• 190 g (6.7 oz) of powdered almond
• 310 g (10.9 oz) of confectioner's sugar
• 150 g (5.3 oz.) of egg whites
• 95 g (3.3 oz) of sugar
Chestnut Filling:
• 80 g (2.8 oz) of white chocolate
• 100 ml (3.4 fl. oz) of heavy cream
• 2 tablespoons of crème de marrons (chesnut spread)
• 6 marrons glacés (glazed chestnuts) cut into small pieces
Directions:
• Sift the powdered almond and confectioner’s sugar. Mix them together in a bowl and set aside.
• In a clean and dry bowl, whip the egg whites until they form peaks and gradually add the sugar. The whites have to be firm and shiny.
• With a spatula, gently fold in the egg whites into the powdered almond/sugar mixture until you obtain a smooth and shiny mixture.
• Fit a pastry bag with a 3/8-inch (1 cm) round tip. Put the mixture into the pastry bag and pipe the batter onto a cooking tray covered with parchment paper.
• Let dry at room temperature for 30 minutes.
• Bake, in a 302° F (150° C) oven, medium height, for 9 to 10 minutes.
• Remove macarons from the oven and let them cool on the tray before removing from parchment.
• Melt the white chocolate and mix in the heavy cream and the crème de marrons.
• Chill in the refrigerator for 6 hours.
• Whip the chesnut mixture until you obtain a mousse..
• Fit a pastry bag with a 1/4–inch (6 mm) round tip.
• Pipe the chesnut filling onto half of the macarons and cover the filling with pieces of marrons glacés.
• Cover each macaron with a similar sized macaron—like a sandwich.
• Decorate with the remaining pieces of marrons glacés.
Histoire Sucrée takes you to a sweet world where gourmet candy, dragees, candied fruit, marrons glaces, candied flowers, nougat, chocolate candy and biscuits have been made in France by expert artisans for centuries. Histoire Sucrée is committed to delighting you with unique French sweets and surprising you with retro tin boxes that have been part of French culture and represent a unique and collectible gift to the ones you love.
