Eggnog Macarons

Name: Eggnog Macarons
Prep time: 45 min
Cook time: 15 min
Yield: 30
Cuisine: American,
Ingredients: 2 cups confectioners' sugar; 1 cup almond flour; 1/4 tsp McCormick Gourmet™ Organic Cinnamon, Ground Saigon; 1/4 tsp McCormick Gourmet™ Organic Cloves, Ground; 1/4 tsp McCormick® Nutmeg, Ground; 3 egg whites; 1/4 cup granulated sugar; 1/4 tsp McCormick Gourmet™ Cream of Tartar; Pinch salt; 1 cup confectioners' sugar; 1/4 tsp McCormick Gourmet™ Organic Cinnamon, Ground Saigon; 1/4 tsp McCormick Gourmet™ Organic Nutmeg, Ground; 1/8 tsp McCormick Gourmet™ Organic Cloves, Ground; 1/2 cup (1 stick) butter softened; 1 tsp organic premium pure vanilla extract; 1 tbsp brandy

There are endless color, flavor and filling options for French macarons. This holiday rendition has cinnamon, cloves and nutmeg so you get the flavor of eggnog in every delicious bite.

45m

PREP TIME

15m

COOK TIME

109

CALORIES

16

INGREDIENTS

Servings: 30 (1 macaron)

Ingredients

Eggnog Macarons
2 cups confectioners' sugar
1 cup almond flour
1/4 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
1/4 teaspoon McCormick Gourmet™ Organic Ground Cloves
1/4 teaspoon McCormick® Ground Nutmeg
3 egg whites
1/4 cup granulated sugar
1/4 teaspoon McCormick Gourmet™ All Natural Cream Of Tartar
Pinch salt
Filling
1 cup confectioners' sugar
1/4 teaspoon McCormick Gourmet™ Organic Ground Saigon Cinnamon
1/4 teaspoon McCormick Gourmet™ Organic Ground Nutmeg
1/8 teaspoon McCormick Gourmet™ Organic Ground Cloves
1/2 cup (1 stick) butter, softened
1 teaspoon McCormick Gourmet™ Organic Pure Vanilla Extract
1 tablespoon brandy

INSTRUCTIONS

1 Preheat oven to 350°F. For the Eggnog Macarons, sift confectioners’ sugar, almond flour and spices into medium bowl, working mixture as much as possible through sifter. Discard any large bits of almonds left over in sifter. Beat egg whites, granulated sugar, cream of tartar and salt in large bowl with electric mixer on medium speed until foamy. Beat on high speed 5 minutes or until medium peaks form. Gently stir in flour mixture, 1/3 at a time, scraping sides and bottom of bowl frequently.
2 Spoon batter into pastry bag fitted with a plain 1/2-inch round tip. Pipe 1 1/2-inch circles about 2 inches apart onto parchment paper-lined baking sheets. For best results, hold tip perpendicular and 1/2 inch above baking sheet while gently squeezing pastry bag.
3 Bake 1 baking sheet at a time 11 to 12 minutes or until macarons are set and slightly tacky. Place baking sheet on wire rack. Cool macarons completely before removing from parchment paper.
4 For the filling, mix confectioners’ sugar and spices in small bowl. Beat butter and vanilla in large bowl with electric mixer on medium speed until smooth. Gradually beat in sugar mixture, scraping sides and bottom of bowl frequently. Beat in brandy until smooth. Spoon into piping bag fitted with a small plain round tip.
5 To assemble the macarons, pipe filling onto flat side of 1 cookie. Sandwich with a same-size cookie. Repeat with remaining cookies and filling. Store macarons between layers of wax paper in airtight container in refrigerator up to 7 days. Serve at room temperature.