Chestnut Macaron Recipe


Chestnut Macaron Recipe

Chestnut Macaron Recipe


Make 30-40 small macarons
Preparation time: 20 minutes
Cooking time: 30 minutes and 30 minutes for the rest mixture


For the Italian Meringue

  • 150g (5oz) aged egg white (make by leaving egg white in a bowl on a bench for 2 days)
  • 400g (14oz) caster sugar
  • 100ml (3 fl oz)water
  • Add food colouring to the meringue if required.

For the Almond Mixture

  • 150g (5oz) fresh egg white
  • 250g (8oz) almond meal / almond flour
  • 250g (8oz)icing sugar

Shell Colouring

  • Any colour

Used the above ingredients to make the macaron shell.

For ganache:

  • 250 g (9 oz) chestnut puree
  • 1 tablespoon whiskey (you may use 1 teaspoon vanilla extract as an alternative)
  • 4 to 6 tablespoons crushed, cooked chestnuts
  • 1 cup chilled unsalted butter
  • 2 tablespoons additional unsalted butter

Chesnut Macarons


  1. Set the electric mixer to a high speed.
  2. Beat the chestnut puree, crushed chestnuts and whiskey or vanilla in an electric mixer.
  3. Cut the butter into small pieces and stir in to the mixer.
  4. Beat well until perfectly blended.

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.
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