Macarons have certainly earned their finicky reputation thanks to the level of precision they require. Over the years I’ve had my fair share of mac fails with less precise recipes and methods. However, after adapting the Bouchon Bakery method several years ago, it’s been mostly smooth sailing. Despite having years of successes under my belt, every time I make them I start out anxious and wary and end up being pleasantly surprised with how well this recipe turns out. Eggnog macarons have been one of my favorite flavors to make during the holiday season for many years, and I figured it was time I finally shared them with all of you.
I know eggnog can be a polarizing beverage and flavor, but if you love it and you’ve never made macarons before, this might just need to be the first recipe you try! The shells are simple plain macaron shells that I dusted with freshly grated nutmeg just before baking using my beloved duster tool. The filling is my favorite easy vanilla buttercream, with the heavy cream and vanilla simply subbed out for eggnog and a tiny splash of dark rum or bourbon if that’s your jam.
Be sure to check out my step-by-step macaron tutorial for more information and visuals on the process. Another helpful tip to keep the sizes relatively uniform is that I like to trace rounds on my parchment using a pencil tracing around the wide end of one of my largest pastry tips and then flip the parchment over so that the pencil is on the reverse side from where I am actually piping the batter. Have fun, friends! If you make some please tag me or send photos my way. I always love seeing reader creations!