Chestnuts has been one of my favourite foods ever since I was a child. I still remember my father peeling them for me because I wasn’t very good at it – still not particularly skilled at it to be honest. Anyway, I decided to make some chocolate chestnut macarons to keep myself amused and I was fairly happy with the results, but they weren’t my best work.
This is my relationship with macarons – I know the many steps I have to take to ensure that I get a good shell. Then I try to simplify the recipe in the hopes that somehow it’ll all be okay and it will still work out. This particular batch had very small feet – probably because I didn’t age my egg whites and may not have been overly precise when I was measuring my ingredients. Oh well – lesson learnt – for the umpteenth time!!
I dipped the shells in some dark chocolate – I’ve always wanted to try it and I have to say it worked out fairly well.
Recipe for filling as folllows:
50g butter, softened
50g caster sugar
100g chestnut puree
- Cream butter and sugar together until light and fluffy. Incorporate chestnut puree.
- Pipe onto shells.
100 Days Of Evelyn 
Mmm these look GOOD!
Thank you! 🙂
Weren’t your best work? They look gorgeous!
Thanks for visiting my blog! How did you find your buttercream filling compared to a chocolate ganache filling? Does it fit with the macarons? Does it keep well?
Yes, it keeps very well. I find buttercream to be a lighter alternative – but maybe that’s because I tend to make my ganaches quite heavy.