Eggnog Macarons are light, airy Christmas cookies with the delicious taste of nutmeg and cinnamon. They are filled with eggnog buttercream!
These tasty eggnog cookies are fun to make during the holidays because they are different than most traditional Christmas cookies! The combination of the light, crunchy cookies with the creamy buttercream inside is irresistible.
How To Make Eggnog Macarons
Turn the basic macaron batter into an eggnog macaron batter by adding half a teaspoon of nutmeg to the basic recipe. Pipe the batter onto parchment paper and sprinkle with cinnamon. Bake at 300˚F for about 18 minutes.
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.
When we got together to do some wedding prep for my sister, I brought some of these eggnog macarons along to share, and everyone loved them! Plus, they are now my son’s favorite new treat, and he is quickly finishing off the rest of the eggnog from the fridge!
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 in July, but I haven’t made them since. Every time I make macarons, I get mixed results…some of them turn out, and some don’t…but that is fine with me. We still eat the ones that aren’t perfect, and they still taste great!
More Eggnog Recipes
- Eggnog French Toast Bake is a great way to feed the whole family in one fell swoop.
- No Bake Eggnog Cheesecake With a gluten-free crust is delicious and easy to make!
- Eggnog Truffles are cute little holiday cookies that are delicious and easy too.
- Eggnog Cookie Cups are adorable sugar cookie cups filled with eggnog ganache!
Eggnog Macarons Recipe
- ½ cup butter softened
- ½ cup shortening
- 1 teaspoon vanilla
- ½ teaspoon nutmeg
- ¼ teaspoon ground cinnamon
- 4 cups powdered sugar
- 2 tablespoon eggnog
- Preheat the oven to 300˚F. Line 2 pans with parchment paper.
- Sift the almond flour and powdered sugar together and set aside.
- 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.
- 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.
- Pipe the batter into small circles on the parchment paper. Sprinkle with cinnamon.
- 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.
- Bake at 300˚F for about 18 minutes or until the macarons can be easily removed from the parchment paper. If they stick or the shell comes off but the bottom sticks, bake them a little longer.
- Cool completely on the pan.
- Pipe eggnog buttercream onto one macaron and top it with a second one.
- Beat butter, shortening until creamy and light in color.
- Mix in the vanilla, nutmeg, and cinnamon.
- 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.
- Beat until light and fluffy.