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Eggnog Macarons

  • Author: Bake to the roots
  • Prep Time: 40
  • Cook Time: 20
  • Total Time: 100
  • Yield: 30 1x



For the macarons

  • 4 oz. (115g) almond flour
  • 8 oz. (230g) confectioner’s sugar
  • 1 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 5 oz. (144g) egg whites, room temperature
  • 2 1/2 oz. (72g) sugar
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt

For the filling

  • 1/2 cup (100g) sugar
  • 2 egg whites
  • 3/4 cup (170g) butter, softened
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 2 tsp. eggnog (Eierlikör)


  1. Line two baking sheets with baking parchment (or silicone macaron baking mats).
  2. In a food processor (blender) pulse the confectioner’s sugar, almond flour and spices into fine powder. Sift several times so you get rid of larger pieces.
  3. In a large bowl combine egg whites, sugar and salt. Whip on medium speed until stiff peaks form for about 5-7 minutes. Add the vanilla extract and whip for another minute. Add the almond sugar mix to the meringue and fold in with a rubber spatula. Gently fold to deflate the meringue by pressing against the side of bowl until the batter is smooth and shiny. To check the consistency, drop a spoon of the batter in the bowl – it should have a peak that quickly relaxes back into the batter (start checking the batter after 20 folds).
  4. Fill the batter into a piping bag with a round tip and pipe on the baking parchment or baking mats on the baking sheets. Tap the baking sheets on the counter to release any air bubbles inside the batter. Let the batter rest for 15 minutes.
  5. Preheat the oven to 300˚F (150°C). Bake the macarons one baking sheet at a time for 15-20 minutes until hard and slightly golden, rotate the baking sheets halfway through baking time. Take the macarons off of the baking sheets and let cool down on the baking parchment. Peel off from the baking parchment when cooled completely.
  6. For the filling add sugar and egg whites in a heatproof bowl over a pot with simmering water. Whisk until the mix reaches a temperature of 160°F (71°C) – if you don’t have a thermometer, rub the mix between your fingers – it should be warm and feel completely smooth. Remove from heat.
  7. Whisk the egg white mixture for 5 minutes on medium speed. Increase speed to high and whisk until stiff, glossy peaks form and the mix has cooled (the bottom of the bowl should not be warm anymore) – about 6 minutes. Reduce speed and add butter piece by piece, beating well after each addition. Beat in cinnamon, nutmeg and eggnog until well blended.
  8. Match similar sized cookies together and pipe or spread filling on one side and top with another. Sprinkle with nutmeg.


  • Enjoy baking!