Eggnog French Macarons

I’m in the midst of a love affair with a certain French cookie. When I found out that Macarons were not only gluten free but GRAIN FREE, I immediately embarked on scouring every French bakery within a 30 mile radius for macarons and consequently eating WAY too much sugar- while breaking the bank.

Holy crap, those b*tches are expensive. $1.50+ for a two-bite sized cookie. Plus tax.

But the overwhelming sense of euphoria that came with every bite was priceless- until I realized I could bake these babies myself.

Then I embarked on a mission of scouring every internet source available for Macaron tutorials and trouble-shooting sites. I’m pretty much a Macaron Master, theoretically speaking. Now I just have to put it to practice.

True story: My first ever batch of (strawberry) macarons were a complete success. Perfect little “feet”, light as air, smooth tops. My second, and third, and fourth attempts: not so much.

I’m still not sure why some batches have been a success and others not, but I believe it has something to do with the basics of macaron making. For example, I’ve been using Martha Stewart’s recipe for French Macarons (don’t judge me, it was the only recipe with cup sizes instead of grams). And I know the measurements have to be precise, so I’m sure that’s the main issue.

Obviously as soon as I get a scale I’ll be more of a Master, but for now I’m poor because I spent all of my money on Christmas prezzies and it’s too late to ask Santa for a kitchen scale. Lame.

This is the part in my post where I tell you to go off and do your own research about the art of macarons. I still have a lot to learn, but I am determined to make Pierre Hermé proud. There is so much info on the internet. Use it.

I’m just a vessel giving you a delicious recipe that has worked for me.


Eggnog French Macarons

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 35 macarons

Eggnog French Macarons


  • 1 cup organic confectioners’ sugar (powdered)
  • ¾ cup almond flour
  • 2 large old egg whites, at room temperature
  • ¼ cup organic superfine sugar
  • Yellow dye (optional)
  • nutmeg
  • ½ stick softened unsalted butter
  • ½ cup organic powdered sugar
  • ¼ tsp grated nutmeg
  • 3 tbsp eggnog


  1. First make sure you have everything set out in its place. Make sure all your utensils are clean and easy to reach. Things go fast once the meringue has been whipped, and it sucks to be fiddling around in the pantry or trying to break into the sugar canister. Been there.
  2. Prep two baking sheets with parchment paper. Set aside.
  3. Blend the almond flour and powdered sugar, and then sift twice to remove any large bits.
  4. Preheat the oven to 375 degrees Fahrenheit.
  5. In a clean metal bowl, beat the egg whites until foamy.
  6. Then slowly add the ¼ cup of fine sugar. Beat until soft peaks form. Add 2 drops of yellow dye as you finish beating. Don’t over beat!
  7. Carefully fold in the sifted flour mix, in 3-4 batches until fully incorporated. The mixture should be shiny and semi-fluid, but not runny. Scoop into pastry bag fitted with a ½” round tip. The batter should slowly begin to seep out gently without any added pressure.
  8. Pipe the mixture into 1 inch cookies on the sheet, about half an inch from each other. The cookie should spread and smooth out a little.
  9. Then rap the cookie sheet firmly on a level surface (like the kitchen counter). You’re trying to bring any air bubbles to the surface of the macaron. Then sprinkle grated nutmeg on top of each macaron shell.
  10. Now the macarons have to rest, for at least 15 minutes-30 minutes (or until the tops form a dried layer and are no longer tacky to the touch.) This step is vital in forming light as air macarons with legit feet.
  11. When the first tray is ready, place it on the middle rack in the oven and immediately drop the temperature to 325 F. Bake for about ten minutes, rotating the tray halfway through, until the tops are lightly golden and you can gently pop a macaron off the parchment paper.
  12. Take time to re-heat the oven to 375 F again before inserting the second tray and dropping the temp back down to 325 F. Tedious, but effective.
  13. Let the macarons cool before pairing like-sized ones together.
  14. Meanwhile make your eggnog filling:
  15. Whisk together softened butter, 1/2 cup powdered sugar, eggnog, and nutmeg until smooth. Using a pastry bag (or ziplock bag with a hole cut in the bottom corner) pipe about 1 tsp of filling onto the bottom side of a macaron, sandwiching it with it’s matching size.
  16. Seal the macarons in an airtight container in the fridge and mature for at least 1 day for optimum taste/texture. This is the secret to soft macarons. Even if you overcooked your macarons, give them 1-2 days in the fridge for maturation and they will be amazing. The delicate cookies need the moisture from the filling, but it also infuses the eggnog flavor.


    • says

      Holy crap! You did, you’re awesome! I’m curious about your macarons class. Are you in culinary school or is it just a basic workshop specializing in macarons? Those damn cookies have a hold of me for sure.

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