❄️ Eggnog Macarons: A Festive Treat to Savor All Year Round
Delicate almond shells infused with nutmeg, filled with a creamy eggnog-white chocolate ganache.
Even if the holidays are behind us, the spirit of festive baking lives on in these dreamy Eggnog Macarons.
Yes, it’s mid-January and no, you probably don’t have eggnog lingering in your fridge (and if you do… maybe don’t use it). But if you're like me, you’re still catching up on all the seasonal bakes that got pushed aside during the chaos of December. These Eggnog Macarons are one of those late-blooming recipes—and trust me, they’re worth the wait.
Whether you're ready to whip up a fresh batch of homemade eggnog or simply sub in cream for a twist on the original, this recipe brings holiday warmth with every bite. And even outside the festive season? They're just plain delightful.
🍬 The Flavor Story
These macarons are a love letter to the classic holiday drink. The almond shells are lightly dusted with nutmeg, adding a subtle spice that sings against the rich filling: a silky ganache made from white chocolate and eggnog. After a few rounds of testing (and a couple ganache mishaps), I finally nailed a version that’s luscious yet pipeable. The trick? More chocolate than you'd think.
Pro Tip: If you’re not into eggnog, simply swap it for heavy cream. You’ll still get a delicious, creamy macaron with just a hint of holiday spice.
🎄 Why You’ll Love These
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Soft, chewy macaron shells with a crisp exterior
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Decadent white chocolate eggnog ganache
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Beautifully festive for holidays—or anytime you're feeling nostalgic
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Customizable: switch out the eggnog for cream or flavored milk for year-round enjoyment
🧁 Recipe: Eggnog Macarons
Yield: ~20 sandwiched cookies
Prep Time: 1 hr 20 mins
Bake Time: 15 mins
Total Time: 1 hr 35 mins
Skill Level: Intermediate
📝 Ingredients
Macaron Shells:
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60g egg whites (room temp)
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65g granulated sugar
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78g almond flour
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55g powdered sugar
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1 tsp ground nutmeg
Eggnog Ganache:
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150g white chocolate, finely chopped
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50g eggnog
👩🍳 Step-by-Step Instructions
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Prep your pan: Line a baking sheet with a Silpat mat or parchment. (Tip: Use a template underneath if you want perfectly even circles.)
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Blend dry ingredients: Pulse almond flour, powdered sugar, and nutmeg in a food processor until combined and fine. Sift the mixture and discard any coarse bits.
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Make the meringue: Whip egg whites into a foamy cloud. Slowly add sugar while continuing to whip until stiff peaks form.
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Macaronage: Gently fold the dry mix into the meringue. This step takes patience—you want a glossy batter that flows like lava and settles into itself after a few seconds.
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Pipe and whack: Transfer batter to a piping bag fitted with a round tip (like a Wilton 1A). Pipe small circles onto your tray. Firmly tap the tray on the counter a few times to release air bubbles.
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Dry the shells: Let the macarons sit at room temperature until they form a skin—about an hour. They should not stick to your finger when lightly touched.
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Bake: Bake at 300°F (150°C) for 10–20 minutes. Shells are done when they no longer shift if gently nudged and just begin to pull from the pan.
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Cool completely.
🍫 Make the Ganache
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Heat eggnog until just boiling, then pour over chopped white chocolate in a heatproof bowl. Do not stir. Cover and let sit for 2 minutes.
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Stir gently until smooth. If chocolate pieces remain, place over a double boiler briefly to finish melting.
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Chill until thickened but still pipeable. (Too runny? Add more chocolate and chill again.)
✨ Assemble
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Match macaron shells by size. Pipe ganache onto one half, then gently press a second shell on top with a small twist to seal.
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For best texture, store assembled macarons in an airtight container in the fridge for 24 hours before serving.
💡 Macaron Tips & Troubleshooting
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Use a scale! Macarons demand precision—measuring by weight is non-negotiable.
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Don’t skip the drying step. Seriously. Skipping this is why macarons crack or don’t form feet.
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Ganache too thin? Add more white chocolate and re-chill. You want it thick enough to hold its shape.
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Cracked, lopsided, or hollow? Welcome to the club. Practice makes perfect, and even the “ugly” ones still taste amazing.
📸 Bonus Idea
Serve these nestled in pine sprigs on a rustic wood board or tied into gift boxes with ribbon for a truly charming edible gift.
Enjoy your baking adventure—and if you're sipping eggnog while you bake, we fully support it. More macaron magic coming soon!