Macaron à la châtaigne
170g ground almonds
140g icing sugar
60g flour
4 large egg whites
100g light muscovado sugar
60g caster sugar
70g cooked chestnuts, in small pieces
140g icing sugar
60g flour
4 large egg whites
100g light muscovado sugar
60g caster sugar
70g cooked chestnuts, in small pieces
Preheat the oven to 190°C.
Line a 30 x 40cm pan with baking paper.
Blitz the ground almonds and icing sugar in a food processor. Mix in the flour.
Whip the egg whites until stiff, add the sugars and continue whipping until they form firm peaks.
Pour over the almond mixture and incorporate gently. Mix in the cooked chestnut bits and pour the batter into the lined pan.
Bake for 18 minutes and allow to cool on a wire rack.
Line a 30 x 40cm pan with baking paper.
Blitz the ground almonds and icing sugar in a food processor. Mix in the flour.
Whip the egg whites until stiff, add the sugars and continue whipping until they form firm peaks.
Pour over the almond mixture and incorporate gently. Mix in the cooked chestnut bits and pour the batter into the lined pan.
Bake for 18 minutes and allow to cool on a wire rack.
Note – you could also pipe the batter into small rounds for a macaron-look.
Hope you like it
Enjoy
Sherwet
: )
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