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Ingredients
Chocolate Chestnut Macarons
- For the filling
- 125 grams cream cheese (softened)
- 75 grams Chestnut puree
- 2 Tbsps powdered sugar
- ½ tsp cocoa powder
- For the macarons
- 15 grams cocoa powder
Preheat the oven to 150°C (approximately 300°F). Sift the ground almonds and powdered sugar onto a baking sheet and bake for 5-7 minutes. Remove from the oven and let cool.
Whip the egg whites until stiff, then slowly mix in the sugar and cocoa powder. Gently fold in the toasted ground almonds and powdered sugar. Transfer the mixture to piping bag fitted with a large tip and pipe into small rounds onto a baking sheet lined with parchment paper. Let stand at room temperature for about 1 hour, then bake at 150°C (approximately 300°F) for 10-12 minutes. Carefully remove from the baking sheet and cool on a wire rack.
For the filling: Beat the cream cheese, chestnut puree, powdered sugar and cocoa until smooth and creamy. Transfer to a piping bag onto half of the macarons. Gently press the tops on and serve.
(Percentage of daily recommendation)
| Calorie | 48 cal. | (2 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 0.7 g | (2 %) |