Eggnog Macarons Recipe

Eggnog Macarons

Last year, I completely missed out on making eggnog recipes during the holiday season. So, I’ve got a few different ones planned for this year, if I can squeeze them in. The first is eggnog macarons with eggnog buttercream frosting! I tried making French macarons for the first time last May. Then, I made a bunch of them for my sister-in-law’s wedding reception but haven’t made them since. Every time I made macarons, I get mixed resultssome of them turn out and some don’tbut that is fine with me. We still eat the ones that aren’t perfect and they still taste great!

French Macarons Recipe

Like in my first macaron post, I didn’t do anything special to the eggs. Turn the basic macaron batter into eggnog macaron batter by adding a half teaspoon of nutmeg to the basic recipe. Pipe the batter onto parchment paper and sprinkle with cinnamon. Bake at 300 degrees for about 18 minutes.

Eggnog macaron recipe

Allow the eggnog macarons to cool completely. Then, make the eggnog buttercream frosting and fill the macarons. I used a large drop flower decorator tip to make a swirled look with the buttercream.

Eggnog Macarons Eggnog Buttercream

When we got together to do some wedding prep for my sister, I brought some of these along to share and everyone loved them! Plus, they are now Zack’s favorite new treat and he is quickly finishing off the rest of the eggnog from the fridge!

Eggnog Macarons Recipe
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: French
Serves: 24
  • 4 ounces almond flour
  • 8 ounces powdered sugar
  • 5 ounces egg whites
  • 2½ ounces granulated sugar
  • 2 tsp vanilla extract
  • ½ tsp nutmeg
  • ½ tsp kosher salt
  • Cinnamon, for sprinkling
  1. Line 2 pans with parchment paper.
  2. Sift the almond flour and powdered sugar together and set aside.
  3. Mix the egg whites, granulated sugar, vanilla, nutmeg and kosher salt on low for 3 minutes, then beat on medium speed for 3 minutes and finally on high for 3 minutes. The meringue should be very stiff.
  4. Add the almond and powdered sugar mixture and fold it into the meringue until it has deflated. It should look like molten lava that will hold its shape for a bit and then melt into the mixture.
  5. Pipe the batter into small circles on the parchment paper. Sprinkle with cinnamon.
  6. Hold the pan and firmly smack it against the counter a couple of times, turn the pan and smack it again to remove the air bubbles.
  7. Bake at 300 degrees for about 18 minutes or until the macarons can be easily removed from the parchment paper. If they stick or the shell comes off the but bottom sticks, bake them a little longer.
  8. Cool completely on the pan and then remove to add the eggnog frosting.

Eggnog Buttercream Recipe
Prep time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 2¼ cups
  • ½ cup butter, softened
  • ½ cup shortening
  • 1 tsp vanilla
  • ½ tsp nutmeg
  • ⅛ tsp cinnamon
  • 4 cups powdered sugar
  • 2 tbsp eggnog
  1. Beat butter, shortening until creamy and light in color.
  2. Mix in the vanilla, nutmeg and cinnamon.
  3. Add powdered sugar, one cup at a time, with the mixer on low speed. After the second cup, add one tablespoon of eggnog. Then, add the last two cups of powdered sugar and finally the last tablespoon of eggnog.
  4. Beat until light and fluffy.

Macaron recipe adapted slightly from Brave Tart. Be sure to check out her very detailed instructions, plus lots of tips and warnings.

Here are a few more Christmas Dessert Recipes to try:

Follow The Gunny Sack’s board Awesome Eggnog Recipes on Pinterest.

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  1. Megs says

    Mine turned out flat and full of air bubbles -due to not wanting to smash my pampered chef pan against the counter haha. I think meringue was not firm enough, also this was the first time I’ve made macaroons. Great recipe though!!

  2. Yuki says

    Tried this last week (3rd time is the charm, some had feet). Since eggnog happened to be immediately out of season on my first try (and the one in the fridge was immediately spoiled), I used Jamaican rum cream in the buttercream mix. Someone said something about gooey, I guess I wouldn’t know, not a connoisseur.

    Anyway, the first two tries were more about lack of equipment than anything else (like using wax paper, or not having a scale and overestimating the cups for the powdered sugar and guessing for everything else (which isn’t bad). Basically 1 cup of almond flour is ~4oz, maybe even 4.10oz 5 large egg whites and scoop out a little bit (less than a spoonful, trace amounts) would yield approx 5oz. Forgot the sugar quantities, but used light brown sugar rather than granulated white as 2.5 oz because it made more sense to me with the cinnamon.

    Used 2 cups of powdered sugar for the buttercream, but my family thought it was too sweet, then again they wanted to eat them **immediately** because they like eating things fresh. Learned immediately that this is ridiculous for macarons. It seems as if they need to chill in the fridge in order to settle down (mine I did for 24 hours, as articles note). They were no longer too sweet once they were allowed to rest.

  3. Brittany says

    Is there any way to substitute the almond flour for all purpose flour? My nephew has allergies to almonds, but he would love these if I could make them without the almond flour in it.

    • Tonia says

      Hi Brittany,
      I’ve only made them with almond flour. Try doing a Google search for nut free macarons to see if anyone else has a recipe. If not, you could try making small sugar cookie sandwiches instead. Best of luck!

  4. Nicole says

    I think I will try this! WHat about making Spiced eggnog macaroons? Do you think I can put a little rum or vodka in the frosting? Or will it make it too gooey?

    • Tonia says

      Hi Nicole,
      Wonderful! I don’t drink alcohol, so I’ve never experimented with adding it to frosting. Happy Baking!

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