Egg Nog Macarons
Macarons are my favorite cookie on earth! In 2015, I was able to sample several macarons in Paris; the best being from Ladurée. These babies take patience and attention to detail and I've had several disasters before mastering the technique. They are the best after sitting for 24 hours prior to being served.
Rate this recipe!
| Prep Time | 1 hours |
| Cook Time | 30 minutes |
| Servings |
cookies
|
Ingredients
Egg Nog Macarons
- 1 cup almond flour finely ground
- 1 3/4 cup powdered sugar
- 1/4 tsp ground nutmeg
- 1 tsp salt divided
- 3 egg whites at room temperature
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
Egg Nog Buttercream
- 1 cup unsalted butter room temperature
- 2 1/2 cups powdered sugar
- 1/4 cup egg nog
Ingredients
Egg Nog Macarons
Egg Nog Buttercream
|
Rate this recipe!
|
Instructions
Macarons
- In the bowl of a food processor, combine the powdered sugar, almond flour, nutmeg and salt, and process on low speed, until extra fine. Sift the almond flour mixture through a fine-mesh sieve into a large bowl.
- In a separate large bowl, beat the egg whites and the remaining ½ teaspoon of salt with an electric hand mixer until soft peaks form. Gradually add the granulated sugar until fully incorporated. Continue to beat until stiff peaks form (you should be able to turn the bowl upside down without anything falling out).
- Add the vanilla and beat until incorporated.
- Add about ⅓ of the sifted almond flour mixture at a time to the beaten egg whites and use a spatula to gently fold until combined. After the last addition of almond flour, continue to fold slowly until the batter falls into ribbons and you can make a figure 8 while holding the spatula up.
- Transfer the macaron batter into a piping bag fitted with a round tip.
- Place 4 dots of the batter in each corner of a rimmed baking sheet, and place a piece of parchment paper over it, using the batter to help adhere the parchment to the baking sheet.
- Pipe the macarons onto the parchment paper in 1½-inch circles, spacing at least 1-inch apart.
- Tap the baking sheet on a flat surface 5 times to release any air bubbles.
- Let the macarons sit at room temperature for 30 minutes to 1 hour, until dry to the touch.
- Preheat the oven to 300˚F
- Bake the macarons for 17 minutes, until the feet are well-risen and the macarons don’t stick to the parchment paper. Transfer the macarons to a wire rack to cool completely before filling.
Egg Nog Buttercream
- Beat butter for a couple minutes until fluffy and light. Add powered sugar and mix; 1/2 cup at a time. Add egg nog and beat until creamy.
- Add about a teaspoon of buttercream to macaron, then top with another macaron.
Recipe Notes
Macarons are my favorite cookie on earth! In 2015, I was able to sample several macarons in Paris; the best being from Ladurée. These babies take patience and attention to detail and I've had several disasters before mastering the technique. They are the best after sitting for 24 hours prior to being served.
Share this Recipe
Powered by WP Ultimate Recipe
Leave a Reply