Autumn-Coloured Macarons Chestnut & Chocolate
Autumn-Coloured Macarons Chestnut & Chocolate

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, autumn-coloured macarons chestnut & chocolate. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Autumn-Coloured Macarons Chestnut & Chocolate is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Autumn-Coloured Macarons Chestnut & Chocolate is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook autumn-coloured macarons chestnut & chocolate using 11 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Autumn-Coloured Macarons Chestnut & Chocolate:
  1. Prepare 2 Egg white
  2. Get 30 grams Granulated sugar
  3. Take 90 grams Powdered sugar
  4. Get 30 grams Cocoa (pure cocoa)
  5. Make ready 75 grams Roast almond flour
  6. Get [Chocolate cream]
  7. Take 50 grams Chocolate (at least 70% cocoa solids)
  8. Make ready 3 tbsp Heavy cream
  9. Make ready [Chestnut cream]
  10. Get 100 grams Simmered chestnuts
  11. Take 4 tbsp Cream
Steps to make Autumn-Coloured Macarons Chestnut & Chocolate:
  1. Combine the powdered sugar, cocoa and almond flour and sift twice.
  2. 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.
  3. 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.
  4. Pipe the macaron batter out into 4 cm diameter circles and leave to rest for at least 30 minutes at room temperature.
  5. Bake the macarons for 5 minutes at 160°C. Then turn the temperature down to 120°C and bake for a further 5 minutes.
  6. [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.
  7. Fill half of the macarons with the chocolate cream.
  8. [Chestnut cream] Mix the cooled simmered chestnuts with the cream.
  9. Use the chestnut cream to fill the remaining macarons.
  10. Here's a cross-section.

So that is going to wrap it up with this special food autumn-coloured macarons chestnut & chocolate recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!