Print

Eggnog Macarons

Delicious Recipe
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.

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

  1. Prepare Baking Sheet: Line a baking sheet with a Silpat mat or parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: Place the almond flour, powdered sugar, and ground nutmeg in a food processor. Process until the mixture begins to clump together.
  3. Sift Dry Mixture: Sift the mixture through a fine sieve, discarding any large bits that do not pass through. Set aside for later use.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Cool Completely: Remove macarons from the oven and allow to cool completely on the baking sheet before handling to avoid breaking.
  12. 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.

Nutrition

Keywords: eggnog macarons, holiday macarons, white chocolate ganache, nutmeg macarons, festive desserts

Find it online: https://cheframiflavor.com/delicious-recipe-2/