Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, autumn-coloured macarons chestnut & chocolate. One of my favorites. This time, 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’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. Autumn-Coloured Macarons Chestnut & Chocolate is something which I have loved my entire life. They’re nice and they look wonderful.
Great recipe for Autumn-Coloured Macarons Chestnut & Chocolate. I thought of this recipe because I like the combination of chocolate and chestnuts. I love the sound of the word "maracon" and their round cuteness but they do take a lot of effort to perfect. Autumn-Coloured Macarons Chestnut & Chocolate step by step.
To begin with this recipe, we must prepare a few ingredients. You can have autumn-coloured macarons chestnut & chocolate using 11 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Autumn-Coloured Macarons Chestnut & Chocolate:
- Take 2 Egg white
- Prepare 30 grams Granulated sugar
- Prepare 90 grams Powdered sugar
- Make ready 30 grams Cocoa (pure cocoa)
- Make ready 75 grams Roast almond flour
- Make ready [Chocolate cream]
- Take 50 grams Chocolate (at least 70% cocoa solids)
- Make ready 3 tbsp Heavy cream
- Take [Chestnut cream]
- Get 100 grams Simmered chestnuts
- Make ready 4 tbsp Cream
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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.
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So that is going to wrap it up with this special food autumn-coloured macarons chestnut & chocolate recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
