How to make chestnut cream macarons

Now we are entering the early autumn season, so making some delicious dishes at this time to supplement nutrition for your family will be very effective. Today I will introduce to you a chestnut cream macaron that is suitable for nourishing your body in autumn.

1. Pass the almond powder through a fine sieve and sift out 100g of ground almonds.

2.1 Place the egg whites in the refrigerator for three weeks to become liquid.

3.2 Sift the powdered sugar and add it to the chopped almonds.

4.1212 Take 37g egg whites and beat until stiff.

5.2121 Add the whipped egg whites to the almond sugar powder, add appropriate amount of food coloring and mix well.

6. Heat sugar and water together.

7. When heated to 115 degrees, start beating the egg whites.

8.1 Heat the sugar and water in step 7 to 118 degrees, then slowly pour into the beaten egg whites in step 8 while stirring at low speed with an electric whisk. After pouring, turn to medium speed and stir until the temperature drops to about 50 degrees that you can touch with your hand.

9.2 Take another 37g of liquid egg whites and beat them.

10. Carefully stir the whipped egg whites in step 9 into the egg whites in step 5, spoonful by spoonful. The mixing method is the same as making light cheesecake. Use a rubber spatula to slowly flip it up from the bottom with your right hand, and slowly rotate the container with your left hand. Stir carefully in this way until all has been added.

11. Add the egg white paste prepared in step 10 into the piping tube and select a round opening of about 8mm. Use a piping tube to squeeze out macaron shapes one by one. When squeezing, hold the squeezing tube vertically, and after squeezing, pull the squeezing tube open diagonally. After squeezing everything out, slam the baking tray to knock out the bubbles inside. Then let it sit for 15 minutes.

12. Preheat the oven to 160 degrees and bake for about 13 minutes.

13. After it cools down for a while, you can see the edges curling up. Use a wide, thin knife to remove the macarons from the baking paper.

14. Add appropriate amount of cocoa powder to the prepared chestnut cream filling and mix well. What needs to be noted here is that the cream must have a stable shape. If not enough, add cream stabilizer. Almost liquid fillings are not allowed here.

15. Take a piece of macaron and put the filling in it. I made it myself, so I can apply as much as I want.

16. Take another piece of similar size, cover it, and carefully turn it to ensure that the filling is evenly distributed. Then put it in the refrigerator for 24 hours, then you can start eating~(≧▽≦)/~

17. Classic chocolate butter filling: Heat 75g chocolate with 75g butter in water.

18.Until the chocolate is completely melted. Stop heating.

19. Cut the butter into small pieces and melt it into the chocolate, stirring slowly until it is completely dissolved.

20. After putting it in the refrigerator for about 1 hour, it becomes a pudding state and you can make the filling.

I believe that after reading the above instructions for making chestnut cream macarons, you must have a deep understanding of this dish and you must try making it yourself.