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Ingredients
- Chocolate Macarons
- 1/2 cup almond flour
- 1 cup powdered sugar
- 4 tbsp unsweetened cocoa powder
- 2 egg whites (aged 2 days in room temperature)
- 5 tbsp granulated sugar
- pinch of cream of tartar
- Chestnut Cream
- 1 cup heavy cream
- 200 g roasted chestnut (I buy these in Asian supermarkets, roasted, shelled and ready to eat)
- 1.5 tbsp packed brown sugar
- 1 tbsp honey
- 1/2 tbsp vanilla
- pinch of salt
- 1/2 tbsp cornstarch (if necessary)
Preparation
Step 1
Oh look at me being all fancehhh. Who am I kidding? I learned French for 7 years and I still can't speak a lick of it, so I guess that makes me kind of useless :(. Although, I can say "I would like some fries" so I will be able to navigate at least in McDonald's in Paris ("ze fries, plz"). But!! I do make mean macarons and this super freaking deliciously creamy chestnut puree. If this doesn't scream christmas, I don't know what does.
Individual ice cream maker
In a small pot, add all the ingredients except cornstarch 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.
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 (but not quite there). If not, add cornstarch.
Pulse almond flour, powdered sugar and cocoa powder in a food processor 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. Add a pinch of cream of tartar and continue to whip on high speed just until the peaks are stiff and does not deflate/wilt under gravity when you hold it 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. 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
Preheat oven to 310F. Bake dried shell batter for 15-17 mins. I usually er to 16-17mins so that I don't get soggy shells.
This week has been pretty tough. But, I am so touched by the outpouring of support from our class and the upper classmen in helping each ...