Chocolate Chestnut Cream Macarons

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50 likes 33 klips

Chocolate and roasted chestnuts are a dream come true combo for the winter. Easy to make macarons and a cream filling to die for.

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Prep Time

1 hr

PT1H
Cook Time

20 min

PT20M
Wait Time

2 hr

PT2H PT3H20M
Chocolate Chestnut Cream Macarons

Ingredients

Makes 20
20 servings Makes

Instructions

Step 1

Sift almond flour, powdered sugar and cocoa powder in a small bowl until mixed and airy. Set aside.

Sift almond flour, powdered sugar and cocoa powder in a small bowl until mixed and airy. Set aside.

Step 2

Whip egg whites on low speed until frothy looking and gradually add the granulated sugar on medium until soft peaks form.

Whip egg whites on low speed until frothy looking and gradually add the granulated sugar on medium until soft peaks form.

Step 3

Continue to whip on high speed just until the peaks are stiff and do not deflate/wilt under gravity when you hold them upright.

Continue to whip on high speed just until the peaks are stiff and do not deflate/wilt under gravity when you hold them upright.

Step 4

Add half of the dry mix and gently fold into the egg whites with a spatula. Once half incorporated, dump the rest of the dry ingredients and fold.

Add half of the dry mix and gently fold into the egg whites with a spatula. Once half incorporated, dump the rest of the dry ingredients and fold.

Step 5

Start to squish the batter on the sides of the bowl to squeeze out the air. You can be very rough with the batter now.


Step 6

Mix for about 50 turns or until a drizzle from your spatula disappears into the batter


Step 7

Transfer batter into pastry bag and pipe out circles to your desired size. Rap the baking trays onto the counter to allow bubbles to pop from the batter.

Transfer batter into pastry bag and pipe out circles to your desired size. Rap the baking trays onto the counter to allow bubbles to pop from the batter.

Step 8

You can use a toothpick to pop the ones that didn't rise to the surface. Allow to dry for at least 1 hour or until the batter is dry to the touch (timing depends on the weather)

You can use a toothpick to pop the ones that didn't rise to the surface. Allow to dry for at least 1 hour or until the batter is dry to the touch (timing depends on the weather)

Step 9

While those dry... In a small pot, add all the ingredients and simmer on low for about 30 minutes, while stirring it from time to time to prevent burning. The cream will become quite thick and a layer will form on the top, but you can just stir that back in. Don't let it boil.

While those dry... In a small pot, add all the ingredients and simmer on low for about 30 minutes, while stirring it from time to time to prevent burning. The cream will become quite thick and a layer will form on the top, but you can just stir that back in. Don't let it boil.

Step 10

Using an immersion blender, blend the paste until smooth, keep heating and stirring vigorously now until you reach desired consistency. It should be very thick, almost like the consistency of mashed potatoes. Let it cool and then transfer into a pastry bag and refrigerate.

Using an immersion blender, blend the paste until smooth, keep heating and stirring vigorously now until you reach desired consistency. It should be very thick, almost like the consistency of mashed potatoes. Let it cool and then transfer into a pastry bag and refrigerate.

Step 11

After an hour or more depending on weather, shells should be dull and when you touch it, they should be dry. I always err on drying them out longer. Preheat oven to 310F. Bake dried shell batter for 15-17 mins on lined baking sheets. You can lift one and see if it is soggy on the bottom.

After an hour or more depending on weather, shells should be dull and when you touch it, they should be dry. I always err on drying them out longer. Preheat oven to 310F. Bake dried shell batter for 15-17 mins on lined baking sheets. You can lift one and see if it is soggy on the bottom.

Step 12

Pipe filling onto cooled shells, sandwich and PUT IT IN THE FRIDGE in an airtight container. Literally, don't eat them on the first day because they taste so much better when the filling has softened the shells a little and blended their flavors.

Pipe filling onto cooled shells, sandwich and PUT IT IN THE FRIDGE in an airtight container. Literally, don't eat them on the first day because they taste so much better when the filling has softened the shells a little and blended their flavors.

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misshangrypants

Half Chinese | Korean med student making a mess in the kitchen 😅 Http://instagram.com/misshangrypants

Chocolate Chestnut Cream Macarons

Chocolate Chestnut Cream Macarons

By misshangrypants

Chocolate and roasted chestnuts are a dream come true combo for the winter. Easy to make macarons and a cream filling to die for.

Prep Time

1 hr

Cook Time

20 min

Wait Time

2 hr

Ingredients

Makes 20

Instructions

Sift almond flour, powdered sugar and cocoa powder in a small bowl until mixed and airy. Set aside.

Step 1

Sift almond flour, powdered sugar and cocoa powder in a small bowl until mixed and airy. Set aside.

Whip egg whites on low speed until frothy looking and gradually add the granulated sugar on medium until soft peaks form.

Step 2

Whip egg whites on low speed until frothy looking and gradually add the granulated sugar on medium until soft peaks form.

Continue to whip on high speed just until the peaks are stiff and do not deflate/wilt under gravity when you hold them upright.

Step 3

Continue to whip on high speed just until the peaks are stiff and do not deflate/wilt under gravity when you hold them upright.

Add half of the dry mix and gently fold into the egg whites with a spatula. Once half incorporated, dump the rest of the dry ingredients and fold.

Step 4

Add half of the dry mix and gently fold into the egg whites with a spatula. Once half incorporated, dump the rest of the dry ingredients and fold.

Start to squish the batter on the sides of the bowl to squeeze out the air. You can be very rough with the batter now.

Step 5

Start to squish the batter on the sides of the bowl to squeeze out the air. You can be very rough with the batter now.

Mix for about 50 turns or until a drizzle from your spatula disappears into the batter

Step 6

Mix for about 50 turns or until a drizzle from your spatula disappears into the batter

Transfer batter into pastry bag and pipe out circles to your desired size. Rap the baking trays onto the counter to allow bubbles to pop from the batter.

Step 7

Transfer batter into pastry bag and pipe out circles to your desired size. Rap the baking trays onto the counter to allow bubbles to pop from the batter.

You can use a toothpick to pop the ones that didn't rise to the surface. Allow to dry for at least 1 hour or until the batter is dry to the touch (timing depends on the weather)

Step 8

You can use a toothpick to pop the ones that didn't rise to the surface. Allow to dry for at least 1 hour or until the batter is dry to the touch (timing depends on the weather)

While those dry... In a small pot, add all the ingredients and simmer on low for about 30 minutes, while stirring it from time to time to prevent burning. The cream will become quite thick and a layer will form on the top, but you can just stir that back in. Don't let it boil.

Step 9

While those dry... In a small pot, add all the ingredients and simmer on low for about 30 minutes, while stirring it from time to time to prevent burning. The cream will become quite thick and a layer will form on the top, but you can just stir that back in. Don't let it boil.

Using an immersion blender, blend the paste until smooth, keep heating and stirring vigorously now until you reach desired consistency. It should be very thick, almost like the consistency of mashed potatoes. Let it cool and then transfer into a pastry bag and refrigerate.

Step 10

Using an immersion blender, blend the paste until smooth, keep heating and stirring vigorously now until you reach desired consistency. It should be very thick, almost like the consistency of mashed potatoes. Let it cool and then transfer into a pastry bag and refrigerate.

After an hour or more depending on weather, shells should be dull and when you touch it, they should be dry. I always err on drying them out longer. Preheat oven to 310F. Bake dried shell batter for 15-17 mins on lined baking sheets. You can lift one and see if it is soggy on the bottom.

Step 11

After an hour or more depending on weather, shells should be dull and when you touch it, they should be dry. I always err on drying them out longer. Preheat oven to 310F. Bake dried shell batter for 15-17 mins on lined baking sheets. You can lift one and see if it is soggy on the bottom.

Pipe filling onto cooled shells, sandwich and PUT IT IN THE FRIDGE in an airtight container. Literally, don't eat them on the first day because they taste so much better when the filling has softened the shells a little and blended their flavors.

Step 12

Pipe filling onto cooled shells, sandwich and PUT IT IN THE FRIDGE in an airtight container. Literally, don't eat them on the first day because they taste so much better when the filling has softened the shells a little and blended their flavors.

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