Ingredients (for 20 to 30 macarons):
• 190 g (6.7 oz) of powdered almond
• 310 g (10.9 oz) of confectioner's sugar
• 150 g (5.3 oz.) of egg whites
• 95 g (3.3 oz) of sugar
Chestnut Filling:
• 80 g (2.8 oz) of white chocolate
• 100 ml (3.4 fl. oz) of heavy cream
• 2 tablespoons of crème de marrons (chesnut spread)
• 6 marrons glacés (glazed chestnuts) cut into small pieces
Directions:
• Sift the powdered almond and confectioner’s sugar. Mix them together in a bowl and set aside.
• In a clean and dry bowl, whip the egg whites until they form peaks and gradually add the sugar. The whites have to be firm and shiny.
• With a spatula, gently fold in the egg whites into the powdered almond/sugar mixture until you obtain a smooth and shiny mixture.
• Fit a pastry bag with a 3/8-inch (1 cm) round tip. Put the mixture into the pastry bag and pipe the batter onto a cooking tray covered with parchment paper.
• Let dry at room temperature for 30 minutes.
• Bake, in a 302° F (150° C) oven, medium height, for 9 to 10 minutes.
• Remove macarons from the oven and let them cool on the tray before removing from parchment.
• Melt the white chocolate and mix in the heavy cream and the crème de marrons.
• Chill in the refrigerator for 6 hours.
• Whip the chesnut mixture until you obtain a mousse..
• Fit a pastry bag with a 1/4–inch (6 mm) round tip.
• Pipe the chesnut filling onto half of the macarons and cover the filling with pieces of marrons glacés.
• Cover each macaron with a similar sized macaron—like a sandwich.
• Decorate with the remaining pieces of marrons glacés.
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