Cinnamon Eggnog Macarons
Ingredients
- 1 1/2 cups powdered sugar, plus additional, for dusting
- 3/4 cup ground almonds ⓘ
- 1/4 cup flaked coconut ⓘ
- 1 tsp ground cinnamon ⓘ
- 3 None egg whites ⓘ
- 1/4 cup granulated sugar
- None None FOR THE EGGNOG CUSTARD ⓘ
- 1 tbsp cornstarch ⓘ
- 1 tbsp custard powder or vanilla pudding mix ⓘ
- 1 tbsp granulated sugar ⓘ
- 1/2 cup milk ⓘ
- 1 tbsp butter ⓘ
- 1 None egg yolk ⓘ
- 2 tbsp brandy
Instructions
- Grease and line 2 baking pans with parchment paper.
- Process powdered sugar, ground almonds, coconut and cinnamon in food processor until fine. Sift through fine sieve into medium bowl, discarding any large pieces.
- Beat egg whites and granulated sugar in large bowl with electric mixer until firm peaks form and sugar is dissolved. Fold in almond mixture, in two batches.
- Spoon mixture into piping bag fitted with 1/2-inch plain tip. Pipe 1 1/2-inch rounds, about 1-inch apart, on prepared pans. Tap pans on counter so macarons spread slightly. Dust with additional sifted powdered sugar. Let stand about 30 mins or until macarons are dry to touch.
- Preheat the oven to 300°F.
- Meanwhile, for the eggnog custard, combine cornstarch, custard powder and granulated sugar in small saucepan. Gradually stir in milk. Stir on medium heat until mixture boils and thickens. Remove from heat. Stir in butter, egg yolk and brandy. Cover surface with plastic wrap; cool.
- Bake macarons about 20 mins. Cool completely in pans on a wire rack.
- Sandwich macarons with about 1 tsp of custard.
Nutrition & Diet Analysis (per serving)
1221
kcal
61% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).