Simple Way to Prepare Mario Batali Autumn-Coloured Macarons Chestnut & Chocolate

Hello everybody, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, autumn-coloured macarons chestnut & chocolate. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Autumn-Coloured Macarons Chestnut & Chocolate is one of the most well liked of current trending foods on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Autumn-Coloured Macarons Chestnut & Chocolate is something which I have loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook autumn-coloured macarons chestnut & chocolate using 11 ingredients and 10 steps. Here is how you can achieve it.

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

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

So that is going to wrap it up with this exceptional food autumn-coloured macarons chestnut & chocolate recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!