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We hope you got insight from reading it, now let’s go back to autumn-coloured macarons chestnut & chocolate recipe. You can cook autumn-coloured macarons chestnut & chocolate using 11 ingredients and 10 steps. Here is how you do it.

The ingredients needed to cook Autumn-Coloured Macarons Chestnut & Chocolate:

1. Take 2 Egg white
2. Get 30 grams Granulated sugar
3. Prepare 90 grams Powdered sugar
4. Prepare 30 grams Cocoa (pure cocoa)
5. You need 75 grams Roast almond flour
6. Use [Chocolate cream]
7. Take 50 grams Chocolate (at least 70% cocoa solids)
8. Use 3 tbsp Heavy cream
9. Prepare [Chestnut cream]
10. Use 100 grams Simmered chestnuts
11. Get 4 tbsp Cream

Steps to make Autumn-Coloured Macarons Chestnut & Chocolate:

1. Combine the powdered sugar, cocoa and almond flour and sift twice.
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.
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.
4. Pipe the macaron batter out into 4 cm diameter circles and leave to rest for at least 30 minutes at room temperature.
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.
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.
7. Fill half of the macarons with the chocolate cream.
8. [Chestnut cream] Mix the cooled simmered chestnuts with the cream.
9. Use the chestnut cream to fill the remaining macarons.
10. Here's a cross-section.

These are limited in stock though so you'll want to get your paws on them quick!

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