Spending the holidays in Paris this year? Me neither. BUT you can bring a little piece of that beautiful city to your own kitchen—with a holiday twist of course. Macarons are delicious and also make for a beautiful Instagram post. They actually look way more complicated to make than you’d think. So let’s crank up the holiday music and get baking.
Eggnog and Candy Cane Macarons
Ingredients
Instructions
Sift together almond flour and powdered sugar, making sure the ingredients are well mixed.
In a separate bowl, beat egg whites with a mixer until white and foamy.
Gradually add granulated sugar and continue mixing until meringue is thick and has hard peaks.
Quickly add in dry ingredients and fold in to the meringue.
Put batter in a pastry bag and squeeze into circles on a baking tray that’s been lined with parchment paper. Let the tray sit out for an hour at room temperature.
Once the cookies have a thin ‘shell’ (you can touch it without the batter sticking to your finger), bang the tray against the counter to get out air bubbles and bake at 285° F for 10-15 minutes.
While the shells are cooking, divide buttercream frosting into two separate bowls. In one, add cinnamon and nutmeg; stir well. This is your eggnog-flavored frosting.
Once shells have cooled, fill half with the eggnog-flavored frosting. Fill the other half with plain frosting and then roll them in crushed candy canes (don’t roll eggnog macarons in the candy canes).