Eggnog Macarons have classic french macaron shells flavored with nutmeg and cinnamon and are filled with eggnog buttercream. They have a delicious balance of flavors and textures that will make you fall in love with macarons!
Macarons are one of my favorite things to make, but they are definitely tricky. That being said, it is so possible to master macarons. I compiled a Step-by-Step Macaron post with all of my best tips and tricks for making the best macarons possible. It has all of the steps and tools that I use every time I make macarons and I can promise you it will get you closer to being a macaron recipe master!
If you want more delicious macaron recipes check out my Gingerbread Macarons, Peppermint Macarons, or Pumpkin Spice Macarons.
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Why You'll Love This Recipe
- They have a very festive flavor profile. Just like these Peppermint Bark Brownies!
- Macarons are so beautiful! They are visually appealing and perfectly aesthetic all on their own, but the speckles of the cinnamon and nutmeg makes them even more so. These S'more Macarons have a beautiful topping as well!
- The textural difference between the crunchy exterior and the soft, chewy interior with the buttercream macaron filling makes for a perfect bite.
- They provide a baking challenge. They require more work than your normal cookie, so they will test your baking skills.
Ingredients
Ingredients Notes
- Ground Nutmeg will add flavor to the macarons and the macaron filling. I also use nutmeg in my Soft Molasses Cookies.
- Ground Cinnamon is a must in any eggnog recipe. Cinnamon is the start of the show in my Cinnamon Roll Pop Tarts.
- Having your egg whites at room temperature will make it easier to whip them.
- Eggnog will add flavor to the buttercream and make it creamy. I also use eggnog in my Mini Eggnog Cheesecakes.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can substitute the eggnog buttercream for a chocolate ganache, just replace the heavy cream in the ganache with eggnog.
- Add a splash of brandy or bourbon to the macaron filling for a boozy macaron.
- Add a drizzle of white chocolate on top of the macarons to decorate them.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
STEP 1: Line a cookie sheet with a silicone mat or parchment paper.
STEP 2: In a food processor add the powdered sugar, almond flour, cinnamon, and nutmeg and pulse until fully combined and rid of lumps. Sift the dry ingredients into a large bowl. If you don’t have a food processor you can just sift the ingredients together.
STEP 3: In a medium bowl, prepare the french meringue. Beat the egg whites on low speed until they get frothy. Increase the speed and slowly add the sugar. Beat until stiff peaks form.
STEP 4: Add the french meringue into the dry ingredients and begin to gently fold with a silicone spatula. This process is called macaronage. You will know the batter is ready when the ingredients are fully combined and not streaky. You should be able to hold the spatula above the bowl and draw a figure 8 smoothly without the batter breaking off. Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks onto the prepared cookie sheet.
STEP 5: Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining air bubbles. Let the macarons rest for an hour. There needs to be a dry layer on the top. You should be able to run your finger over the top without any transferring to your finger.
STEP 6: Preheat the oven to 280 degrees (F). This is the temperature that I have found works well for my oven, but you may need to play around with the temperature.
STEP 7: Place the eggnog macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet, bake for another 5 minutes, and rotate the cookie sheet again, bake for 5 minutes. 15 minutes in total.
STEP 8: Remove from the oven and allow to cool completely. They should peel off the mat easily.
STEP 9: When the macarons are cooled peel them off of the mat and match each shell to another that is the same size.
STEP 10: In a medium bowl with a hand mixer, beat the butter until it is very soft and creamy. Add half of the powdered sugar. Beat until fully combined. Add the rest of the powdered sugar, cinnamon, and nutmeg. Beat on medium speed for 5-6 minutes. Add 1 tablespoon of eggnog and beat to combine. If the buttercream is too thick you can add more eggnog until your desired consistency is reached.
Expert Baking Tips
- If possible, make your macarons on a less humid day. You will need to rest the macarons for longer and they might not turn out as well on a humid day.
- Don’t over mix the batter. You only need to macaronage until you can make a figure 8 with the batter. If you over mix the macarons will spread too much.
- Wipe the bowl down with vinegar before adding the egg whites to whip. Even a speck of leftover dish soap or fat (egg yolk, butter, etc.) will inhibit the egg whites from whipping up properly.
- Let the macarons rest before eating. Macarons are best when they have matured for 12 or so hours. So after you fill the macarons, let them rest overnight for the best flavor.
Recipe FAQs
For sure! I make macarons ahead of time pretty often and they always still taste amazing. If I am making macarons more than a day before I want to serve them I freeze them. They will freeze well for about two weeks. Just pull them out of the freezer about an hour before you are ready to serve them and they will thaw out perfectly. These Eggnog Macarons are no exception!
In order to make french macarons, you have to do a process called macaronage. This is where you fold the wet and dry ingredients together in order to achieve a smooth, shiny, and flowing mixture. A good way to tell if you have done the macaronage stage correctly is if you can hold up the spatula and draw a figure 8 with the mixture without it breaking off.
Room Temperature: Macarons can be stored in an airtight container at room temperature for up to three days. I wouldn't recommend this, though, because they can become stale quickly.
Refrigerator: If stored correctly in an airtight container the Eggnog Macarons will last up to 1 week in the fridge.
Freezer: Macarons freeze and thaw extremely well and can be frozen in an air-tight container for up to two months.
More Recipes You'll Love
If you tried these Eggnog Macarons or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Eggnog Macarons
Ingredients
For Eggnog Macaron Shells:
- 1 ⅔ cup (200 grams) powdered sugar
- 1 cup (110 grams) almond flour
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 large (100 grams) egg whites
- ¼ cup (50 grams) granulated sugar
For Eggnog Buttercream:
- 4 tablespoons (56 grams) unsalted butter softened
- 1 cup (113 grams) powdered sugar
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon eggnog
Instructions
For Eggnog Macaron Shells:
- Line a cookie sheet with a silicone mat. I highly recommend a silicone mat of some kind, but if you don’t have one then you can also use parchment paper. Set aside.
- Using a food processor, pulse the powdered sugar, almond flour, cinnamon, and nutmeg until fully combined and rid of lumps. Don’t do this for too long or you will make almond butter. Sift the dry ingredients into a large bowl. If you don’t have a food processor you can sift the ingredients together.
- In a medium bowl, prepare the french meringue. You can use a stand mixer for this, but I prefer a hand mixer or an immersion blender with a whisk attachment for a batch this small. Beat the egg whites on low speed until they get frothy. Increase the speed and slowly add the sugar. If you add the sugar too fast you will deflate the meringue. Beat until stiff peaks form. This is when you pull the beater out and the meringue stands up with a slight curve. It should not fall or jiggle too much if you move the beater. If you want to add food coloring, do it now, but add it sparingly or you will make the meringue too liquidy.
- Add the french meringue into the dry ingredients and begin to gently fold with a silicone spatula. This process is called macaronage. You will know the batter is ready when the ingredients are fully combined and not streaky. You should be able to hold the spatula above the bowl and draw a figure 8 smoothly without the batter breaking off. A good way to test if the batter is ready is to place a very small amount in your piping bag and pipe it onto your mat. If the batter is stiff and does not spread at all, then it is not ready. If the batter immediately runs out, then you have over folded. The batter should spread slightly and the tops should even out (there shouldn’t be any little tips sticking out), but it should not be runny.
- Transfer the batter to a piping bag fitted with a piping tip. Pipe 1-inch disks onto the prepared cookie sheet.
- Firmly tap the cookie sheet onto the counter 3 or 4 times to bring any air bubbles to the surface. Use a toothpick to pop any remaining air bubbles.
- Let the macarons rest for an hour. There needs to be a dry layer on the top. You should be able to run your finger over the top without any transferring to your finger. If it is really humid outside this process will likely take longer.
- Preheat the oven to 280 degrees (F). This is the temperature that I have found works well for my oven, but you may need to play around with the temperature to find what works best for your oven.
- Place the macarons on the middle rack of the oven and bake for 5 minutes, rotate the cookie sheet, bake for another 5 minutes and rotate the cookie sheet again, bake for 5 minutes. 15 minutes in total. The macarons should not have any color to them, and they should peel off of the mat easily.
- Remove from the oven and allow to cool completely.
- If the macarons were baked correctly they should easily peel off of the silicone mat.
For Eggnog Buttercream:
- In a medium bowl with a hand mixer, beat the butter until it is very soft and creamy. The butter needs to be really soft or your buttercream won’t be as fluffy as it should be.
- Add half of the powdered sugar. Beat until fully combined.
- Add the rest of the powdered sugar, cinnamon, and nutmeg. Beat on medium speed for 5-6 minutes.
- Add the egg nog. If the buttercream is too thick add more, 1 tablespoon at a time until it reaches the desired consistency.
For Eggnog Macaron Assembly:
- Transfer the American buttercream frosting to a piping bag fitted with a piping tip.
- Pipe your desired amount of icing onto the inside of one macaron shell.
- Sandwich another macaron shell on top.
Notes
- If possible, make your macarons on a less humid day. You will need to rest the macarons for longer and they might not turn out as well on a humid day.
- Don’t over mix the batter. You only need to macaronage until you can make a figure 8 with the batter. If you over mix the macarons will spread too much.
- Wipe the bowl down with vinegar before adding the egg whites to whip. Even a speck of leftover dish soap or fat (egg yolk, butter, etc.) will inhibit the egg whites from whipping up properly.
- Let the macarons rest before eating. Macarons are best when they have matured for 12 or so hours. So after you fill the macarons, let them rest overnight for the best flavor.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
A says
Do you have a small batch non alcoholic egg nog recipe that we could make to use as the egg nog for this recipe? Sorry, for the capital letters. My phone is not allowing me to type in small letters
Ellie Haley says
I don’t! I’ve never actually made eggnog, but you can use any egg nog as a replacement!