Autumn-Coloured Macarons Chestnut & Chocolate.

Ingredients of Autumn-Coloured Macarons Chestnut & Chocolate

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