Eggnog Macarons Recipe – Christmas Macaron Idea

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Do you have any leftover eggnog? Make something yummy with them. Eggnog macarons, for example. They are a delicious delicacy with vanilla and white chocolate tastes that are ideal for a light afternoon snack. Macarons are also described as chewy candy that melts in your tongue by fans. So stick around because I’m going to show you how to make eggnog macarons.

How to Make Eggnog Macarons?

Eggnog Macarons Recipe – Christmas Macaron Idea

Macarons, as you may know, are made up of three parts: two cookies and a creamy filling in the center. Macarons are appealing to children of all ages since they come in a variety of sizes and colors.

Eggnog macarons keep the hue neutral. Their ivory tint is due to the vanilla eggnog I used to prepare them. But first, let’s examine what else you need.

  • beaten egg whites The essential element that binds the base together is egg whites. They are responsible for the smoothness of the macarons’ surface.
  • granulated sugar Powdered sugar functions as flour in this eggnog macarons recipe.
  • Sugar, Granulated Make the ideal fluffy meringue with it.
  • Almond Meal To maintain the macaron cookies smooth, it has to be as smooth as possible, with no lumps.
  • One of the key spices in eggnog is nutmeg.
  • Cinnamon Another spice for eggnog.

For the eggnog cream, you will need:

  • Eggnog I created my own vanilla eggnog. It was semi-thick with sugar, vanilla, cloves, cinnamon, and nutmeg already in it. If you buy one, that’s OK, but try adding a dab of each of these spices to your concoction. Warm homemade eggnog always tastes better than store-bought.
  • Dark Chocolate If your eggnog is already sweet enough, pick your chocolate carefully. White chocolate that is overly sweet may make them excessively sweet. You may use white chocolate chips if you have prior experience with them.

That’s all for the ingredients. Now, let’s look at how to create eggnog macarons.

1. Step: Sifting the dry ingredients

produce sure there are no little particles or lumps in the powdered sugar, almond flour, cinnamon, or nutmeg to produce smooth macaron dough. Sift them through a sieve, then gradually combine them together.

2. Step: Make fluffy meringue

Begin by beating the egg whites on high speed until they form a froth. While continually beating, add the granulated sugar. After a minute, you should have a glowy meringue.

3. Step: Folding the mixture

The dry ingredients are added to the meringue in the third stage. To prevent lumps, add little by little. I recommend using a flat silicon spoon since it was the most convenient method for me. It pulls everything off the bowl’s sides and incorporates it thoroughly into the mixture.

Continue folding the mixture until it is somewhat runny but still compact. Folding is the process of progressively taking the mixture from the bottom and depositing it on top.

Be patient since this phase will take around 20 minutes.

4. Step: Pipe the macarons

Place the baking sheet on a baking sheet and the base mixture in a piping bag. Form the macaron foundation with care. There should be between 20 and 22 of them.

Make them smaller than you want them to be since they will expand somewhat. Don’t be concerned if they aren’t the same. That is their allure.

Set them aside to dry for 30 to 60 minutes. After that, bake the macarons for 15-20 minutes at 300 F (150 C).

Meanwhile, prepare the eggnog ganache for the filling.

5. Step: Making the filling

Chop the white chocolate into tiny pieces and combine it with the eggnog in a saucepan. Spices like cloves, vanilla, nutmeg, and cinnamon were already present in the eggnog I used. If your eggnog is lacking in flavor, try a sprinkle of these spices or a teaspoon of vanilla essence.

Turn on the fire and whisk until the chocolate is fully melted. To prevent scorched bottoms, use a medium heat setting.

Refrigerate the ganache for at least 3 hours.

6. Hold the base and ganache together

When the ganache is firm enough and the cookies are absolutely cold and dry, you may begin holding them together.

You’ll need the piping bag again for this stage. Place the ganache inside, pipe it on one cookie, and gradually cover it with another.

This eggnog macarons recipe yields 10 to 11 macarons. Homemade eggnog macarons may be stored at room temperature for 7 days or in the fridge for 10 days. If you detect any changes in scent, taste, or color, they have ruined.


Eggnog Macarons Recipe – Christmas Macaron Idea

What are the most common mistakes making macarons?

The 13 Most Common Mistakes When Baking Macarons
Using another flour in place of almond flour.
I failed to sift the ingredients together.
Using the incorrect meringue in your batter.
Using cartoned egg whites.
Making use of liquid food coloring.
The macaron batter was over-mixed.

What is the secret to good macarons?

7 Ways to Make the Best Macarons
Weigh and measure your ingredients precisely.
Examine the consistency of your batter.
Sift and combine the dry ingredients.
Purchase a Macaron Mat.
Avoid using liquids to color.
Whisk the egg whites thoroughly.
Wait for the Oven to Preheat.
At Chelles Macarons, you may taste perfection before you DIY.

What does cornstarch do to macarons?

It is often used as a food thickener. When used with powdered sugar, it may cause the sugar to clump and make the macarons thick. If you want to make a lighter, fluffier macaron, use powdered sugar that does not include cornstarch.

What makes macarons so hard to make?

Macarons are difficult to create because they must be baked at precisely the appropriate temperature and may easily be overdone or undercooked. They must also be fully chilled before filling, else the filling will melt and the macarons would be a mess.

What is the most important ingredient in macarons?

Egg whites are an essential element in macarons because they contribute protein and structure to the shells. Egg whites are composed of 90% water and 10% protein. A meringue is made by combining egg whites with granulated sugar.

Why are macarons so overpriced?

Ingredients for Macarons Are Expensive

Macarons, unlike other bakery delicacies, are not produced using all-purpose wheat flour, which can be purchased at a supermarket for less than 50 cents per pound. Instead, they’re prepared with almond flour, which is more than nine times the price—and that’s just at Costco.

How long should you let macarons sit before baking?

Typically, you’ll need to leave the shells on the counter for 45 – 60 minutes or more until a skin forms on top. This might take up to 90 minutes if you live in a humid environment.

How far in advance can I make macarons?

A Macaron Shell recipe may be prepared up to three days ahead of time. You can create a huge number of Macaron shells in 3 days if you plan ahead of time. Macarons may be stored in the refrigerated for up to seven weeks or at room temperature for up to seven days.

What is the perfect macaron batter?

Macaron batter should be blended until it is thick but not runny, similar to pancake batter. The batter should not plop, but rather flow. You’ve attained the appropriate consistency when the batter starts to appear glossy around the edges and settles back into place within 20 seconds.

How long to whip eggs for macarons?

To make stiff peaks, whip the egg whites until they produce solid peaks that stand up straight. This often takes 5-10 minutes.

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