature before piping to ensure the best consistency for sandwiching your macarons.

Final Thoughts

This Delicious Recipe for Eggnog Macarons is a delightful way to elevate any celebration or cozy night in. With their tender shells and luscious, spicy-sweet filling, these macarons are truly a treat to savor and share. I encourage you to give this recipe a try—you’ll fall in love with their charm and the joy they bring to every occasion!

Eggnog Macarons

Print Recipe

★★★★★

4.8 from 12 reviews

Delight in the festive flavors of Eggnog Macarons, delicate almond meringue shells infused with nutmeg and filled with a rich, creamy white chocolate eggnog ganache. Perfect for holiday celebrations or a sophisticated treat any time of year.

Author: rami
Prep Time: 25 minutes (includes drying time)
Cook Time: 15 minutes (average)
Total Time: 1 hour 40 minutes
Yield: 20–24 macarons 1x
Category: Dessert
Method: Baking, Whipping, Folding
Cuisine: French-inspired
Diet: Vegetarian

Ingredients

Scale

For the Macaron Shells

60 g egg whites (room temperature)
65 g granulated sugar
78 g almond flour
55 g powdered sugar
1 tsp ground nutmeg

For the Ganache Filling

150 g white chocolate, chopped
50 g eggnog

Instructions

Prepare Baking Sheet: Line a baking sheet with a Silpat mat or parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: Place the almond flour, powdered sugar, and ground nutmeg in a food processor. Process until the mixture begins to clump together.
Sift Dry Mixture: Sift the mixture through a fine sieve, discarding any large bits that do not pass through. Set aside for later use.
Whip Egg Whites: Beat the room temperature egg whites until they become a loose foam. Gradually add granulated sugar while continuing to whip until the meringue is stiff and glossy.
Fold Dry into Meringue: Carefully fold the sifted dry mixture into the meringue using a spatula or spoon. Mix gently to maintain airiness without overmixing.
Pipe Macarons: Transfer the batter into a piping bag fitted with a 1A tip. Pipe small rounds of batter onto the prepared baking sheet, spaced evenly.
Remove Air Bubbles: Firmly tap the baking sheet on the counter at least three times to release any trapped air bubbles from the piped batter.
Dry Macarons: Allow the piped macarons to dry at room temperature until a dry, non-sticky skin forms on the surface. This should take approximately 1 hour and is crucial for a good texture.
Make Ganache: While the macarons dry, finely chop the white chocolate and place it in a bowl. Heat the eggnog to boiling and pour it over the white chocolate. Do not stir immediately. Cover the bowl with plastic wrap and let it sit for 2 minutes before stirring gently to emulsify the ganache. Refrigerate until firm.
Bake Macarons: Once dry, bake the macarons in a preheated oven at 300°F (150°C) for 10-20 minutes. The baking time varies based on oven and macaron spacing; bake until they stick slightly to the pan but peel off easily when cooled.
Cool Completely: Remove macarons from the oven and allow to cool completely on the baking sheet before handling to avoid breaking.
Assemble Macarons: Pipe the chilled ganache onto the flat side of one macaron shell. Sandwich together with another shell and gently twist to seal the edges.

Notes

Ensure egg whites are at room temperature for optimal volume when whipping.
Do not skip the drying step before baking; it helps create a smooth shell and characteristic ‘feet’.
Temperature and baking time may vary depending on your oven – keep a close eye the first time you try this recipe.
Ganache can be made ahead and stored refrigerated; bring to room temperature before piping.
Use fresh nutmeg for the best flavor impact.
Store assembled macarons in an airtight container in the fridge for up to 3 days.