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We hope you got insight from reading it, now let’s go back to autumn-coloured macarons chestnut & chocolate recipe. To cook autumn-coloured macarons chestnut & chocolate you need 11 ingredients and 10 steps. Here is how you achieve it.
The ingredients needed to prepare Autumn-Coloured Macarons Chestnut & Chocolate:
- Use 2 Egg white
- Take 30 grams Granulated sugar
- You need 90 grams Powdered sugar
- Take 30 grams Cocoa (pure cocoa)
- Take 75 grams Roast almond flour
- Use [Chocolate cream]
- Prepare 50 grams Chocolate (at least 70% cocoa solids)
- Take 3 tbsp Heavy cream
- Prepare [Chestnut cream]
- You need 100 grams Simmered chestnuts
- Provide 4 tbsp Cream
Instructions to make Autumn-Coloured Macarons Chestnut & Chocolate:
- Combine the powdered sugar, cocoa and almond flour and sift twice.
- Whip the egg whites with a hand mixer on high speed until stiff peaks form. Add the granulated sugar in 3 batches after the mixture first starts to stiffen up. Add the last batch just before you get stiff peaks.
- Fold the powder ingredients from Step 1 into the meringue in large, careful motions to keep the air in. Fold until the mixture becomes glossy.
- Pipe the macaron batter out into 4 cm diameter circles and leave to rest for at least 30 minutes at room temperature.
- Bake the macarons for 5 minutes at 160°C. Then turn the temperature down to 120°C and bake for a further 5 minutes.
- [Chocolate cream] Mix together the tempered chocolate and cream. The macaron shells are quite sweet so I recommend using a relatively bitter chocolate with a higher percentage of cocoa solids.
- Fill half of the macarons with the chocolate cream.
- [Chestnut cream] Mix the cooled simmered chestnuts with the cream.
- Use the chestnut cream to fill the remaining macarons.
- Here's a cross-section.
These are limited in stock though so you'll want to get your paws on them quick!
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