This christmas holiday, I was making rather merry and decided to make macarons once more this year. My original plan was to have the shells red, eggnog, and green, cannoli cream macarons. Unfortunately, the eggnog macs turned out more pink and red despite the amount of red dye I put in the shell mixture. However, regardless of the color, the macarons and their fillings turned out quite well.
You can find the recipe for the shells from my Vanilla Macarons post. Add the food coloring to the almond flour/confectionary sugar mix before adding the egg white/sugar mixture. As for the fillings, I wanted to have a second go with the cannoli cream, and to be honest this one was much better than the first. The recipe I followed, from Lisa Gianotti’s blog. She goes into two types of cannoli cream and I went with the mascarpone filling. However, it was a bit too liquidy once again. By adding a 1/4 of an 8 oz block of cream cheese, the cream thickened and kept the taste of cannoli cream.
- 3/4 cup whole milk ricotta cheese
- 3/4 cup mascarpone cheese
- 1/4 of 8oz block of cream cheese
- 1/4 cup powdered sugar
- 1/2 tsp vanilla
- 1/2 tsp ground cinnamon
- mini chocolate chips
- pinch of salt
Drained the ricotta cheese overnight with cheesecloth and squeezed dry. This will make the ricotta less watery. In a standard mixer add all the ingredients and mix until well combined. Chill in the fridge until ready to be pipped.
I found the eggnog ganache a while back from Style Sweet CA and saved it for when eggnog was appropriate.
- 16 oz white chocolate
- 8 oz eggnog
- 1/8 tsp nutmeg
Place the white chocolate in a heat-safe bowl, set aside. Heat eggnog over medium-low heat in a saucepan. Let eggnog come to a slow simmer and be careful to not let it burn. Pour eggnog over chocolate and let stand for a couple of minutes. Add nutmeg and whisk until smooth. Let ganache cool before pipping.