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Food-grade cocoa butter for chocolate work and coating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Finely ground blanched almonds — macarons, financiers, frangipane
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
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Food-grade cocoa butter for chocolate work and coating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Finely ground blanched almonds — macarons, financiers, frangipane
Crank sifter aerates flour — lighter cakes, even cocoa dusting
One-handed flour dusting — even coating on work surface and dough
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combine the powdered sugar, cocoa and almond flour and sift twice. 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. 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. pipe the macaron batter out into 4 cm diameter circles and leave to rest for at least 30 minutes at room temperature. bake the macarons for 5 minutes at 160c. then turn the temperature down to 120c and bake for a further 5 minutes. [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. fill half of the macarons with the chocolate cream. [chestnut cream] mix the cooled simmered chestnuts with the cream. use the chestnut cream to fill the remaining macarons. here's a cross-section.