A recipe for Brandy Milk Punch Macarons! Nutmeg scented macarons are filled with a vanilla brandy buttercream frosting for a fun cocktail-inspired treat.
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This recipe contains alcohol. It is intended only for those over the age of 21 (in the United States). Please drink/eat responsibly.
After retaking photos of my New Orleans Brandy Milk Punch and having a few leftover purple, green, and gold nonpareils, I decided to put them to use by making these cocktail-inspired Brandy Milk Punch Macarons! A basic macaron shell is flavored lightly with freshly grated nutmeg, then paired with a rich and creamy brandy buttercream frosting.
I sprinkled the nonpareils over the piped macaron shells before drying, but you can also leave the macaron shells plain and roll the filled macarons in the nonpareils to coat the edges of the brandy buttercream frosting or simply omit altogether.
Adjust the strength of brandy in the buttercream as desired by adding more or less compared to the heavy cream.
A Few Macaron Tips
- I recommend using the metric measurements for the macaron shells for best results, but have also included the US Customary conversions.
- If possible, bake these on a day with lower humidity. Rain is not your friend here.
- For the ground almonds, I generally use almond meal/flour. You can also process whole almonds in the food processor. Just make sure the almonds and powdered sugar are very fine to create smooth macaron shells.
- Aged, room temperature egg whites are best for whipping into stiff peaks.
- My previous failures have generally been attributed to overmixing- easy to do with overzealous young helpers. You want to gently fold in the beaten egg whites until they are completely combined, but not to the point of being runny. I have seen the resulting texture described as “molten lava” and others have listed an average of 40-65 folds.
- If you want to make sure every macaron shell is the exact same size, use a silicon macaron mat or make your own by drawing circles using a circular cookie cutter on parchment paper, then flip it over so the drawn part is on the bottom (use white translucent parchment paper so the circles can be seen through the top). When piping, hold the pastry bag and tip completely vertical.
- Putting the baking sheets filled with piped macarons under my ceiling fan works well on helping create the shells before baking. They should be dry enough that the tops don’t stick to the finger when lightly touched. Make sure the fan is evenly overhead and not blowing air from the side. This may create uneven and oval macarons.
- If your oven bakes unevenly, it helps to rotate the sheets halfway through baking.
- Refrigerate the macarons for about a day to allow the flavors to settle. Quite a few of mine didn’t make it that long. They can be refrigerated for up to a week- again, mine didn’t make it that long. Bring to room temperature about 15-30 minutes before serving for the best texture.
Looking for more Macaron recipes?
Brandy Milk Punch Macarons Recipe
Brandy Buttercream adapted from Charlotte’s Lively Kitchen
Brandy Milk Punch Macarons
- 100 grams (1 cup) ground almond flour
- 200 grams (2 cups) powdered sugar
- 1/2 teaspoon freshly grated nutmeg
- Pinch salt
- 100 grams (~3) large egg whites room temperature
- 50 grams (1/4 cup) granulated sugar
- Purple, green, and gold nonpareils optional
Brandy Buttercream Filling:
- 113 grams (1/2 cup) unsalted butter softened at room temperature
- 380 grams (3 1/2 cups) powdered sugar
- 30 milliliters (2 tablespoons) brandy
- 30 milliliters (2 tablespoons) heavy cream
- 1 teaspoon vanilla extract
To make the Nutmeg Macarons:
- In a food processor or blender, pulse the almond flour and powdered sugar a few times until fine. Do not over pulse. Sift into a bowl with the nutmeg and salt.
- In another bowl, beat the egg whites with a hand or stand mixer until frothy. Continue beating while slowly adding the granulated sugar until stiff peaks form.
- Gently fold the beaten egg whites into the ground almond and powdered sugar mixture until combined, but be careful not to overmix. It should be the consistency of “molten lava” but not runny, about 40-65 folds. Transfer the batter to a piping bag fitted with a 0.4 inch (10 mm) circular tip.
- On a parchment lined baking sheet, pipe 1 1/2 inch (4 cm) circles at least 2 inches apart. Repeat with remaining baking sheets. If your oven runs hot, place an empty baking sheet under each baking sheet with the macarons to offer some protection against the heat.
- Firmly tap the baking sheets against the counter to remove excess bubbles. If desired, top with a few nonpareils or an extra light sprinkling of nutmeg. Allow to rest uncovered 30-60 minutes to form a shell.
- Preheat oven to 300˚F (150˚C).
- Bake the macarons in preheated oven until the tops become firm, 15-20 minutes. Allow to cool before removing from baking sheet.
To make the Brandy Buttercream filling:
- In a medium bowl, beat softened butter on low speed until smooth. Mix in the powdered sugar and increase speed to medium and continue to beat until smooth and creamy. Slowly drizzle in the Brandy, heavy cream, and vanilla and beat until combined. If too thick, add additional heavy cream or a little Brandy until pipe-able. If too thin, add a little more powdered sugar. Transfer the buttercream into a bag fitted with a number 8-10 tip.
- Pair together the cooled macaron shells that are similar in shape. Pipe the filling onto half of the bottom side of the shells. Top, bottom side towards filling, with remaining shells. Gently twist until the buttercream filling reaches the edges. Repeat with remaining pairs.
- For best results, refrigerate for 24 hours before serving.