As a child, eggnog was my favorite holiday flavor — its rich creaminess and warm spices felt like Christmas in a glass. These eggnog macarons combine that nostalgic taste with delicate French shells: nutmeg-spiced macaron shells sandwich a silky eggnog white chocolate ganache for a festive treat.
Swiss Meringue Macaron Method
If you’ve followed my macaron posts before, you may know I often use the Italian method for stability. The Swiss meringue method is another excellent approach and is the one used here for these Eggnog Macarons. It produces a very stable meringue but is faster and less fussy than the Italian technique.
The Swiss method heats egg whites and sugar together over a bain-marie until they reach the correct temperature, then whips them to a stiff meringue. Once the meringue is ready, sifted almond flour and confectioners’ sugar are folded in during the macaronage stage to form the final batter.
Tips & Tricks for Swiss Meringue Macarons
Here are helpful tips for success with the Swiss meringue method, including a few general macaron tricks I still recommend:
Tip 1) Use a food scale and weigh everything
Macarons are sensitive to measurement errors. Always weigh ingredients by grams rather than relying on volume — precision makes a noticeable difference in texture and consistency.
Tip 2) Wipe utensils and bowls with vodka or vinegar
Grease or oil will prevent proper meringue formation. Wiping bowls, beaters, and utensils with a splash of vodka or vinegar helps ensure they are completely clean and oil-free.
Tip 3) Use egg white powder (optional)
Adding a small amount of egg white powder (meringue powder) can improve stability and reduce the chance of hollow shells. I’ve found it makes a noticeable improvement.
Tip 4) Beat the meringue to stiff peaks
For Swiss meringue macarons, whip the mixture to stiff peaks — the meringue should hold its shape and stand upright on the whisk. Proper peak formation contributes to strong structure and better results during folding.
Tip 5) Stop folding when the batter ribbons
During macaronage, fold until the batter flows like lava and ribbons off the spatula. If it falls in chunks, it’s under-mixed; if it runs off too quickly, it’s over-mixed. Proper ribboning should disappear back into the batter within about 30 seconds.
Tip 6) Tap the pan and remove air bubbles
Tap the tray against the counter to coax air bubbles to the surface and to flatten the piped rounds. Repeat rotation and tapping until the batter looks smooth. This reduces surface imperfections and helps prevent hollows.
Tip 7) Pop remaining air bubbles with a toothpick
Inspect each piped shell closely and pop any visible bubbles with a toothpick, then lightly smooth the batter. This small step can prevent hollow shells after baking.
Tip 8) Allow the macarons to form a “skin”
Let the piped shells sit until they form a dry “skin” on top before baking. The skin helps them rise vertically and develop feet instead of spreading. Drying time varies with climate — from roughly 8–10 minutes in cold, dry environments to 30–60 minutes in humid conditions. Touch gently; when no batter sticks to your finger, they’re ready.
Tip 9) Know your oven
Oven behavior matters: some ovens run hot, cold, or uneven. Test and adjust temperature and placement to find the best settings for even baking and consistent results.
Tip 10) Pair shells before filling
Match shells by size to create even sandwiches. Sorting shells into “perfect pairs” before filling avoids mismatched results and makes assembly neater.
Making the Eggnog White Chocolate Ganache
The ganache is simple: bring eggnog just to a simmer, pour it over finely chopped white chocolate, let it sit a few minutes to melt, then whisk until smooth. Let the ganache cool to room temperature (or chill briefly) until it reaches a pipeable consistency — not too warm and runny, not rock hard.
Products & Equipment I Used
Below are a few items I often use when making macarons. They help with consistent sizing, heat circulation, and smooth shells.
A sturdy, warp-resistant baking pan helps promote even baking and reduces lopsided shells. Silicone macaron mats with guides make piping consistent rounds easy. Finely ground almond flour yields smoother shells.
Recipe Acknowledgement
This recipe uses the Swiss method for the macaron shells. The base Swiss meringue macaron recipe was adapted from Camila at Pies and Tacos, and was adjusted here to highlight the eggnog flavor.
More Macaron Recipes
If you enjoyed these, try other flavored macarons for variety and inspiration.
Get the Recipe:
Eggnog Macarons
Ingredients
Eggnog Macarons
- 105 g Sifted super-fine almond flour
- 105 g Sifted confectioners’ sugar
- 1/2 tsp Nutmeg
- 100 g Egg whites
- 100 g White sugar
- 3 g (1 tsp) Egg white powder (optional but recommended)
- Cinnamon or nutmeg for sprinkling
Eggnog White Chocolate Ganache
- 200 g White chocolate, finely chopped
- 1/3 cup Eggnog (use full-fat, not light)
Equipment
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Stand mixer
Instructions
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Note: Make the eggnog white chocolate ganache several hours or a day ahead for best texture and ease of assembly.
Dry Ingredients
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Prepare baking sheets with parchment or silicone mats.
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On a scale, sift 105 g almond flour, discard any large pieces. Sift 105 g confectioners’ sugar and add 1/2 tsp nutmeg. Whisk together thoroughly and set aside.
Making the Meringue
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Combine 100 g egg whites, 100 g sugar, and 3 g egg white powder in a heatproof bowl. Place the bowl over a pot of simmering water (bain-marie) without touching the water and whisk constantly.
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Heat until the mixture registers about 140°F (60°C). Remove from heat and transfer to a stand mixer fitted with the whisk attachment.
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Whip starting on low, then medium, then high until stiff peaks form.
Macaronage
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Sift the dry mixture over the meringue and gently fold using circular scraping and cutting motions until the batter ribbons off the spatula without breaking.
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Perform the figure-8 test or ribbon test to confirm the batter is ready to pipe.
Piping and Drying the Macarons
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Fill a piping bag fitted with a round tip and pipe 1½-inch rounds onto lined sheets, holding the bag perpendicular to the surface.
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Tap trays to remove bubbles and pop remaining bubbles with a toothpick. Sprinkle tops with nutmeg or cinnamon if desired.
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Preheat oven to 300°F (275°F for convection). Let shells rest until a dry skin forms (8–60 minutes depending on humidity). When the tops are dry to the touch, bake.
Baking
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Bake 15–20 minutes, checking from 15 minutes onward. The shells are done when the tops are firm and do not wobble at the base.
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Cool completely before removing from mats. Match shells into pairs for filling.
Eggnog White Chocolate Ganache
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Place 200 g chopped white chocolate in a heatproof bowl.
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Heat 1/3 cup eggnog to a simmer, pour over chocolate, and let sit for 2 minutes. Whisk until smooth.
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Cover and chill for at least 6 hours or overnight until the ganache is firm enough to pipe.
Assembling the Macarons
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Pipe ganache onto half of the shells and sandwich with matching tops. Refrigerate overnight to allow flavors and texture to mature before serving.
Recipe adapted from Pies and Tacos