Eggnog Macarons
For the macarons:
For the eggnog filling:
For the Macarons:
For the Filling:
For the macarons:
- 1 cup powdered sugar
- ¾ cup almond flour
- 1 tsp cinnamon
- ½ ts nutmeg
- Pinch of cloves
- 2 egg whites
- ¼ cup granulated sugar
For the eggnog filling:
- 2 cups powdered sugar
- 4 ounces cream cheese softened
- 4 ounces butter softened
- 2-3 Tbsp eggnog
- 1/8 – ¼ tsp nutmeg
For the Macarons:
- Process the powdered sugar, almond flour and spices in a food processor and then sift them and set aside
- In a stand mixer, beat egg whites with wisk attachment on medium speed until frothy. Decrease speed to low and add sugar 1 Tbsp at time until all is incorporated. Increase speed to high and beat until stiff peaks form, about 5 minutes.
- Sift the dry mixture over the egg white mixture then gently fold with a rubber spatula until combined. Continue to fold mixture until it falls from the spatula like a ribbon.
- Transfer mixture to a pastry bag and pipe onto a cookie sheet lined with either macaron silicone baking sheets or onto parchment paper from a 90 degree angle to fill the interior rings on the mat or about 1 ½ inches on the parchment paper.
- Tap the bottom of the cookie sheet several times on the counter to release any air bubbles and then let stand for 30-45 minutes.
- Preheat the oven to 300 degrees and bake the macarons until set but not browned, approximately 12 minutes. (Ovens vary so start checking around 10 minutes.)
- Allow to completely cool before carefully removing half the cookies, turning them upside down on a plate.
For the Filling:
- Place powdered sugar into the mixing bowl of a stand mixer and add the softened cream cheese and butter. Mix until well combined and smooth.
- Add eggnog 1 Tbsp at a time until you reach preferred consistency
- Add nutmeg to taste.
- Transfer mixture to piping bag and pipe onto upside down macarons.
- Place matching size macaron onto top.
- Refrigerate and allow to set overnight before serving.