Bake 2.12 Part 3: Egg Nog Macarons

While drinking egg nog is an unpleasant endeavor for me as I don't even like drinking milk but nutmeg is queen in these macarons. They may have been my favorite off all three! 

Ingredients

100 grams egg whites

100 grams granulated sugar

105 grams almond flour

105 grams powdered sugar

Sprinkle of Cinnamon or Nutmeg (to put on top)

6 tablespoons butter

3 cups powdered sugar

1/4 cup egg nog

1/2 teaspoon vanilla

1 teaspoon nutmeg

Line two baking sheets with parchment so they are ready to go. Prepare a pastry back with a large round tip and set aside so it is ready to go. Measure all of your ingredients so you are ready to go. Get a drink of water so you are all ready to go. 

Sift the powdered sugar and almond flour. 

Place egg whites and granulated sugar in a heat proof bowl or double boiler over a pan of simmering water. Whisk the whites and sugar until frothy and sugar is completely dissolved. If you aren't sure about the sugar being dissolved, test the mixture by rubbing some between your fingers, you should not feel any granules. Once dissolved transfer to the bowl of the stand mixture. 

With the whisk attachment, start whisking on low, gradually increasing to medium speed. You want the mixture to turn white and fluffy before you raise the speed to high. Continue beating until you reach stiff peaks. Fold in the almond flour and powdered sugar. Continue to fold until you get the perfect macaron consistency. 

Transfer the batter to a piping bag and pipe onto the prepared baking sheets. Remember you are ready to go! Sprinkle the tops with cinnamon and/or nutmeg. I went with nutmeg. Slam the pans on the counter a few times to get out any air bubbles, you can also use a toothpick to pop any large bubbles. Leave to dry about 30 minutes. 

Preheat the oven to 325 degrees. Bake once at a time, about 20 minutes, rotating halfway. 

While they bake, whip up the butter, adding the egg nog, vanilla and nutmeg. Slowly add the powdered sugar. Add more egg nog (to thin) or powdered sugar (to thicken) as needed. 

Once the cookies are cool, fill with the buttercream and enjoy!