Brandy Milk Punch Macarons
A recipe for Brandy Milk Punch Macarons! Nutmeg scented macarons are filled with a vanilla brandy buttercream frosting for a fun cocktail-inspired treat.
Servings 24 Macarons
Ingredients
Nutmeg 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
Instructions
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 millimeter) circular tip.
- On a parchment lined baking sheet, pipe 1 1/2 inch (4 centimeter) circles at least 2 inches (5 centimeters) 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.