Chestnut Macarons

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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

Coarsely sieve the ground almonds.

Sieve the icing sugar and cocoa powder and mix with Step 1. Sieve coarsely again.

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.

Add half the caster sugar to Step 3 and blend for 20 seconds.

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.

Add Step 2 into Step 5 in two separate amounts. Slice and mix lightly using a spatula. Try not to leave any powder lumps.

Bring all the mixture together and flatten against the side of the bowl to mix thoroughly.

Repeat 20-30 times to ensure a really smooth mixture, this is called macaronage. You need to reach a stiff ribbon consistency.

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.

Keep aside for 1 hour to dry out (it shouldn't stick when you touch it with your fingers).

Put in a preheated oven 190C for 2-3 minutes. Open the oven door to allow some heat to escape.

Turn the heat down to 140-150C and bake for a further 3-4 minutes.

Turn the oven off but keep in the oven for 3-4 minutes then remove from the oven.

When cooled completely, gently remove the macarons from the baking sheet.

Choose two the same size and sandwich some chestnut cream inbetween - they're now ready to enjoy!

How to make the chestnut cream...

Add the skimmed milk, icing sugar and brandy to the softened (not melted) butter and blend until it becomes light and airy.

Add the chestnut puree into Step 17 and mix with a spatula. Adjust to taste with the sugar and chestnut puree.

Put the mixture into a piping bag with a star nozzle.

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