Steps to Make Gordon Ramsay Autumn-Coloured Macarons Chestnut & Chocolate

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, autumn-coloured macarons chestnut & chocolate. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Great recipe for Autumn-Coloured Macarons Chestnut & Chocolate. I thought of this recipe because I like the combination of chocolate and chestnuts. I love the sound of the word "maracon" and their round cuteness but they do take a lot of effort to perfect. Autumn-Coloured Macarons Chestnut & Chocolate step by step.

To begin with this recipe, we have to first prepare a few components. You can cook autumn-coloured macarons chestnut & chocolate using 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Autumn-Coloured Macarons Chestnut & Chocolate:

1. Take 2 Egg white
2. Take 30 grams Granulated sugar
3. Take 90 grams Powdered sugar
4. Make ready 30 grams Cocoa (pure cocoa)
5. Take 75 grams Roast almond flour
6. Take [Chocolate cream]
7. Make ready 50 grams Chocolate (at least 70% cocoa solids)
8. Take 3 tbsp Heavy cream
9. Prepare [Chestnut cream]
10. Make ready 100 grams Simmered chestnuts
11. Get 4 tbsp Cream

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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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So that is going to wrap it up for this exceptional food autumn-coloured macarons chestnut & chocolate recipe. Thanks so much for your time. I am sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!