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Eggnog Macarons

Eggnog macarons pair crisp, delicate almond shells with a smooth white chocolate eggnog ganache. The filled cookies chill for at least 12 hours so the flavors meld before serving.
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Prep Time 30 minutes
Cook Time 16 minutes
Drying, chilling, and resting 13 hours 58 minutes
Total Time 14 hours 44 minutes
Servings: 20 servings
Course: Dessert
Cuisine: French
Calories: 112
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 3.5 oz almond flour blanched; about 1 cup
  • 3.5 oz confectioners' sugar about 7/8 cup
  • 0.25 tsp ground nutmeg
  • 2.67 oz egg whites about 3 large egg whites; at room temperature
  • 2.67 oz granulated sugar about 1/3 cup
For the eggnog ganache
  • 6 oz white chocolate finely chopped
  • 0.25 cup eggnog

Equipment

  • 2 18x13-inch baking sheets
  • 1 electric mixer

Method
 

Make the shells
  1. Heat the oven to 300°F with a rack in the center.
  2. Line two 18x13-inch baking sheets with parchment paper.
  3. Sift the almond flour, confectioners' sugar, and nutmeg into a bowl, then set aside.
  4. Beat the egg whites in a clean bowl on medium speed until foamy.
  5. Gradually add the granulated sugar, then beat on medium-high until the meringue is glossy and holds stiff peaks, about 5 minutes.
  6. Fold the dry mixture into the meringue in three additions until the batter falls from the spatula in a thick ribbon and settles back into itself within about 10 seconds.
  7. Transfer the batter to a piping bag fitted with a 1/2-inch round tip and pipe 40 rounds about 1 1/4 inches wide, about 20 per sheet.
  8. Tap each sheet firmly on the counter and pop any visible air bubbles with a toothpick.
  9. Let the shells stand at room temperature for 30-60 minutes, until the tops feel dry and do not stick to a fingertip.
  10. Bake one sheet at a time for 14-16 minutes, until the tops are set and do not wobble when gently nudged.
  11. Cool the shells completely on the baking sheets, about 20-30 minutes, before lifting them from the parchment.
Make the eggnog ganache
  1. Put the white chocolate in a heatproof bowl.
  2. Heat the eggnog in a small saucepan over medium heat just until steaming.
  3. Pour the steaming eggnog over the chocolate and let stand for 2 minutes.
  4. Stir the chocolate and eggnog until smooth.
  5. Refrigerate for 45-60 minutes, stirring every 15 minutes, until thick enough to pipe.
Assemble the macarons
  1. Pipe or spread ganache onto the flat side of half the shells.
  2. Top with the remaining shells and press gently to make sandwiches.
  3. Refrigerate the macarons in an airtight container for at least 12 hours and up to 3 days.
  4. Bring the macarons to room temperature for 20 minutes before serving.

Notes

For smooth shells, fold only until the batter falls in a thick ribbon and settles back within about 10 seconds. Refrigerate in an airtight container for up to 3 days; freezing is not recommended for best texture. For a dairy-free variation, use dairy-free white chocolate and dairy-free eggnog.