Eggnog Macarons: A Festive Way to Prove You’re Better Than Everyone Else
Ah, macarons—the delicate, moody little divas of the dessert world. If cookies were people, macarons would be the goth kid in high school: misunderstood, high-maintenance, and too cool for the mainstream. And these eggnog macarons? They’re the holiday version. Sweet, spicy, and just a little bit festive without going overboard.
But let’s be honest, making macarons is not for the faint of heart. They’re notoriously finicky, requiring the precision of a surgeon and the patience of a saint. Luckily, I’ve waded through the chaos to give you the tips you need to avoid kitchen heartbreak. The key? Sift like your life depends on it, don’t overmix (or undermix—so helpful, right?), and make peace with the fact that your first batch might look like lumpy pancakes. It’s all part of the macaron experience.
Dust the shells with cinnamon for that cozy holiday vibe, then sandwich them around a luscious eggnog buttercream. After a 24-hour nap in the fridge (like the introvert they are), these little beauties are ready to strut their stuff. Serve them at your holiday party or just hoard them in your fridge while you binge-watch true crime documentaries.
Here’s how to tame these festive beasts:
Eggnog Macarons Recipe
Macaron Shells:
100g egg whites (about 3 large eggs)
100g granulated sugar
105g almond flour
105g powdered sugar
Cinnamon (for dusting)
Buttercream:
6 tbsp unsalted butter
3 cups powdered sugar
3 tbsp eggnog
½ tsp nutmeg, dash of cinnamon
½ tsp vanilla
Steps:
Sift almond flour and powdered sugar. I often give these ingredients a quick buzz in the food processor to make sure all the lumps and bumps are gone before sifting, or I sift twice. Pick your poison.
In the bowl of a stand mixer, or at the hand of a very patient person with a whisk, whip the egg whites on medium until frothy.
Once they are frothy, slowly add in the granulated sugar. If you are using cream of tartar, add it once the sugar is well combined into the batter. Whisk on medium/high until stiff peaks form. Do not over whip, do not under whip. Stop and check frequently.
Fold in dry ingredients until batter flows like lava (test by drawing figure eights). Pipe onto baking sheets and rest until a skin forms (20-40 min). If you live somewhere gross and humid, you may need to use your oven fan to assist.
Dust with cinnamon to your cold, black, heart’s desire.
Bake at 280°F for 8-9 minutes, then quickly rotate the tray and bake an additional 8-9 minutes. Cool completely.
If your macarons are stuck to the tray, they are not baked enough. Once cooled, they should almost pop off when you lift the silicon mat or apply a little lifting pressure.
For buttercream: whip butter for several minutes first. I don’t know what I did to deserve it, but frosting is my arch nemesis. It’s probably overkill, but I beat the butter for about 5 minutes on high, scraping down occasionally before adding my sugar. Then add your sugar, stir together until you can turn the speed up without looking like a cocaine cloud, and beat for several more minutes. At this stage, add the eggnog, vanilla, and nutmeg and beat until fluffy.
Fill shells, refrigerate for 24 hours, and enjoy your victory!
Store in the fridge up to 5 days or freeze for 2 months—if they last that long. Happy baking, and nolite te bastardes carborundorum.