Eggnog Macarons with Cinnamon & Nutmeg.
New Macaron Flavor So delicious! And, perfect for holiday hosting or cookie exchanges.
For additional pictures and flavors, please see my earlier recipes:
The macaron mixture is done when the batter is thick and “lava like”. It should fall off the rubber spatula in a thick ribbon and begin to self-level after about 20 seconds. If the batter “ribbon” is still thick or bumpy, fold the batter a few more times. Do NOT over mix. It is better to undermix than overmix the batter.
The cookie shells are ready to bake when you can touch the cookie and no batter sticks to your finger. If you do not allow proper resting time, your cookies will not rise and create the “feet” that are such an identifiable feature of a macaron. While the cookies are resting, preheat the oven to 300 degrees.
The cookies are done if they lift easily off the mat or parchment when cooled. If they are still moist or sticky, bake a couple more minutes or let them sit in the warm oven for a few additional minutes.
|Sifting the dry ingredients and pressing out the clumps|
|Frothing the egg whites for the meringue|
|Folding the dry ingredients into the meringue.|
|Waiting for outer shell to be created|
|Matching shells by size|
|Crispy on the outside, chewy on the inside. Yum!|
These are the actual items that I used. You can use parchment paper in place of the silicone mats and you can use a plastic ziplock type bag in place of the pastry bag.
I purchased the above items at full-price. I did not receive a discount or a promotional credit in exchange for my post. I'm simply linking to the items that I actually bought and used in this recipe in case others might be interested.