Recipe: Delicious Autumn-Coloured Macarons Chestnut & Chocolate

Autumn-Coloured Macarons Chestnut & Chocolate.

Autumn-Coloured Macarons Chestnut & Chocolate very diverse and have mind flavor that unique. Several kinds of Autumn-Coloured Macarons Chestnut & Chocolate recipes are also adequate simple to process and do not pick up long. Although not everyone likes Autumn-Coloured Macarons Chestnut & Chocolate food, currently few people are getting attached and like the various Autumn-Coloured Macarons Chestnut & Chocolate foods available. This can be seen from the number of restaurants that prepare Autumn-Coloured Macarons Chestnut & Chocolate as one of the serving. You can cook Autumn-Coloured Macarons Chestnut & Chocolate using 11 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Autumn-Coloured Macarons Chestnut & Chocolate

1. You need 2 of Egg white.
2. Prepare 30 grams of Granulated sugar.
3. It's 90 grams of Powdered sugar.
4. Prepare 30 grams of Cocoa (pure cocoa).
5. You need 75 grams of Roast almond flour.
6. You need of [Chocolate cream].
7. It's 50 grams of Chocolate (at least 70% cocoa solids).
8. You need 3 tbsp of Heavy cream.
9. You need of [Chestnut cream].
10. It's 100 grams of Simmered chestnuts.
11. You need 4 tbsp of Cream.

Autumn-Coloured Macarons Chestnut & Chocolate instructions

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..

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