Autumn-Coloured Macarons Chestnut & Chocolate

• 2 Egg white
• 30 grams Granulated sugar
• 90 grams Powdered sugar
• 30 grams Cocoa (pure cocoa)
• 75 grams Roast almond flour
• 50 grams Chocolate (at least 70% cocoa solids)
• 3 tbsp Heavy cream
• 100 grams Simmered chestnuts
• 4 tbsp Cream

1. Combine the powdered sugar, cocoa and almond flour and sift twice.
2. Whip the egg whites with a hand mixer on high speed until stiff peaks form.
3. Add the granulated sugar in 3 batches after the mixture first starts to stiffen up.
4. Add the last batch just before you get stiff peaks.
5. Fold the powder ingredients from Step 1 into the meringue in large, careful motions to keep the air in.
6. Fold until the mixture becomes glossy.
7. Pipe the macaron batter out into 4 cm diameter circles and leave to rest for at least 30 minutes at room temperature.
8. Bake the macarons for 5 minutes at 160C.
9. Then turn the temperature down to 120C and bake for a further 5 minutes.
10. Chocolate cream Mix together the tempered chocolate and cream.
11. The macaron shells are quite sweet so I recommend using a relatively bitter chocolate with a higher percentage of cocoa solids.
12. Fill half of the macarons with the chocolate cream.
13. Chestnut cream Mix the cooled simmered chestnuts with the cream.
14. Use the chestnut cream to fill the remaining macarons.
15. Here's a cross-section.

egg, sugar, powdered sugar, cocoa, flour, chocolate, heavy cream, chestnuts, cream

Taken from cookpad.com/us/recipes/142598-autumn-coloured-macarons-chestnut-chocolate (may not work)