I got hold of lots of simmered chestnuts and made some cream. I filled these chocolate macarons with creams of two different colours, chocolate and chestnut. They're really round and cute so enjoy them with a good book on those long autumn nights.
Combine the powdered sugar, cocoa and almond flour and sift twice.
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.
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.
Pipe the macaron batter out into 4 cm diameter circles and leave to rest for at least 30 minutes at room temperature.
Bake the macarons for 5 minutes at 160°C. Then turn the temperature down to 120°C and bake for a further 5 minutes.
[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.
Fill half of the macarons with the chocolate cream.
[Chestnut cream] Mix the cooled simmered chestnuts with the cream.
Use the chestnut cream to fill the remaining macarons.
Here's a cross-section.
Story Behind this Recipe
I thought of this recipe because I like the combination of chocolate and chestnuts. I love the sound of the word "maracon" and their round cuteness but they do take a lot of effort to perfect. I'm aiming for Pierre Hermé's macarons but I'm not quite there yet.
Make sure to properly dry the macarons out at room temperature and to turn down the temperature of the oven when baking. This time I turned the temperature down too late and the texture became a little rough.