Dark Chocolate and Chestnut Macaron Recipe

Make 30-40 small macarons
Preparation time: 30 minutes
Cooking time: 15 minutes and 1 hour for the rest mixture

Ingredients:

For the Italian Meringue

• 150g aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
• 400g caster sugar
• 100ml water
• Add food colouring to the meringue if required.

For the Almond Mixture

• 150g fresh egg white
• 250g almond meal / almond flour
• 250g icing sugar

Shell Colouring

• 2 tablespoon of unsweetened cocoa powder

Used the above ingredients to make the macaron shell.

For ganache:

• 60g (2oz) of chestnut cream
• 60g (2oz) of dark chocolate
• 1 tablespoon of heavy whipping cream

Direction:

1. First, create macarons shells based from the basic macaron recipe,
2. Then start preparing the ganache by melting the chocolate in a saucepan with the heavy whipping cream under a low heat.
3. Remove the saucepan from heat.
4. Add the chestnut and allow cooling in room temperature.

Assembly of the macaron

1. To assemble your macarons, start by garnishing one macaron shell with ganache and cover it with another shell.
2. Do the same with the rest of the shell.

Tip; chestnut creams are available in most delicatessens. But, you can also made 1 by adding teaspoon of chestnut puree to 50 g (1 ¾ oz) of whipped cream.