Autumn-Coloured Macarons Chestnut & Chocolate

Name: How to cook Autumn-Coloured Macarons Chestnut & Chocolate - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Us

Introduce

Chef :

cookpad.japan

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. I'm aiming for Pierre Hermé's macarons but I'm not quite there yet.

Ingredient

Egg white

30 grams

Granulated sugar

90 grams

Powdered sugar

30 grams

Cocoa (pure cocoa)

75 grams

Roast almond flour

50 grams

Chocolate (at least 70% cocoa solids)

3 tbsp

Heavy cream

100 grams

Simmered chestnuts

4 tbsp

Cream

Cooking instructions

* Step 1

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

* Step 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.

* Step 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.

* Step 4

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

* Step 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.

* Step 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.