Autumn-Coloured Macarons Chestnut & Chocolate

1. 1

   Combine the powdered sugar, cocoa and almond flour and sift twice.

2. 2

   Whip the egg whites with a hand mixer on high speed until stiff peaks form.

3. 3

   Add the granulated sugar in 3 batches after the mixture first starts to stiffen up.

4. 4

   Add the last batch just before you get stiff peaks.

5. 5

   Fold the powder ingredients from Step 1 into the meringue in large, careful motions to keep the air in.

6. 6

   Fold until the mixture becomes glossy.

7. 7

   Pipe the macaron batter out into 4 cm diameter circles and leave to rest for at least 30 minutes at room temperature.

8. 8

   Bake the macarons for 5 minutes at 160C.

9. 9

   Then turn the temperature down to 120C and bake for a further 5 minutes.

10. 10

    [Chocolate cream] Mix together the tempered chocolate and cream.

11. 11

    The macaron shells are quite sweet so I recommend using a relatively bitter chocolate with a higher percentage of cocoa solids.

12. 12

    Fill half of the macarons with the chocolate cream.

13. 13

    [Chestnut cream] Mix the cooled simmered chestnuts with the cream.

14. 14

    Use the chestnut cream to fill the remaining macarons.

15. 15

    Here's a cross-section.

* Per serving · 4 servings · Values may vary.

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