Chestnut Macarons

The most wonderful light and airy crisp macaron - perfect for an elegant afternoon tea.

Recipe By: monaka (https://cookbuzz.com/kitchen/398)
Makes 16-20

Ingredients

Egg whites, frozen in advance 2 (70g)
Caster sugar 40g
Ground almonds 70g
Icing sugar 100g
Cocoa powder 4g
Vanilla extract a little
Chestnut cream:
Unsalted butter 120g
Icing sugar 20g
Skimmed milk 12g
Chestnut puree (shop bought) 80g
Brandy a little

Method

1
Coarsely sieve the ground almonds.
2
Sieve the icing sugar and cocoa powder and mix with Step 1. Sieve coarsely again.
3
Remove the frozen egg whites from the freezer and defrost in a bowl. Whisk using a blender on high speed for 20 seconds when it's half defrosted.
4
Add half the caster sugar to Step 3 and blend for 20 seconds.
5
Add the remaining caster sugar and blend gently for 3-4 minutes to make a firm meringue. Add a few drops of vanilla extract and combine.
6
Add Step 2 into Step 5 in two separate amounts. Slice and mix lightly using a spatula. Try not to leave any powder lumps.
7
Bring all the mixture together and flatten against the side of the bowl to mix thoroughly.
8
Repeat 20-30 times to ensure a really smooth mixture, this is called macaronage. You need to reach a stiff ribbon consistency.
9
Fill a piping bag with the mixture. Use a round nozzle 1cm in diameter. Place a baking sheet on an oven tray and squeeze out the mixture to make 3.5cm diameter rounds, leaving a large space around each one. Sprinkle with some cocoa powder if you like.
10
Keep aside for 1 hour to dry out (it shouldn't stick when you touch it with your fingers).
11
Put in a preheated oven 190C for 2-3 minutes. Open the oven door to allow some heat to escape.
12
Turn the heat down to 140-150C and bake for a further 3-4 minutes.
13
Turn the oven off but keep in the oven for 3-4 minutes then remove from the oven.
14
When cooled completely, gently remove the macarons from the baking sheet.
15
Choose two the same size and sandwich some chestnut cream inbetween - they're now ready to enjoy!
16
How to make the chestnut cream...
17
Add the skimmed milk, icing sugar and brandy to the softened (not melted) butter and blend until it becomes light and airy.
18
Add the chestnut puree into Step 17 and mix with a spatula. Adjust to taste with the sugar and chestnut puree.
19
Put the mixture into a piping bag with a star nozzle.

Tips & Note

●At Step 8, mix well to avoid cracks after baking but don't overmix as this will expand too much as it bakes

Chestnut Macarons

The most wonderful light and airy crisp macaron - perfect for an elegant afternoon tea.

Recipe By: monaka (https://cookbuzz.com/kitchen/398)

Makes 16-20

Ingredients

Egg whites, frozen in advance 2 (70g)
Caster sugar 40g
Ground almonds 70g
Icing sugar 100g
Cocoa powder 4g
Vanilla extract a little
Chestnut cream:
Unsalted butter 120g
Icing sugar 20g
Skimmed milk 12g
Chestnut puree (shop bought) 80g
Brandy a little

Chestnut Macarons

Recipe ID :2202 Posted on 25 NOV 2016

Makes 16-20

views 1,681
printed 1

saved 0

The most wonderful light and airy crisp macaron - perfect for an elegant afternoon tea.

Share

Ingredients

Print Ingredients Email Ingredients
2 (70g)
40g
70g
100g
4g
a little
120g
20g
12g
80g
a little

Method

1
Coarsely sieve the ground almonds.
2
Sieve the icing sugar and cocoa powder and mix with Step 1. Sieve coarsely again.
3
Remove the frozen egg whites from the freezer and defrost in a bowl. Whisk using a blender on high speed for 20 seconds when it's half defrosted.
4
Add half the caster sugar to Step 3 and blend for 20 seconds.
5
Add the remaining caster sugar and blend gently for 3-4 minutes to make a firm meringue. Add a few drops of vanilla extract and combine.
6
Add Step 2 into Step 5 in two separate amounts. Slice and mix lightly using a spatula. Try not to leave any powder lumps.
7
Bring all the mixture together and flatten against the side of the bowl to mix thoroughly.
8
Repeat 20-30 times to ensure a really smooth mixture, this is called macaronage. You need to reach a stiff ribbon consistency.
9
Fill a piping bag with the mixture. Use a round nozzle 1cm in diameter. Place a baking sheet on an oven tray and squeeze out the mixture to make 3.5cm diameter rounds, leaving a large space around each one. Sprinkle with some cocoa powder if you like.
10
Keep aside for 1 hour to dry out (it shouldn't stick when you touch it with your fingers).
11
Put in a preheated oven 190C for 2-3 minutes. Open the oven door to allow some heat to escape.
12
Turn the heat down to 140-150C and bake for a further 3-4 minutes.
13
Turn the oven off but keep in the oven for 3-4 minutes then remove from the oven.
14
When cooled completely, gently remove the macarons from the baking sheet.
15
Choose two the same size and sandwich some chestnut cream inbetween - they're now ready to enjoy!
16
How to make the chestnut cream...
17
Add the skimmed milk, icing sugar and brandy to the softened (not melted) butter and blend until it becomes light and airy.
18
Add the chestnut puree into Step 17 and mix with a spatula. Adjust to taste with the sugar and chestnut puree.
19
Put the mixture into a piping bag with a star nozzle.

Tips & Note

●At Step 8, mix well to avoid cracks after baking but don't overmix as this will expand too much as it bakes

PRO
monaka
I’ve got 13 recipes!

MONAKA
Step into my kitchen!
A delicious wholewheat shortbread perfectly enhanced by the sesame seeds.
Unsalted butter, Salt, Light brown sugar, Plain flour, Wholewheat flour, Black sesame seeds
PRO
Loved by Heidi!
Strong flour, Flour, Salt, Sugar, Dried skimmed milk, Dried yeast, Water, Shortening, Very fine flour (such as rice flour)
PRO
A heavenly light texture...and so homely and comforting!
Pain flour, Baking powder, Unsalted butter, Salt, Caster sugar , Vanilla extract, Egg, Milk
PRO
A rather nostalgic old fashioned recipe.
Flour, Baking powder, Light brown sugar, Egg, Milk, (milk & egg = 210g), Vegetable oil, Chunky chestnut paste (see below)
PRO
Make lovely chestnuts in syrup first then use them to make this tasty bite.
Pastry:, Butter, Icing sugar or caster sugar, Egg yolk (1) + milk, Flour, Almond powder, Vanilla extract, Almond cream*:, Caster sugar, Egg white, Rum, Chestnuts in syrup^
PRO
Nice and soft scones even though you don't use eggs!
Flour, Baking powder, Unsalted butter, Salt, Caster sugar, Whipping cream, Parsley
PRO

Similar Recipe

Unbelievable quick - it was ready in 30 minutes!
Dark chocolate, Butter, Milk, Granulated sugar, Eggs, Dark rum, Plain flour, Cocoa powder
Parsnips will be very sweet when cooked, so I thought this could work instead of sugar.
Parsnips, ◆ Plain flour, ◆ Strong flour, ◆ Baking powder, ◆ Salt, ◆ Egg, ◆ Melted butter, ◆ Milk, ◆ Vanilla extract
KitchenCIB
HOME
Looks lovely and is satisfying to hear the crack when you break into the sugar top!
Egg yolks, Double cream, Milk, Sugar, Vanilla extract
Completely seals in the flavour of the seabass.
Seabass (whole, cleaned), Salt, Water, Sauce:, Spring onions, Garlic, Dashi broth, Lemon juice, Vegetable oil, Salt & pepper
yhiranuma
PRO
Use leftover roast chicken or any other roast meat to make this wonderful and warming gratin.
New potatoes, Roast chicken, Onion, Mushrooms, Butter, Flour, Milk, Stock granules, Marmite, Salt & pepper, Cheese
The 'epi' wheatstalk shape is unique.
Strong flour, Flour, Salt, Sugar, Dried yeast, Water, Ham slices, Cheese, Pepper
monaka
PRO

All New Recipes

My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe