Eggnog Macarons #SundaySupper

• Refrigerated

  • 3 Egg whites, large

• Baking & Spices

  • 6 oz Almond flour
  • 1/2 tsp Cinnamon
  • 12 oz Eggnog macaron base mix
  • 2 oz Granulated sugar
  • 1/2 tsp Nutmeg
  • 9 1/2 oz Powdered sugar
  • 1 Remaining eggnog macaron base mix
  • 1 tsp Vanilla

• Dairy

  • 4 oz Butter, unsalted

• Beer, Wine & Liquor

  • 2 tsp Brandy
  • 1 tsp Rum, dark

Found on baking-sense.com

Description

Ingredients

• 6 oz (170g) Almond Flour
• 2 oz (55g) granulated sugar
• 8 oz (225g) confectioners sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 3 large egg whites, aged overnight in the refrigerator (see note)
• 1.5 oz (40g) confectioners sugar
• 12 oz (340g) Eggnog Macaron Base Mix
• 4 oz unsalted butter, room temperature
• Remaining Eggnog Macaron Base Mix
• 1 teaspoon vanilla
• 1 teaspoon dark rum
• 2 teaspoons brandy

Directions

• Pulse the almond flour, granulated sugar and confectioners sugar in a food processor to combine.
• Move the mixture to a sieve and sift with the cinnamon and nutmeg
• Whisk the ingredients after sifting to be sure they are well combined
• Divide the base - setting aside 12 oz (340g) for the macaron shells and the remaining for the buttercream filling.
• Preheat the oven to 325°F
• Use a biscuit cutter to draw 24 2 circles on a 1/2 sheet of parchment paper
• Line 2 baking sheets with parchment paper and put the paper with the circles underneath the parchment on one of the pans
• Whip the egg whites to soft peak.
• With the mixer running add the remaining 1.5 oz of confectioners sugar and whip to full peak
• Gently fold the almond mixture into the whites in two batches. Continue folding until it becomes soft and shiny, but not thin and runny.
• Scoop the batter into a pastry bag fitted with a round tip (or cut the tip of a disposable bag).
• Pipe the discs until theyre 1/4 from the edges of the circles youve drawn
• Sprinkle a pinch of nutmeg onto each cookie
• Set the pan aside to allow the cookies to dry for about 30 minutes
• Touch the top of a cookie to make sure its dry to the touch, it can be a bit tacky but shouldnt stick to your finger
• Bake for 7-8 minutes then turn and flip the trays
• Bake for another 5-6 until the shells are dry and the centers are soft (see note)
• Usually, if the shells are baked theyll release easily from the parchment paper
• Be careful handling the shells, its very easy to crack the surface
• Combine the softened butter with the remaining base mix and flavorings
• Whip on medium-high speed until the buttercream lightens in color and becomes aerated.
• Scoop the buttercream into a clean pastry bag fitted with a small plain tip or cut the tip of a disposable bag
• Pair up the cooled shells by size.
• Flip over half the shells and pipe a dollop of buttercream.
• Sandwich the cookies gently, handling the cookies by the edges and not the tops.
• The finished cookies should be refrigerated in a covered container for 1 day before serving. The cookies can also be frozen for several weeks.