Chocolate and chestnut macarons
- October 2023
- Makes 20
- Hands-on time 30 minutes, oven time 30 minutes, plus cooling
Iconic French macarons come in many colours and flavours. Here, layers of chocolate sandwich a light, soft and creamy chestnut purée. Divine!
For a simplified take on a classic French dessert, try our Mont Blanc chestnut meringues.
- 4.5g (1.9g saturated),
- 11.8g (10g sugars)
- 110g icing sugar
- 55g ground almonds
- 10g cocoa powder
- 2 large free-range egg whites
- 35g caster sugar
For the filling
- 150g unsweetened chestnut purée
- 100ml double cream
- 3 tbsp icing sugar
- 1 tsp cocoa powder
- 3cm cutter
- Piping bag with 5mm plain nozzle
- Tall jug
- Heat the oven to 150°C/gas 2 (NB don’t use the fan setting) and line 2 large baking sheets with baking paper. Using a 3cm round cookie cutter as a guide, draw 40 circles with at least 2cm space between each across both pieces of paper. Put the piping bag with the nozzle attached in a tall jug.
- Sift the icing sugar, ground almonds and cocoa powder into a large bowl. It’s important to sift everything thoroughly, so repeat this process twice more.
- Put the egg whites and caster sugar in a stand mixer with a whisk attachment and whisk for 5 minutes until thick, glossy and can be held upside-down without falling out. Carefully sift the cocoa mixture over the top, then fold in very gently with a spatula using a figure-of-eight motion until combined and glossy.
- Transfer the mixture to the piping bag, then pipe swirls into the drawn circles, staying within the lines. Bake for 30 minutes, then leave to cool for 10 minutes. Peel them off the paper carefully and transfer to a wire rack to cool completely.
- For the filling, whip all the ingredients together until smooth. Use the filling to sandwich 2 of the meringue circles together. They are best eaten the same day as the macaron softens over time, although they’ll still be perfectly devourable for a few days afterwards.
Don’t waste it If you don’t fancy beating just 2 yolks with a pinch of salt, then freezing and bagging up, use leftover yolks to glaze pastries, make mayonnaise or bind fishcakes or meatballs, or make up an egg-yolk carbonara for one.
Rate & review
Or, how about...?
Hazelnut macaroon and chocolate fancies
”Making macaroons with hazelnuts gives a crisper biscuit, which goes...
Boozy bakes and adult puds
Chestnut meringue roulade with hazelnut liqueur cream
Debbie Major’s boozy chestnut roulade recipe is rich and creamy....
Subscribe to our magazine
Food lovers, treat yourself this Christmas... Enjoy 12 months of magazines for £29.99 – just £2.50 an issue.Subscribe
Unleash your inner chef
Looking for inspiration? Receive the latest recipes with our newsletter