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Autumn-Coloured Macarons Chestnut & Chocolate
Autumn-Coloured Macarons Chestnut & Chocolate

Before you jump to Autumn-Coloured Macarons Chestnut & Chocolate recipe, you may want to read this short interesting healthy tips about Learn How to Elevate Your Mood with Food.

Many of us believe that comfort foods are bad for us and that we must avoid them. But if your comfort food is candy or junk food this holds true. Other times, however, comfort foods can be altogether nutritious and it’s good for you to consume them. There are several foods that really can improve your moods when you eat them. When you feel a little down and are in need of an emotional boost, try a few of these.

Make a trail mixout of different seeds and nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etc are all helpful for elevating your mood. This is because seeds and nuts have lots of magnesium which increases your brain’s serotonin levels. Serotonin is the “feel good” chemical that dictates to your brain how you feel at all times. The more you have of it, the more pleasant you will feel. Not just that but nuts, specifically, are a fantastic protein food source.

As you can see, you don’t need to stuff your face with junk food when you wish to feel better! Try these hints instead!

We hope you got insight from reading it, now let’s go back to autumn-coloured macarons chestnut & chocolate recipe. To make autumn-coloured macarons chestnut & chocolate you only need 11 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to cook Autumn-Coloured Macarons Chestnut & Chocolate:
  1. You need 2 Egg white
  2. Use 30 grams Granulated sugar
  3. Prepare 90 grams Powdered sugar
  4. Prepare 30 grams Cocoa (pure cocoa)
  5. Take 75 grams Roast almond flour
  6. Use [Chocolate cream]
  7. You need 50 grams Chocolate (at least 70% cocoa solids)
  8. Take 3 tbsp Heavy cream
  9. Provide [Chestnut cream]
  10. Prepare 100 grams Simmered chestnuts
  11. Take 4 tbsp Cream
Steps to make Autumn-Coloured Macarons Chestnut & Chocolate:
  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. 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.
  3. 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.
  4. Pipe the macaron batter out into 4 cm diameter circles and leave to rest for at least 30 minutes at room temperature.
  5. Bake the macarons for 5 minutes at 160°C. Then turn the temperature down to 120°C and bake for a further 5 minutes.
  6. [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.
  7. Fill half of the macarons with the chocolate cream.
  8. [Chestnut cream] Mix the cooled simmered chestnuts with the cream.
  9. Use the chestnut cream to fill the remaining macarons.
  10. Here's a cross-section.

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