chocolate and chestnut macaroon

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Cooking receipe to make chocolate and chestnut macaroon under category Aga Recipes. You may find some video clips related to this receipe below.

chocolate and chestnut macaroon

175g whole hazelnuts skinned

275g icing sugar

1/2 level tsp bicarbonate of soda

4 egg whites

50g plain chocolate

125g chestnut pure

1 tbsp maple syrup

200ml double cream

225g mascarpone cheese

To decorate:

chocolate curls


edible goldcoated almonds

icing sugar for dusting

single cream

Draw three 200mm circles on nonstick baking parchment.

Turn the paper over and place on two separate baking sheets and one large roasting tin.

Brown the nuts on a baking sheet on the grid shelf on the floor of the roasting ovenfor 3 to 4 minutes then cool completely.

Place in a food processor and process in bursts for 1 to 2 seconds until finely ground.

Sieve icing sugar and bicarbonate of soda together.

Place the egg whites in a large bowl and whisk with an electric whisk until very stiff but not dry.

Then at high speed whisk in 50g of the icing sugar and bicarbonate of soda.

With a large metal spoon fold in the remaining icing sugar and the ground hazelnuts until just combined.

Divide the hazelnut macaroon mixture between the three circles on the baking sheets.

Using a roundbladed knife smooth the mixture out into even circles.

Bake in the simmering oven.

Place one shelf on the top runners for 2 hours place the large roasting tin on the second runners for 2 to 2 1/2 hours and the remaining shelf on the floor of the ovenfor 2 1/2 to 3 hours.

Cook until crisp and dry.

Cool on a were rack then remove the nonstick baking parchment.

Meanwhile place the chocolate in a bowl and melt in the simmering ovenfor 15 minutes then let it cool.

In a separate bowl beat together the chestnut pure and maple syrup until smooth.

Whip the cream until it just holds its shape and fold it into the mascarpone cheese.

Stir half the mascarpone mixture into the cooled melted chocolate and the remainder into the chestnut puree mixture. Stir each well to combine.

Place a macaroon meringue on a large serving platter.

Spread with chestnut mixture.

Place the second macaroon on top; press down firmly.

Spread with chocolate cream.

Cover with remaining macaroon.

To serve refrigerate for at least 4 to 6 hours before serving.

Decorate with chocolate curls hazelnuts and edible goldcoated almonds and dust with sieved icing sugar.

Accompany with single cream.

To make chocolate curls use a bar of good quality dark chocolate. Allow the chocolate to soften slightly by leaving it in a warm room then use a vegetable swivel peeler to curl off pieces of chocolate. Store curls in an airtight container in the refrigerator. This pudding is best made at least four hours before serving. Its one of those wonderful dishes that improves on standing the texture becomes even more gooey.

Seeves 6

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